Recipe Inspiration

Ingredients...

2.5kg fries
1kg brisket, trimmed
150g onion, finely chopped
15g fresh coriander, chopped
200g feta, dried out in an oven and crumbled
Crema (150g mayo & 50g sour cream mixed together)

Adobo sauce

15g garlic, finely chopped
100g onion, peeled and chopped
2g salt
1g Mexican oregano
15g Essential Cuisine SFC Dark Mexican Seasoning
85ml red wine vinegar
185ml pineapple juice
170ml lime juice
60ml olive oil
15g fresh coriander, chopped

Method...

1. Place all the ingredients for the adobo in a blender and blitz until smooth.

2. Place the brisket in a slow cooker, pour over the adobo sauce. With it on high cook for 4 hours. Then shred the meat in the sauce.

3.     Preheat a fryer to 180c.

4.     Fry the fries as per pack instructions, then divide between the serving bowls.

5.     Add the birria, crema drizzled on top, feta & the onion, coriander mix.

6.     Serve.