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Slow-Cooked Steak Birria

Slow-Cooked Steak Birria

Brought to you by: OcadoLife
    6 serving
3.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

Combining classic Mexican flavours, this Slow-Cooked Steak Birria makes a deliciously meaty main when served with rice, jacket potatoes or flour tortillas. Toasting the spices adds an extra depth of flavour, while the fresh toppings of soured cream, avocado and lime add contrast and zing. Any leftovers would work brilliantly in a burrito.
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Ingredients

  • 3 ancho chillies
  • 1 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 1 cinnamon stick
  • 1 clove
  • 1 onion, quartered
  • 5 garlic cloves, kept whole and peeled
  • 1 kg diced beef
  • 330ml lager
  • 400ml beef stock
  • 1 bay leaf
  • 2 tsp dried oregano
  • 2 tins plum tomatoes
  • 1 tbsp red wine vinegar
  • 1 red onion, finely diced
  • ½ lime, juiced, plus 1 cut into wedges
  • 1 tin sweetcorn, drained
  • 1 avocado, diced
  • 200g soured cream
  • 1 handful coriander leaves
  • 1 green chilli, sliced (optional)

Method

Step 1

In a dry pan, toast the chillies for 2-3 mins until fragrant, then set aside (discard the stalks and seeds). Toast the sesame seeds and spices for 1-2 mins; set aside. Then char the onion and garlic for 3 mins and set aside.

Step 2

Put the beef, lager, beef stock, bay leaf, dried oregano, plum tomatoes and red wine vinegar in a large, lidded casserole dish. Add the charred onion and garlic, and the toasted sesame seeds and spices, along with the toasted chillies and a generous pinch of salt; stir.

Step 3

Bring to a boil, then simmer for 1½ hrs or until the meat is tender (if using a slow cooker, cook for 4 hrs on high or 8 hrs on low).

Step 4

Strain through a sieve over a bowl. Pick out and discard the chillies, cinnamon stick and bay leaf. Remove the meat; set aside. Tip the sieved contents into the bowl; blend until smooth. Return to the pan with the meat. Heat through; stir through the lime juice and season to taste.

Step 5

Put the toppings – the lime wedges, red onion, sweetcorn, avocado, soured cream, coriander and green chilli (if using) – in bowls. Serve the birria, along with rice, potatoes or flour tortillas, and let people add their own toppings as they like.

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