Slow Cooked Steak Birria Tacos with Homemade Salsa

Preheat your slow cooker (if you're using the oven instead - see tip). Peel and dice onion. Dice half the jalapeno and slice the rest. Shred cabbage. Dice tomato. Chop coriander leaves and stems and keep separate.

Heat a pan on medium high heat with a drizzle of oil. Season steak with salt and pepper and brown each side, about 1-2 minutes. Add steak to slow cooker. Brown onions in the same pan, about 2-3 minutes. Add onions to the slow cooker.

Add taco seasoning, stock, coriander stems and passata to the slow cooker with the steak and onions. Add 1-2 cups of water, add enough to cover the steak. Cover and simmer for 4-6 hours, or until the steak is tender and pulls apart. In a bowl mix cabbage, sugar and vinegar together. Season with salt.

Remove tender steak from the slow cooker and shred in a bowl. Add 1/4 cup sauce from the slow cooker. In a bowl mix tomato, coriander leaves (to taste) and diced jalapeno (to taste). Season with salt and pepper.

Brush the outside of each tortilla with sauce and divide the shredded steak and cheese between each tortilla. Toast in a pan on medium heat or in a sandwich press until the cheese melts and the tortillas are crispy on the outside, about 1-2 minutes each side.

Divide tortillas between plates. Divide gravy between small bowls and use as a dipping sauce for tortillas. Top tortillas with salsa, remaining jalapeno and pickled cabbage. Enjoy!

Preheat your slow cooker (if you're using the oven instead - see tip). Peel and dice onion. Dice half the jalapeno and slice the rest. Shred cabbage. Dice tomato. Chop coriander leaves and stems and keep separate.

Heat a pan on medium high heat with a drizzle of oil. Season steak with salt and pepper and brown each side, about 1-2 minutes. Add steak to slow cooker. Brown onions in the same pan, about 2-3 minutes. Add onions to the slow cooker.

Add taco seasoning, stock, coriander stems and passata to the slow cooker with the steak and onions. Add 1-2 cups of water, add enough to cover the steak. Cover and simmer for 4-6 hours, or until the steak is tender and pulls apart. In a bowl mix cabbage, sugar and vinegar together. Season with salt.

Remove tender steak from the slow cooker and shred in a bowl. Add 1/2 cup sauce from the slow cooker. In a bowl mix tomato, coriander leaves (to taste) and diced jalapeno (to taste). Season with salt and pepper.

Brush the outside of each tortilla with sauce and divide the shredded steak and cheese between each tortilla. Toast in a pan on medium heat or in a sandwich press until the cheese melts and the tortillas are crispy on the outside, about 1-2 minutes each side.

Divide tortillas between plates. Divide gravy between small bowls and use as a dipping sauce for tortillas. Top tortillas with salsa, remaining jalapeno and pickled cabbage. Enjoy!

Preheat your slow cooker (if you're using the oven instead - see tip). Peel and dice onion. Dice half the jalapeno and slice the rest. Shred cabbage. Dice tomato. Chop coriander leaves and stems and keep separate.

Heat a pan on medium high heat with a drizzle of oil. Season steak with salt and pepper and brown each side, about 1-2 minutes. Add steak to slow cooker. Brown onions in the same pan, about 2-3 minutes. Add onions to the slow cooker.

Add taco seasoning, stock, coriander stems and passata to the slow cooker with the steak and onions. Add 1-2 cups of water, add enough to cover the steak. Cover and simmer for 4-6 hours, or until the steak is tender and pulls apart. In a bowl mix cabbage, sugar and vinegar together. Season with salt.

Remove tender steak from the slow cooker and shred in a bowl. Add 1/4 cup sauce from the slow cooker. In a bowl mix tomato, coriander leaves (to taste) and diced jalapeno (to taste). Season with salt and pepper.

Brush the outside of each tortilla with sauce and divide the shredded steak and cheese between each tortilla. Toast in a pan on medium heat or in a sandwich press until the cheese melts and the tortillas are crispy on the outside, about 1-2 minutes each side.

Divide tortillas between plates. Divide gravy between small bowls and use as a dipping sauce for tortillas. Top tortillas with salsa, remaining jalapeno and pickled cabbage. Enjoy!

Preheat your slow cooker (if you're using the oven instead - see tip). Peel and dice onion. Dice half the jalapeno and slice the rest. Shred cabbage. Dice tomato. Chop coriander leaves and stems and keep separate.

Heat a pan on medium high heat with a drizzle of oil. Season steak with salt and pepper and brown each side, about 1-2 minutes. Add steak to slow cooker. Brown onions in the same pan, about 2-3 minutes. Add onions to the slow cooker.

Add taco seasoning, stock, coriander stems and passata to the slow cooker with the steak and onions. Add 1-2 cups of water, add enough to cover the steak. Cover and simmer for 4-6 hours, or until the steak is tender and pulls apart. In a bowl mix cabbage, sugar and vinegar together. Season with salt.

Remove tender steak from the slow cooker and shred in a bowl. Add 1/4 cup sauce from the slow cooker. In a bowl mix tomato, coriander leaves (to taste) and diced jalapeno (to taste). Season with salt and pepper.

Brush the outside of each tortilla with sauce and divide the shredded steak and cheese between each tortilla. Toast in a pan on medium heat or in a sandwich press until the cheese melts and the tortillas are crispy on the outside, about 1-2 minutes each side.

Divide tortillas between plates. Divide gravy between small bowls and use as a dipping sauce for tortillas. Top tortillas with salsa, remaining jalapeno and pickled cabbage. Enjoy!

Preheat your slow cooker (if you're using the oven instead - see tip). Peel and dice onion. Dice half the jalapeno and slice the rest. Shred cabbage. Dice tomato. Chop coriander leaves and stems and keep separate.

Heat a pan on medium high heat with a drizzle of oil. Season steak with salt and pepper and brown each side, about 1-2 minutes. Add steak to slow cooker. Brown onions in the same pan, about 2-3 minutes. Add onions to the slow cooker.

Add taco seasoning, stock, coriander stems and passata to the slow cooker with the steak and onions. Add 1-2 cups of water, add enough to cover the steak. Cover and simmer for 4-6 hours, or until the steak is tender and pulls apart. In a bowl mix cabbage, sugar and vinegar together. Season with salt.

Remove tender steak from the slow cooker and shred in a bowl. Add 1/4 cup sauce from the slow cooker. In a bowl mix tomato, coriander leaves (to taste) and diced jalapeno (to taste). Season with salt and pepper.

Brush the outside of each tortilla with sauce and divide the shredded steak and cheese between each tortilla. Toast in a pan on medium heat or in a sandwich press until the cheese melts and the tortillas are crispy on the outside, about 1-2 minutes each side.

Divide tortillas between plates. Divide gravy between small bowls and use as a dipping sauce for tortillas. Top tortillas with salsa, remaining jalapeno and pickled cabbage. Enjoy!

Preheat your slow cooker (if you're using the oven instead - see tip). Peel and dice onion. Dice half the jalapeno and slice the rest. Shred cabbage. Dice tomato. Chop coriander leaves and stems and keep separate.

Heat a pan on medium high heat with a drizzle of oil. Season steak with salt and pepper and brown each side, about 1-2 minutes. Add steak to slow cooker. Brown onions in the same pan, about 2-3 minutes. Add onions to the slow cooker.

Add taco seasoning, stock, coriander stems and passata to the slow cooker with the steak and onions. Add 1-2 cups of water, add enough to cover the steak. Cover and simmer for 4-6 hours, or until the steak is tender and pulls apart. In a bowl mix cabbage, sugar and vinegar together. Season with salt.

Remove tender steak from the slow cooker and shred in a bowl. Add 1/4 cup sauce from the slow cooker. In a bowl mix tomato, coriander leaves (to taste) and diced jalapeno (to taste). Season with salt and pepper.

Brush the outside of each tortilla with sauce and divide the shredded steak and cheese between each tortilla. Toast in a pan on medium heat or in a sandwich press until the cheese melts and the tortillas are crispy on the outside, about 1-2 minutes each side.

Divide tortillas between plates. Divide gravy between small bowls and use as a dipping sauce for tortillas. Top tortillas with salsa, remaining jalapeno and pickled cabbage. Enjoy!