By Protein
Steak Birria Tortizza Recipe
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
ALTERNATE PRODUCT
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.
Made with Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef 4/3 LB
Directions
- Pre-heat oven to 450°F.
- 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.
- Place three of the flour tortillas onto a clean work surface.
- 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.
- Place the one remaining flour tortilla on top to close and sprinkle with remaining chihuahua cheese.
- Place tortizza onto a parchment lined sheet tray and place into oven for approximately 8 – 10 minutes.
- Remove from oven and place tortizza onto a cutting board and slice into 4 equal slices.
- Place onto a serving dish and garnish with cilantro and lime wedges.
- Serve as needed..
Birria Broth
Yield: 36 Oz
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
- Pre-heat oven to 325°F.
- In a large, heavy-bottomed pot, over medium heat add guajillo, ancho and chili de arbol chiles.
- Toast the chiles for 1 to 2 minutes, moving frequently to ensure they don’t scorch.
- Remove to a medium bowl and cover with enough boiling water to cover the chiles, about 3 cups.
- Use a small plate or bowl to completely submerge the chiles.
- Let sit for 20 minutes or until rehydrated and pliable.
- Remove the chiles and reserve the liquid.
- Increase the heat in the Dutch oven to medium high and add vegetable oil.
- In a blender add chiles, garlic, cinnamon, oregano, cumin, tomatoes, onion and vinegar the Chile liquid.
- Blend for about a minute or until the mixture becomes a pourable paste.
- Add the beef broth, bay leaf to the pot over medium heat.
- Add the Chile paste and bring the birria to a simmer for approx. 10 minutes.
- Discard the bay leaves and onion.
- Reserve all the broth / consommé.
- Taste the consommé and season with salt and pepper.
- Use as needed.lace oil in a large pot over medium-high heat.
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