BIRRIA TACOS EL PASO RECIPES

Steps:

• Make the sauce Cut your onion into quarters, peel the carrot and dice. In a saucepan, heat 2 tablespoons of olive oil. Add the onion, carrot, garlic clove and ground beef. Cook them for 5 minutes or until the beef has cooked through. Add the tomato puree and the can of peeled tomato. Cover with a splash of water and cook the sauce for 30 minutes at a low simmering temperature. Once cooked, put all the ingredients into a blender and blend until smooth. Sieve the mixture and set it aside for later.
• Prepare the vegetables Thinly slice the shallots. Deseed and finely slice the green chilli peppers. Roughly chop your parsley and set aside.
• Build your birria taco Coat each tortilla in the sauce to give it a lovely flavour and colouration. Fry each tortilla in a hot pan with some butter. Heat your cooked, shredded beef. Once the tortilla is warm, add some shredded beef, shallots and chilli peppers if you like the heat. Top with some shredded cheese and parsley and close your taco. Enjoy while still warm once the cheese has melted.

Steps:

• Cut the cod into slices of 1 cm to 1.5cm thick.
• On one plate, add your flour. On a second plate add your breadcrumbs. Take your 2 eggs and gently beat them together in a bowl.
• Before you begin coating your cod, put the grapeseed oil into a medium pan and turn it on to medium heat. Take each slice of cod and dip it first into the flour plate and evenly coat your fish. Then dip the flour-coated fish into the beaten eggs. After that, take your fish pieces and coat them in your breadcrumbs.
• Once your grapeseed oil is hot, cook your breaded cod for around 10 minutes, until your fish is cooked through and the outside has a nice, crispy golden colour.
• Wash the dill and finely chop it. Put the chopped dill, olive oil and garlic clove into a blender with a pinch of salt and blend until smooth.
• Finely slice the onion and add to a bowl with some olive oil. Salt and pepper to taste.
• Wash your vegetables. Finely slice the cucumber, tomato and Chinese cabbage.
• Place a tortilla each into a hot pan with some butter. Leave for a minute or two on each side until slightly coloured.
• In each taco, put a piece of crispy cod, some cucumber slices, tomato and Chinese cabbage. Top with your marinated onion and close the taco.
• Serve with your dill pesto and enjoy!