Directions
- 1Slice the onions and tomatoes, peel the garlic cloves, slice the chilli and remove the seeds.
- 2Add tomatoes, onion, garlic, chilli, ancho chilli flakes, seared beef, bone broth, tomato puree, cinnamon stick, bay leaf, oregano, salt, and black pepper to the slow cooker.
- 3Cook for 6 hours on high.
- 4Remove the beef, shred it and place to one side.
- 5Remove the cinnamon stick and bay leaf from the sauce before blending until smooth.
- 6Add the beef back in and cook for a further 2 hours on low.
- 7Finely dice onion, coriander and slice the limes.
- 8Dip each tortilla into the sauce and place in a frying pan over a low heat.
- 9Top with beef, cheese, diced onion, coriander and fold the side over.
- 10Turn the heat up to medium and cook for a few minutes per side until golden.
- 11Serve with a pot of sauce to dip, extra coriander, lots of lime and enjoy!
Ingredients
- 6 medium tomatoes
- 1 white onion
- 4 garlic cloves
- 1 large red chilli
- 250 ml beef bone broth
- 20 g tomato puree
- 1 kg beef brisket
- 1.5 tsp ancho chilli flakes
- 1 tsp oregano
- 1 tsp black pepper
- 1 bay leaf
- 1 cinnamon stick
- 0 sea salt
- 10 mini tortilla wraps
- 2 limes
- 0.5 white onion
- 0 freshly chopped coriander
- 100 g four cheese mix
- 75 g tortilla chips
- 250 g birria beef and sauce
- 20 g sour cream
Equipment
slow cookerknifecutting boardforkimmersion blenderfrying pantongs
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