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Steak Birria Tortizza Recipe
Steak-EZE® Redi Steak® 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
YIELD: 1 Serving
| AMOUNT | MAIN INGREDIENTS |
| 1 Ea. | Birria Broth - Prepared (Sub-Recipe) Served Hot |
| 10 Oz | Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef 4/3 LB |
| 4 Ea. | Flour Tortilla - 6 inch |
| 8 Oz. | Shredded Chihuahua Cheese |
| 3 Oz. | Fresh Diced Avocado |
| 3 Oz. | Red Pickled Onions(Commercially Available) |
| 4 tsp. | Fresh Chopped Cilantro |
| 2 Ea. | Freshly Sliced LIme Wedge |
ALTERNATIVE PRODUCT:
Sub-Recipe Ingredients
Birria Broth
YIELD: 36 Oz
| AMOUNT | MAIN INGREDIENTS |
| 4 EA. | Toased & Soaked Chiles, Guajillo |
| 3 EA. | Toasted & Soaked Chiles, Ancho |
| 3 EA. | Toased & Soaced Chilies, de Arbol |
| 12 oz. | Water Reserved Soaked Chiles |
| 6 EA. | Fresh Clove Garlic |
| 1 EA. | Cinnamon Stick |
| 1/4 tsp. | Ground Cinnamon |
| 1 tsp. | Dried Mexican Oregans |
| 1 1/2 tsp. | Whole Cumin Seed |
| 16 oz. | Fresh Roma Tomato - Roasted & Halved |
| 4 oz. | Diced Yellow Onion |
| 2 oz. | White Wine Vinegar |
| 32 oz. | Beef Broth Prepared |
| 2 EA. | Dried Bay Lean |
Directions
Step 1: Pre-heat oven to 450°F.
Step 2: Open Steak-EZE® Redi Steak® 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°F.
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.
Application Uses
MEAL
Lunch
Dinner
CUISINE
Mexican
American
MAIN INGREDIENTS
Beef
Recipe Tags
