Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. 

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan on medium heat. Add the garlic and Mexican style spice mix. Fry for 30 secs.

Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

Next, stir in the butter (see pantry for amount) and remove from the heat.

Heat a large saucepan with a tight-fitting lid on medium-high heat.

Add the beef along with the juices from the packet, chipotle paste (add less if you'd prefer things milder), a quarter of your birria consommé and the honey (see pantry for amount). 

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. Stir occasionally. IMPORTANT: Ensure the beef is piping hot throughout. 

Meanwhile, lay the bacon in a single layer onto a lined baking tray.

When the fries are about halfway through cooking, turn them.

At the same time, pop the bacon onto the middle shelf and bake until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, halve the baby plum tomatoes and pop into a medium bowl. Drizzle over some oil, season with salt and pepper and set aside. 

Once the beef is tender, remove the lid and shred it using a fork, then remove from the heat.

A few mins before the fries are ready, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

At the same time, sprinkle the cheese over the fries and pop back in the oven for the last few mins.

When everything's ready, transfer the buns to your plates.

Spread a spoonful of the birria consommé over the bun lids. Pile in the beef, then top with the crispy bacon and a small handful of the baby leaves. Sandwich shut with the bun lids.

Add the balsamic glaze and remaining leaves to the tomato bowl and toss together.

Serve the fries and salad on the side, as well as the remaining birria consommé in small bowls for dipping.