by Briony Blenman

This meltingly tender Mexican beef is ideal for batch cooking and freezing. Either cook on the hob or in a slow cooker. Serve simply with mash and some steamed greens, in tacos (or quesabirria if you're feeling fancy).

For this recipe you will need a food processor or blender.

Each serving of birria beef provides 288 kcal, 33.7g protein, 8.7g carbohydrate (of which 5.5g sugars), 12.1g fat (of which 4.8g saturates), 3.7g fibre and 1.01g salt.

Main course