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Cheat's birria tacos recipe

Cheat's birria tacos recipe

16 ratings

These trendy tacos have been all over social media recently, and we aren't surprised - they're delicious! Dip your tortillas in the rich ragu to coat, then load up your tacos with more ragu and cheese, and serve with salsa. See method

  • Serves 4
  • 3 mins to prepare and 22 mins to cook
  • 649 calories / serving


  • 600g leftover beef brisket ragu
  • 2 tsp chipotle paste
  • 1 tsp smoked paprika
  • 1 small onion, finely chopped
  • 1 large vine tomato (100g), finely chopped
  • 15g fresh coriander, roughly chopped
  • 1 lime, juiced​
  • 8-pack mini tortilla wraps
  • 150g grated mozzarella and cheese mix
  • 2 tbsp sunflower oil​
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    39g 55%
  • Saturates

    15g 77%
  • Sugars

    8g 9%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 39.1g Protein 31.5g Fibre 4.8g


  1. Put the ragu in a medium saucepan and stir in the chipotle paste and smoked paprika. Simmer for 6-8 mins over a medium heat.
  2. Meanwhile, mix the onion, tomato, coriander and lime juice in a bowl; season and set aside.
  3. Dip each tortilla into the ragu to coat one side in sauce, then lay out on a large chopping board, ragu-side down. Divide the brisket between them, leaving one half empty. Sprinkle over the cheese and fold over.
  4. Heat 1½ tsp sunflower oil in a large, nonstick frying pan over a medium-high heat. Fry 2 tortillas for 2 mins each side until crisp and the cheese has melted. Transfer to a plate. Repeat with the rest of the tortillas and the remaining oil. Serve with the salsa.

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