Birria taco-inspired bowl
Lean beef chuck steak, raw
500 g, trimmed, cut into 5cm pieces
3 clove(s), crushed
1 cup(s), (235g)
Salt-reduced liquid beef stock
2 cup(s), (500ml)
2 tsp, (Mexican variety)
3 small, (3 x 26g)
1 baby, coarsely chopped
Reduced fat feta cheese
1 medium, chopped
½ cup(s), (110g)
1 medium, cut into wedges, to serve
- Heal oil in a large, heavy-based pot or flameproof casserole dish over high heat. Cook beef, turning occasionally, for 4-5 minutes, until browned all over.
- Add garlic and cook, stirring for 1 minute or until fragrant. Stir in enchilada sauce, stock and chilli powder. Bring to the boil. Reduce heat to low. Cover with lid and simmer gently for about 2 hours, stirring occasionally, until beef is fork tender. Shred beef in pot using 2 forks. Strain beef in a sieve over pot, stirring to get out as much sauce as possible.
- Preheat oven to 200°C. Line a baking tray with baking paper. Quickly dip tortillas into the strained sauce in pot. Place tortillas on prepared tray and bake for 10 minutes, or until lightly browned and just crisp. Cut each tortilla into wedges. Return any left-over sauce in pot to beef mixture and stir through.
- Divide lettuce among 4 bowls. Top with beef, feta, avocado and tortilla wedges. Serve with salsa and lime wedges.