Beef birria-loaded jacket potatoes with lime crema
Rich Mexican beef short ribs birria is a dark and deeply savoury accompaniment to a jacket potato. The slow-braised sauce has deep, smoky heat from dried ancho and guajillo chillies, rich beef flavour from the tender cut and is balanced with spices (Mexican oregano, cloves and cinnamon), brown sugar and sherry vinegar. Finished with a lime crema and pink pickled red onions for a fresh acidity, this works so well with a perfectly baked crispy-skinned Nanna Tate Large Potato.
Ingredients
Metric
Imperial
- 4 large Nanna Tate potatoes
- 1 tbsp of olive oil
- 2 tsp flaky sea salt
- 1.2kg beef short rib, bone-in
- 200g of cheddar, coarsely grated
- 4 sprigs of coriander, picked
BIRRIA BRAISING SAUCE
- 2 dried ancho chillies, deseeded
- 2 dried guajillo chillies, deseeded
- 1 onion, roughly chopped
- 6 garlic cloves
- 2 medium tomatoes, halved
- 2 tbsp of tomato purée
- 2 tsp ground cumin
- 1/2 tsp ground cloves
- 2 tsp Mexican oregano
- 1/2 tsp ground cinnamon
- 2 tbsp of sherry vinegar
- 1 tsp brown sugar
- 2 bay leaves
- 1 tsp black peppercorns
- 750ml of beef stock
PICKLED RED ONION
- 1 red onion, finely sliced into half-moons
- 75ml of red wine vinegar
- 1 tsp caster sugar
- 1/2 tsp salt
LIME CREMA
- 120g of sour cream
- 60g of Greek yoghurt
- 1 lime, zested and juiced
Method
For the birria, start by toasting the dried chillies in a hot, dry pan for 30 seconds on each side until fragrant and slightly puffed up, then place in a heatproof bowl and cover with boiling water. Leave to soak for 15 minutes until softened
- 2 dried ancho chillies, deseeded
- 2 dried guajillo chillies, deseeded
Preheat the grill to high
Place the onions, garlic and tomatoes on a baking tray lined with foil and grill until lightly charred (you can also do this in a dry frying pan over a high heat)
- 1 onion, roughly chopped
- 6 garlic cloves
- 2 medium tomatoes, halved
Turn off the grill and preheat the oven to 160°C
To make the birria sauce, drain and place the softened chillies in a blender with the charred vegetables, remaining sauce ingredients (except the bay leaves and peppercorns) and 250ml of the beef stock. Blend until smooth
- 2 tbsp of tomato purée
- 2 tsp ground cumin
- 1/2 tsp ground cloves
- 2 tsp Mexican oregano
- 1/2 tsp ground cinnamon
- 2 tbsp of sherry vinegar
- 1 tsp brown sugar
- 250ml of beef stock
Season the short ribs with salt and pepper. Heat a little vegetable oil in a large heavy-based pan or casserole over a medium-high heat and sear the beef on all sides until well browned, then set aside
- 1.2kg beef short rib, bone-in
Pour the blended sauce into the pan with the bay leaves, peppercorns, remaining beef stock and season well with salt. Bring to a simmer, then return the beef to the pan, cover and braise in the oven for 4 hours until the meat is tender and falling apart
- 2 bay leaves
- 1 tsp black peppercorns
- 500ml of beef stock
For the pickled red onion, place all the ingredients into a bowl, massage lightly and set aside (by the time the beef is ready, the onions will be nicely pickled)
- 1 red onion, finely sliced into half-moons
- 75ml of red wine vinegar
- 1 tsp caster sugar
- 1/2 tsp salt
About 75 minutes before the beef is ready, increase the oven temperature to 210°C. Rub the potatoes with the olive oil and flaky salt, then place on a baking tray lined with baking paper and bake for 1 hour 20 minutes until the skins are crisp and the insides are soft, then remove
- 4 large Nanna Tate potatoes
- 1 tbsp of olive oil
- 2 tsp flaky sea salt
For the lime crema, in a bowl, whisk together all the ingredients and season with salt and pepper. Chill until ready to serve
- 120g of sour cream
- 60g of Greek yoghurt
- 1 lime, zested and juiced
Remove the beef from the braising liquid and shred the meat, discarding the bones and sinew. Simmer the birria sauce uncovered for 10 minutes until slightly reduced, skimming off any excess fat, then stir a little through the shredded beef to keep it juicy. Keep the rest warm for serving
Split the jacket potatoes and fluff the centres up with a fork. Add a layer of some of the grated cheddar so it melts into the hot potato, then spoon over the shredded birria beef. Top with the remaining cheddar and return to the oven until melted and bubbling (about 5-10 minutes)
- 200g of cheddar, coarsely grated
To serve, spoon the reduced birria sauce onto plates and place the loaded potatoes on top. Finish with lime crema, pickled onions and coriander leaves
- 4 sprigs of coriander, picked
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