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Birria El Capo

  • Beef
Time4 Hours 30 Minutes Time4 TimeAmerican
Birria El Capo

Birria Tacos are seriously the best way to enjoy a taco! Getting am amazing flavoursome beefy broth is the key here!

ingredients

  • 1.5KG Rolled brisket, feather blade, chuck - cut into chunks the mix of cuts really add to the texture
  • Mexican chillies soaked in hot water, de seeded and blended - one of each: Ancho, Chipotle, Guajillo - if you have
  • 4tsp Mexican Seasoning
  • 1 tsp Cloves
  • Bay leafs
  • Cider vinegar 50ml
  • Beef stock 500ml
  • 500g Tomatoes whole, roasted
  • Good pinch of muscavodo sugar.
  • Heaped tablespoon of El Jeffe

FOR SERVING

  • Tacos
  • Lime
  • Coriander
  • Grated mature cheddar

Directions

  1. Brown off the beef in a dutch oven and set aside
  2. In a dutch oven, or similar lightly toast the Mexican Seasoning and Cloves
  3. Add in the browned beef and blended chillis
  4. Next add in the remainder of the ingredients
  5. Cook at 165C for 3 hours or until the meat is starting to fall apart. This can be done in the oven or on the BBQ
  6. Season with salt to taste…
  7. The liquor should be broth like. If it’s a little to reduced, add extra beef stock. 
  8. Dunk a taco in the both, generously fill with stew and grated mature cheddar. Pan fry until crispy on both sides… finish with corriander, squeeze of lime and a dusting extra El Jeffe…lush
  9. Use this to make tacos…or add to a cheese and kimchi toastie!

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