Looking for a new showstopper to make for friends and family? Trust us, this is the ultimate meal for a get together, packed with incredible flavours and perfect for sharing
Birria Tacos use slow cooked beef in a spicy, fruity, zingy broth, that you then dip the tacos in for an extra hit of flavour. Paired with a salsa and cheese, it makes an amazing meal for when you want a little wow factor!
Our recipe serves 4 (including the tacos and cheese) and has a few tweaks to help optimise the macros, like using our lean steaks and opting for lighter cheese options. If you wanted to reduce the calories, leave off the cheese and don't dip! However, remember to enjoy eating it above all else!
Per Portion: 958kcals, 89.5g protein, 45.1g fat, 46.5g carbs
For the Birria Sauce:
2 x MF Heritage Range Rump Steaks
1 onion, quartered6 cloves of garlic, peeled
2 beef tomatoes
1 tsp paprika powder
3 tsp cayenne powder
6 tsp dried arbol chillies
4 tsp dried chipotle chillies
3 bay leaves1 tbsp cumin seeds
1 tbsp whole black peppercorns
1 tbsp dried oregano
750ml beef stock
1 tbsp vegetable oil
Low calorie oil spray
For the Salsa:
3 tomatoes, diced
½ white onion, diced
½ bunch fresh coriander, roughly chopped
½ lime, juiced
200g light cheese, grated
2 limes, quartered
4‐6 corn tortillas
Step by Step Recipe:
1. Season steak with salt and pepper on both sides.
2. In a large and deep pan, add a few sprays low calorie oil spray and brown the steaks for 3‐4minutes all over.
3. Take out and leave to one side covered.
4. In the same pan add 1 tbsp vegetable oil with the onions and sauté until starting to soften.
5. Then add garlic, cumin seeds, peppercorns, oregano, paprika, cayenne, chipotle chillies, arbol chillies, bay leaves to the pan with a few sprays of low calorie oil spray.
6. Keep stirring. The spices will become fragrant and smell amazing.
7. Add tomatoes and stock and bring to a gentle simmer for 45‐ 60 minutes.
8. Leave to cool, then add to a blender and blitz until smooth. This is your Birria sauce.
9. Pour the sauce back into the pan, sieving it to make sure it is smooth, and bring to a gentle simmer.
10. Place steaks into the sauce, you must make sure they are covered with the sauce to cook. If they aren’t, add some water to the sauce to top it up.
11. Cook gently for 4‐6 hours topping up with water every 30 minutes so it doesn’t dry out.
12. Remove steaks and shred using two forks. Add to another pan with a few spoons of the sauce to keep it warm. This is your birria taco filling.
13. Quickly whip together a salsa by mixing tomatoes, coriander, lime and onion with a pinch of salt and pepper.
14. Dip a tortilla into the birria sauce and place into a hot frying pan.
15. Top with meat and cheese, then fold the taco in half and cook so the tacos becomes crispy and the cheese is all melted.
16. Repeat until all the tacos are filled and cooked.
17. Divide broth and any leftover meat into 4 bowls, plate up tacos with salsa and fresh lime.
18. Dip the tacos into the broth and enjoy sharing this delicious meal with friends and family