Cheat's birria tacos recipe
Created by The Tesco Recipes team
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
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
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Shop ingredientsEach serving contains
- Energy
- 2705kJ 649.0kcal
- Fat
- 39g
- Saturates
- 15g
- Salt
- 2.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 39.1gProtein 31.5gFibre 4.8g
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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.
