Hosting (and sharing) is made easy with these pick-up and go meals, fit for a Mexican street food feast. No cutlery needed, just bring the napkins, says Liezl Vermeulen.  

Quesabirrias 

Makes 6-8

Also called red tacos or birria tacos, this dish uses flour tortillas dipped in the birria sauce (consommé) and fried. The beef fat in the sauce ensures a crisp, golden finish. 

Ingredients

½ batch beef short rib birria
6-8 medium-small white flour tortillas 
300g mozzarella, grated Handful of fresh coriander 
Pico de Gallo salsa, for serving  

Method

1. Heat birria sauce in a large pan or pot. Dip tortillas in warm birria sauce for 3-4 seconds and place on a chopping board or two. 
2. Divide cheese and meat between tortillas, packing it tightly on one half of the tortilla. Fold over to sandwich close.
3. Heat a griddle pan over medium-high heat. (If your pan is too hot, your cheese won’t melt by the time the tortilla is cooked.)
4. Grill quesabirrias for 1-2 minutes a side, or until cheese is melted and tortilla is well-charred.  
5. Serve hot off the grill, topped with salsa and coriander. 

Cheesy nachos with birria dip  

Serves 3-4 (As a snack) 

Use your leftover birria sauce for dipping nachos, chilli poppers and just about anything on your Mexican share table.

Ingredients

1 packet (250g) corn chips original
150g Cheddar, grated
½ tsp smoked paprika 
125g tomato medley or cherry tomatoes, halved or quartered 
Handful chopped parsley or coriander
½ cup birria sauce, for serving  

Method

1. Place corn chips on a large sheet tray. Sprinkle with cheese and lightly dust with paprika. 
2. Grill on high in the oven for 5-7 minutes, or until chips are toasted and cheese starts to brown. 
3. Serve topped with tomatoes, chopped herbs and a bowl of birria sauce for dipping on the side. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Make these brocamole quesadillas in 20 minutes!