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Steak Birria Tortizza Recipe
Original Philly® Fully Cooked Seasoned Sliced Beef warmed in a beef birria broth with melty Chihuahua cheese, pickled red onions, fresh cilantro, diced avocado and lime, layered between flour tortillas served with a side of beef birria broth for dipping.
Ingredients
SERVING SIZE: 1 Serving
| Amount | MAIN INGREDIENTS |
| 1 Ea. | Broth, Birria, Prepared (Sub Recipe) Served Hot |
| 10 Oz | Original Philly® Fully Cooked Seasoned Sliced Beef 4/2.5 LB |
| 4 Ea. | Tortilla, Flour, 6 inch |
| 8 Oz. | Cheese, Chihuahua, Shredded |
| 3 Oz. | Avocado, Fresh, Diced |
| 3 Oz. | Onions, Red, Pickled (Commercially Available) |
| 4 tsp. | Cilantro, Fresh, Chopped |
| 2 Ea. | Lime, Fresh, Sliced, Wedge |
ALTERNATIVE PRODUCT:
Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef 4/3 LB
Sub Recipe
Birria Broth
SERVING SIZE: 36 Oz
| Amount | MAIN INGREDIENTS |
| 4 EA | Chiles, Guajillo, Toasted, Soaked |
| 3 EA | Chiles, Ancho, Toasted, Soaked |
| 3 EA | Chilies, de Arbol, Toasted, Soaked |
| 12oz | Water, Reserved, Soaked, Chiles |
| 6 EA | Garlic, Clove, Fresh |
| 1 EA | Spice, Cinnamon, Stick |
| ¼ tsp. | Spice Cinnamon, Ground |
| 1 tsp. | Spice, Oregano, Mexican, Dried |
| 1 ½ tsp. | Spice, Seed, Cumin, Whole |
| 16oz | Tomato, Roma, Fresh, Roasted, Halved |
| 4oz | Onion, Yellow, Diced |
| 2oz | Vinegar, Wine, White, Prepared |
| 32oz | Broth, Beef, Prepared |
| 2 EA | Spice, Leaf, Bay, Dried |
Directions
Step 1: Pre-heat oven to 450°F.
Step 2: Open Original Philly® Fully Cooked Seasoned Sliced Beef and place it into hot prepared beef birria broth and allow to cook until needed. Reserve.
Step 3: Place three of the flour tortillas onto a clean work surface.
Step 4: Stack each of the flour tortillas with chihuahua cheese, birria sliced steak, avocado, pickled onions, and cilantro and place them on top of one another.
Step 5: Place the one remaining flour tortilla on top to close and sprinkle with remaining chihuahua cheese.
Step 6: Place tortizza onto a parchment lined sheet tray and place into oven for approximately 8 – 10 minutes.
Step 7: Remove from oven and place tortizza onto a cutting board and slice into 4 equal slices.
Step 8: Place onto a serving dish and garnish with cilantro and lime wedges.
Step 9: Serve as needed..
Sub Recipe Directions
Birria Broth
Step 1: Pre-heat oven to 325.
Step 2: In a large, heavy-bottomed pot, over medium heat add guajillo, ancho and chili de arbol chiles.
Step 3: Toast the chiles for 1 to 2 minutes, moving frequently to ensure they don’t scorch.
Step 4: Remove to a medium bowl and cover with enough boiling water to cover the chiles, about 3 cups.
Step 5: Use a small plate or bowl to completely submerge the chiles.
Step 6: Let sit for 20 minutes or until rehydrated and pliable.
Step 7: Remove the chiles and reserve the liquid.
Step 8: Increase the heat in the Dutch oven to medium high and add vegetable oil.
Step 9: In a blender add chiles, garlic, cinnamon, oregano, cumin, tomatoes, onion and vinegar the Chile liquid.
Step 10: Blend for about a minute or until the mixture becomes a pourable paste.
Step 11: Add the beef broth, bay leaf to the pot over medium heat.
Step 12: Add the Chile paste and bring the birria to a simmer for approx. 10 minutes.
Step 13: Discard the bay leaves and onion.
Step 14: Reserve all the broth / consommé.
Step 15: Taste the consommé and season with salt and pepper.
Step 16: Use as needed.lace oil in a large pot over medium-high heat.
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Application Uses
MEAL
Lunch
Dinner
CUISINE
Mexican
American
MAIN INGREDIENTS
Beef
