Crispy Beef Birria Tacos

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Finely chop the onion. Pick the coriander leaves and finely chop the stems. Combine 1 tbs red wine vinegar and 2 tsp sugar in a bowl. Add half the onion and toss to combine. Set aside to pickle, tossing occasionally, until needed.

Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the remaining onion, stirring, for 3 mins or until softened. Increase the heat to high. Add the beef mince and coriander stems and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the Tex-Mex seasoning and cook, stirring, for 1 min or until fragrant.

Add the tomatoes, 1 tbs soy sauce and 80ml (⅓ cup) water to the beef mixture and bring to the boil. Reduce the heat to medium and cook for 8 mins or until slightly thickened. Taste, then season with salt and pepper. Remove the pan from the heat. Strain the beef birria into a sieve over a bowl, reserving the sauce. Cover the beef to keep warm.

Spray or brush one side of each tortilla with olive oil. Put, oiled-side down, on the lined tray. Spoon the beef birria over half of each tortilla, then fold over to enclose the filling. Bake for 15 mins or until golden and crisp.

Divide the tacos among plates. Scatter over the drained pickled onion and coriander leaves and serve with the reserved sauce for dipping. Enjoy!

Take it to the next level with a scattering of chopped jalapenos and lime wedges, to serve.