Traditionally made with goat – birria tacos are insane!

This is my (probably unauthentic) version made with leftover brisket. You can use any cut of beef/goat you want. Just chop it into 1×1″ cubes and brown it off in a pan first if you’re cooking from raw.

Follow Wilson’s BBQ –

Ingredients I used (can be adapted – try it out and add more of anything)

500-600 grams leftover brisket
4-6 Dried chillis (guajillo, ancho and chipotle)
1 medium onion
6-10 garlic cloves
2 bay leaves
1 stick of cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon of Mexican oregano
1 teaspoon of ginger
1/2 teaspoon of white pepper
1 teaspoon of smoked paprika
1 teaspoon of ancho chilli flakes
1.5 teaspoons of salt and pepper
1 teaspoons chipotles in adobo sauce
1 teaspoon ancho chilli paste
10 corn or flour tortillas (I prefer corn)
500 grams of shredded cheese (Mexican cheese would be best)
1/2 white onion diced finely and a small bunch of fresh coriander

White corn Tortillas –

Dried chillis –

Chipotles in adobo –

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