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Tasty trends as seen online

The internet is raving about these recipes. The Birria taco might just be our favourite.

Editor Chad January has tried these viral recipes so you can make them at home to get loads of likes. Things are about to get spicy, cheesy, messy and delicious. 

Beef Birria 

Serves 8-10 

Birria is a traditional Mexican dish of beef or lamb slow cooked in a red chilli broth.  


2kg beef short rib 
1kg beef chuck, bone in Glug canola oil, plus extra for frying 
1 Tbsp salt 
1 tsp milled black pepper 
3 Tbsp smoked paprika 
2 Tbsp ground cumin 
1 Tbsp ground coriander 
2 red or white onions, quartered 
1 garlic bulb, halved 
3 carrots, peeled and cut into large chunks 
3-4 fresh bay leaves 
6 fresh red chillies, halved 
2 sticks cinnamon 
2 cups beef stock 
2 cups water Handful fresh oregano 
Handful fresh coriander, plus extra for serving 
1 can (410g) tomato purée 
2 Tbsp brown sugar 
1 lemon, juiced  


  1. Rub beef short rib and beef chuck with oil to coat. 
  2. Combine salt, pepper, paprika, ground cumin and ground coriander in a bowl. Rub meat with spices, taking care to coat evenly.
  3. Heat oil in a large 8L pot (or use two pots to fit all the meat, if needed). 
  4. Brown beef in batches for 3-4 minutes per side. Set aside. 
  5. Add onions, garlic, carrots, bay leaves, chilli and cinnamon and fry for 2-3 minutes or until fragrant. 
  6. Add meat back into pot, pour over beef stock and water and scatter with fresh herbs. 
  7. Cover with a lid and simmer over a medium-low heat for about 2 ½ – 3 hours or until meat is tender and falls off the bone. 
  8. Remove meat from sauce and set aside to cool slightly. 
  9. Blitz sauce with tomato purée until smooth. 
  10. Add sauce to a clean pot, stir through sugar and simmer gently for 15 minutes, stirring regularly. 
  11. Shred meat, discard bones and add meat to sauce. Cook for 10-12 minutes, stirring regularly. 
  12. Remove from heat, stir through lemon juice and coriander and season to taste. 
  13. Serve in a taco

Birria taco 

Serves 1 

  1. Dipping the tortilla in the meat sauce gives you all the oil you need for frying, plus extra flavour. 
  2. Dip 1 medium flour tortilla into beef birria meat sauce and fry in a hot pan for 1-2 minutes per side. 
  3. Fill one half with ¼ cup shredded beef birria meat, ¼ cup grated mozzarella and 1 Tbsp chopped fresh coriander. 
  4. Fold tortilla to enclose filling, add a knob of butter, cover with a lid and allow to steam for 3-5 minutes. 
  5. Serve hot sprinkled with fresh coriander, sliced jalapeño and pickled red onions. 


Feta fried basil pesto eggs 

Serves 6 

Swap out the feta for cheddar or mozzarella and replace basil pesto with a drizzle of sweet chilli sauce instead.   


¼ cup melted butter 
3 wheels feta, crumbled
6 large eggs 
¼ cup basil pesto 
Salt and milled black pepper   

To serve 

Fresh or blistered cherry tomatoes
Toasted ciabatta or sourdough slices 
Crème fraiche or cream cheese   


  1. Heat a little butter in a frying pan. 
  2. Sprinkle some feta into the pan in the shape of a doughnut. 
  3. Crack 1 egg into the centre and fry uncovered for 3 minutes. 
  4. Add a drizzle of basil pesto, season and cook for another 3-4 minutes or until feta has crisped and egg is cooked to your liking. Repeat with the remaining ingredients. 
  5. Serve on toast with tomatoes and dollops of crème fraiche or cream cheese.


Coriander lime noodles 

Serves 2 

Use sweet chilli sauce instead of oyster sauce to make the sauce vegan.  


1 punnet (20g) fresh coriander, chopped 
½ red onion, finely chopped 
3 cloves garlic, finely chopped 
2 limes, zested and juiced 
3 Tbsp brown sugar 
2 tsp medium curry powder 
1 tsp smoked or regular paprika 
1/3 cup canola oil, hot 
3 Tbsp soy sauce 
2 Tbsp oyster sauce 
½ packet (250g) noodles or pasta of choice, cooked   


  1. In a large heatproof bowl, combine fresh coriander, onion, garlic, lime zest and juice, brown sugar, curry powder and paprika. 
  2. Whisk in hot oil until well combined. 
  3. Stir through soy sauce and oyster sauce and mix well. 
  4. Fold noodles into sauce to coat evenly. Serve hot.


Best-ever roasted sweet potatoes 

Serves 4 

This recipe works with any root veg: think Nicola potatoes, turnips, cauliflower…   


3 Tbsp melted butter 
3 Tbsp olive oil 
3 Tbsp grated parmesan 
2 Tbsp sesame seeds 
1 Tbsp dried mixed herbs 
6 orange or regular sweet potatoes, cut into chunks 
Salt and milled black pepper  

To serve 

¼ cup plain yoghurt 
2 Tbsp chopped fresh coriander 
1 lime, zested 
Pinch chilli flakes 


  1. Preheat oven to 200°C. 
  2. Add butter and oil to a greased deep roasting dish. 
  3. Sprinkle with parmesan, sesame seeds and dried mixed herbs. 
  4. Score each sweet potato in a criss-cross pattern, taking care not to cut all the way through the flesh. 
  5. Place sweet potatoes into a bowl, drizzle with an extra glug of oil, season well and toss to coat. 
  6. Arrange sweet potatoes cut side down over cheese and seed mixture. 
  7. Roast for about 15-20 minutes or until cooked through and golden. 
  8. Combine yoghurt, coriander, lime zest and chilli flakes and season. Serve with sweet potatoes as a dipping sauce.

Words: Chad January

Photography: Zhann Solomons

Also read: 5 viral TikTok kitchen hacks to try at home

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