Birria Taco Melt

Name: Birria Taco Melt
Yield: 10
Ingredients: 2000.0g Beef chuck or brisket; 60.0g Knorr Garde D'or Red Wine Sauce 1L; 1200.0ml Water; 150.0g White onions; 20.0g Garlic, finely chopped; 3.0pieces Bay leaf; 2.0pieces Cloves; 20.0g Dried chipotle peppers, canned; 60.0g Tomato paste; 20.0g Apple cider vinegar; 3.0g Oregano , Mexican preferred; 2.0g Ground cumin; 3.0g Smoked paprika; 100.0g Hellmann’s mayonnaise; 250.0g Birria braising liquid, reduced; 5.0g Smoked paprika; 5.0g Lime juice; 100.0g Hellmann’s Barbecue Sauce 4.8kg; 120.0g Pulled beef birria, prepared, shredded; 400.0g Cheddar cheese, shredded; 300.0g Corn kernels, charred; 250.0g Red bean paste; 150.0g Jalapeno pickles, sliced; 150.0g Red onion, julienne; 10.0pieces Flour tortillas (20–22 cm)

Tender, slow-braised beef birria is folded into tortillas with melted cheddar, beans, and jalapeños, then grilled until golden and crisp. Served with a smoky, lime-kissed birria dip, this taco melt delivers rich, spicy depth with irresistible cheesy comfort.

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For Beef Birria

Beef chuck or brisket 2000.0 g
Knorr Garde D'or Red Wine Sauce 1L 60.0 g

Knorr Garde D'or Red Wine Sauce 1L

Product Specification
Water 1200.0 ml
White onions 150.0 g
Garlic, finely chopped 20.0 g
Bay leaf 3.0 pieces
Cloves 2.0 pieces

For Chilli Paste

Dried chipotle peppers, canned 20.0 g
Tomato paste 60.0 g
Apple cider vinegar 20.0 g
Oregano , Mexican preferred 3.0 g
Ground cumin 2.0 g
Smoked paprika 3.0 g

For Birria Dip Sauce

Hellmann’s mayonnaise 100.0 g
Birria braising liquid, reduced 250.0 g
Smoked paprika 5.0 g
Lime juice 5.0 g
Hellmann’s Barbecue Sauce 4.8kg 100.0 g
Hellmann’s Barbecue Sauce 4.8kg
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Product Specification

For Birria Tacos

Pulled beef birria, prepared, shredded 120.0 g
Cheddar cheese, shredded 400.0 g
Corn kernels, charred 300.0 g
Red bean paste 250.0 g
Jalapeno pickles, sliced 150.0 g
Red onion, julienne 150.0 g
Flour tortillas (20–22 cm) 10.0 pieces

Main courses

Spring

Mexican

Snacks

Beef

Created By:

DAVID GUEVARA AND PINAR BALPINAR

Executive Chef and Innovation and Marketing Chef

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Preparation

For Beef Birria
- In a rondeau or large pot, sweat onion and
  garlic in a little oil until golden.
- Add the chilli paste and saute briefly
  to release aromas.
- Add the beef pieces, bay leaf, cloves,
  and cinnamon stick.
- Pour the Knorr Garde D’Or Red Wine Sauce
  over the beef.
- Bring to a boil, then reduce heat.
- Cover and simmer on low heat for 3 to 3.5
  hours (or 150°C in the oven), until beef is
  tender and shreddable.
- Remove the meat from the pot and shred it
  with a fork. Strain the cooking liquid and set
  it aside.
- If necessary, reduce it slightly — the sauce
  should be smooth and pourable, but
  not watery
- Combine one-third of the sauce with the
  shredded meat, and reserve the remaining
  sauce for the birria sauce.
For Chilli Paste
- Place the canned chipotle peppers, tomato
  paste, apple cider vinegar, oregano, cumin,
  and black pepper in a blender or food processor.
- Blend until you achieve a smooth, thick paste.
- If the mixture is too thick, add a small splash
  of water or some of the adobo liquid from the
  can to adjust the consistency.
- Transfer the paste to a clean container and
  refrigerate until ready to use.
For Birria Dip Sauce
- In a mixing bowl, combine Hellmann’s
  Mayonnaise, the reduced birria liquid,
  smoked paprika, lime juice, and Hellmann’s
  BBQ Sauce.
- Whisk until the mixture is smooth and
  fully emulsified.
- Taste and adjust seasoning if needed, then
  cover and refrigerate until ready to use.
For Birria Tacos
- Spread a thin layer of bean paste on tortillas.
- Add pulled beef, cheddar, corn, jalapenos,
  and red onion.
- Fold tortillas and grill on both sides until
  golden and cheese is melted.
- Serve hot with birria dip sauce and
  lime wedges.