This wicked combo is perfect for any time of the day.
INGREDIENTS
Makes 4 servings Takes 3.5 hours to make
4 Rebel Bakehouse Soft & Fluffy Wraps
For the birria beef:
500g beef blade steak, cut into large chunks
2 dried ancho chilies & 2 dried guajillo chilies, stemmed and seeded
1 onion, roughly chopped
3 cloves garlic, crushed
2 cups beef stock
1 tbsp tomato paste
1 tsp ground cumin
1 tsp dried oregano
For the tacos:
1 cup mozzarella or Oaxaca cheese, grated
To serve:
Green salsa, we used finely diced onion, fresh jalapeño, and a squeeze of lime
Fresh coriander, chopped Sliced fresh jalapeños Lime wedges
METHOD
Heat a splash of oil in a heavy-based pot over medium-high heat. Season the beef chuck generously with salt and pepper, then sear until browned on all sides. Remove the beef and set aside. In the same pot, add the onion, garlic, and dried chilies, cooking for a few minutes until fragrant. Pour in the beef stock, tomato paste, cumin, and oregano. Simmer for about 10 minutes to soften the chilies, then carefully blend this cooking liquid until smooth. Return the beef to the pot with the blended sauce, cover, and gently simmer on low for about 3 hours until the meat is incredibly tender and falling apart.
Remove the beef from the pot and shred it completely using two forks. Keep the remaining vibrant red broth (the consommé) in the pot and keep it warm.
Heat a large fry pan over medium heat with a splash of oil or a small knob of butter. Place a wrap flat in the hot pan. Sprinkle the grated cheese evenly over the wrap, and add a generous spoonful of the shredded beef to one half. Fold the wrap in half to close it. Gently press down with a spatula and cook for 1 – 2 minutes on each side until the outside is crispy, beautifully golden, and the cheese is fully melted.
Transfer the tacos to a serving board. Top with your green salsa, a scatter of fresh coriander, and extra jalapeño slices. Serve hot with lime wedges for squeezing over the top!
