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Cheat's birria tacos recipe
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21 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
Ingredients
- 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
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Energy
2705kj
649kcal
32%
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Fat
39g
55%
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Saturates
15g
77%
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Sugars
8g
9%
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Salt
2g
33%
of the reference intake
Carbohydrate 39.1g
Protein 31.5g
Fibre 4.8g
Method
- 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.
- Meanwhile, mix the onion, tomato, coriander and lime juice in a bowl; season and set aside.
- 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.
- 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.
Cook once, eat twice tip: Use leftovers from our Beef brisket ragu to make this recipe.
See more Taco recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.