Sheet Pan Beef Birria Tacos
with Oaxaca Cheese & Corn on the Cob
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
If tacos had ultimate fighting championships, birria would be top contenders. This heavy-lifting Jalisco specialty comes pre-cooked, so all you have to do is warm the beef. Tucked into corn tortillas with Oaxaca cheese, they bake with corn from the cob.
We will send you:
- 285g Pre-cooked beef birria
- 1 Lime
- 150g Shredded cabbage
- 50g Diced onions
- 2 Ears of corn
- 60g Grated Oaxaca cheese
- 6 Corn tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
27 g
Saturated Fat
10 g
Sodium
1680 mg
Total Carb
89 g
Sugars
20 g
Protein
52 g
Fibre
11 g
Preparation
Roast the corn
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the corn with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 16 to 18 min., until tender.
Warm the filling
- Meanwhile, in a medium bowl, combine the beef, onions and remaining spices (start with ½ for a milder flavour).
- Microwave, 1 to 2 min., until warmed through.
- Using 2 forks, shred the beef.
Prepare & bake the tacos
- Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
- Place the tortillas on a dry work surface.
- Top half of each with the filling and cheese.
- Fold in half and press lightly.
- Arrange on a second lined sheet pan drizzled with oil and drizzle the tacos with oil.
- Bake, flipping halfway, 8 to 10 min., until beginning to brown.
Make the slaw
- Meanwhile, juice the lime.
- In a second medium bowl, combine the cabbage, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the tacos and corn between your plates.
- Top the tacos with a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
