If you’ve made birria, chances are you have leftovers, and there’s no better way to use them than in quesabirria tacos. These tacos are a perfect mix of crispy, cheesy, and juicy, packed with slow-cooked birria beef and fried until golden in its own rich consommé.

This recipe makes the most of the Cool Chile Birria Kit, giving you bold, deep flavours with minimal effort. The key to the perfect quesabirria is dipping the tortillas in the birria broth before frying, which creates a crispy, flavour-packed shell that holds all that cheesy, meaty goodness.

Serve with a side of extra consommé for dipping, fresh lime, and chopped coriander for the ultimate birria taco experience.

Finding time to cook during busy evenings can be a challenge, but this spicy sausage pasta is ready in just 20 minutes without compromising on flavour. Made with chilli and fennel sausages, rich chopped tomatoes, and nutritious spinach, it’s a satisfying meal that’s simple to prepare.

The combination of chilli and fennel sausage meatballs with the sweetness of piquillo peppers creates an effortless balance of spice and depth. The garlic-infused mojo de ajo oil brings everything together, making the sauce rich and fragrant.

Serve with a green salad or crusty bread and a generous grating of pecorino cheese for the perfect finishing touch. This easy pasta dish is a weeknight staple, full of plant-based goodness and packed with flavour.