Take Taco Tuesday to the next level with this all-in-one dish, which you can prep in advance for a quick, satisfying, warming dinner with a spicy kick.
We’ve used Great British Food Award-winning pasture-raised beef from Fordhall Farm, and Flavour Bombs’ incredible award-winning Birria Bomb, which brings all the taste of a Mexican cantina to the table, without the fuss.
You can make this with beef stewing pieces or braising cuts, cooking low and slow. Technically, you’re meant to add the meat straight to the liquid, but we like using mince, browning it off first for an extra oomph of meatiness.
Our pea guac is a cheaper (and we think just as delicious) alternative to avocado. Give it a try!
Ingredients (serves 4-6)
- 700g minced beef
- 1 Flavour Bombs Birria Bomb
- 350ml water
- 2 packs small tortilla wraps
- 2 packs Mozzarella, torn into pieces and combined with 100g mature Cheddar, grated
For the pea guac:
- 200g defrosted peas
- Juice ½ lime
- 1 green chilli, deseeded and chopped
- 4 spring onions, sliced
- 1 clove garlic, grated
- Olive oil
- Salt and pepper
Method
1. Place the water in a pan with the Birria Bomb and simmer until dissolved.
2. In another pan, saute the mince until coloured.
3. Add the mince and its juices to the liquid and simmer for 30 minutes.
4. Meanwhile, make the guac. Pop the peas, lime juice, chilli, spring onions and garlic into a food processor, add a splash of oil, and blitz to the consistency you like. Taste for seasoning.
5. When the mince is ready, heat the oven to 200C.
6. Grab a casserole dish and lay out some of your wraps. Fill each one with a couple of generous spoons of the birria filling – mostly the meat, not too much liquid. Add a little sprinkle of the cheese mix. Brush the tops with some of the cooking liquor.
7. Complete until your dish is filled up. Sprinkle over the remaining cheese.
8. Bake for 20 minutes or until golden and oozy. Sprinkle over your pea guac, and serve!
