- 6 flour tortillas
- 1 ATLAS taco seasoning sachet
- 1 ATLAS chilli in adobo tub
- 1 avocado
- 1 cauliflower piece
- 1 capsicum
- 1 green cabbage bag
- 1 tomato
- 1 red onion
- 1 garlic clove
- 1 coriander bunch*
Pantry staples: Cooking oil, salt, vinegar (red wine vinegar preferred)
Allergens: Wheat, soy, onion, garlic, gluten
Specialised equipment: Large frying pan, lined baking tray, slotted spoon
Chef's note: Birria tacos have become very popular over the past year. Originating from the Jalisco area of Mexico they are now found in taquerias all over Mexico and USA.
* Coriander is to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Preheat oven to 180C fan forced. Wash thevegetables. Dice half of the tomato, onion and capsicum, slice the remainder thinly. Shave or thinly slice the cabbage. Crush or grate the garlic. Roughly chop the chillies in abobo, if large. Finely chop the coriander roots*, if attached. Roughly chop 2 teaspoons per person of the coriander stems and leaves. Cut cauliower into large orets.
2. Roast the cauliower
Place the cauliower on the lined baking tray, drizzle with a little oil. Place into the preheated oven and bake for 10 minutes. Sprinkle the taco seasoning over the cauliower and cook for an additional 10 minutes or until the cauliower is tender.
3. Cook the broth
Heat a splash of oil in a saucepan over medium heat. Add the coriander root, sliced onion and sliced capsicum for 3 minutes or until so. Add the sliced tomato and half of the garlic for 2 minutes or until aromatic. Add 1 cup of water per person and half of the chilli in adobo. Bring to the boil then reduce heat to simmer for 10 minutes. Add more chilli in adobo if you like it spicier.
4. Make the cabbage slaw
Meanwhile, combine the cabbage, half of the chopped coriander, diced tomato, onion, capsicum and remaining garlic. Season with salt and vinegar just before serving.
5. Shred the cauliower
Remove the solids from the broth with a slotted spoon and place into a bowl. Gently shred the cauliower using 2 forks and add to the vegetable solids. Cover broth to keep warm.
6. Make the guacamole
Halve and remove the seed from the avocado, scoop the esh into a bowl. Mash the avocado with the remaining coriander. Season to taste.
7. Cook the birria tacos
Heat a splash of oil in a large frying pan over medium-high heat. Using tongs, dip a tortilla in the broth and place at into the frying pan. Cover half of it with a serve of the cauliower and fold over. Repeat with as many tortillas that will t. Cook for 1-2 minutes on each side or until the bottom crisps. Keep birria tacos warm in low oven while you make the rest.
8. To serve
Divide the birria tacos, cabbage slaw and guacamole between serving plates. Pour the broth into small soup bowls. Enjoy the birria tacos by dipping them into the broth or just drink the broth separately.