Take your Birria tacos up a notch with Cattlemen’s BBQ sauce. Deliciously smoky, sweet, and spicy – these flavour combinations, cooked and melded together over hours, pack a serious flavourful punch. Simply make in advance and build to order. To check out DJ BBQ’s Birria tacos, head to @McCormickForChefsUK on YouTube.
Beef neck, about 5kg
4 tbsp Montreal steak seasoning
Birria sauce | Serves 4
1 can of IPA
12 dried chillis (mix of Ancho, guajillo, de arbol, chipotle)
2 bay leaves
1 tbsp peppercorns
1 tbsp oregano
1 tbsp cumin seeds
2 beef stock cubes
1 tsp of cinnamon
1 large white onion, chopped
5 cloves of garlic, chopped
1 tin chopped tomatoes
Toppings | Serves 4
1 white onion, finely diced
1 handful of chopped coriander
2 limes, quartered
To Serve | Serves 4
500 grams grated cheese
16 tacos (corn are traditional but we also like to rock these with wheat flour tacos - whatever you can get your hands on)
Salt for seasoning
Get a warm jumper on and a decent hat. Setup a kettle grill with a third coal bed running at about 140 degree C.
Season the beef neck with the Montreal seasoning and place directly over the coals, sear until you have a nice rich crust.
Once seared, place in a large cast iron pot followed by the chopped tomatoes, stock, spices, onion, garlic, beer and Cattlemen's BBQ sauce, give it a big ole mix and pop the lid on.
Cook low and slow for 6-8 hours until the beef is falling off the bone.
Once the meat is pulling from the bone, carefully remove the bones and give the tasty stew a gentle mix through.
Get a plancha hot on the grill. Slot your taco halfway into the sauce so its nicely covered, then lay it down on the plancha.
Top with cheese, diced white onions, coriander and beef. Fold in half and cook on each side until golden brown.
Squeeze a lime on top and serve.
Don’t have beef neck? Use brisket or any cut of meat that’s close to the bone to get that pulled, tender meat – plus, these cuts tend to be cheaper.