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Street Food Chef

Birria Taco

A sweet and spicy taco filled with tender beef and adobo sauce, served with beef broth dipping sauce.


35 mins plus 4 hours marinatin






750g braising steak

750g beef cheeks – trimmed

20g salt

20 corn tortillas

150g onion – finely chopped

15g fresh coriander – chopped

2 litres water

32g Essential Cuisine Beef Stock Mix

Adobo sauce

35g garlic – finely chopped

5g salt

2g Mexican oregano

1g dried thyme

30g Street Food Chef Dark Mexican Seasoning

170ml red wine vinegar

170ml orange juice

170ml lime juice

60ml olive oil

15g fresh coriander – chopped


2. Place the braising steak and beef cheek in a large bowl. Sprinkle over the salt and leave to marinate for 4 hours or more if you’ve got the time.

3. In a large oven pot, add all the adobo sauce ingredients, the 2 litres of water and Essential Cuisine Beef Stock. Bring to the boil, then add the beef. Place a lid on the pot and place in the oven. Cook for 4 hours.

4. After the 4 hours remove the beef and shred, keeping warm until needed. Place the broth liquid back on the heat and reduce to around 2 litres, skimming the fat as needed.

5. Add 300ml or as needed of the broth onto the shredded beef.

6. Mix the coriander and onion together.

7. Warm through the corn tortillas, add the meat with some of the onion, coriander mix.

8. Serve with a cup of the broth for drinking or dunking the taco.