Quick & Easy Birria-Style Steak Tacos
with consommé, onions & cilantro
Birria tacos are delightfully simple and packed with flavour. In this take, marinated steak is seared and stuffed into cheesy tortillas, then topped with onions and cilantro. The consommé alongside is perfect for dipping – or you can drink it at the end!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 tbsp
Chili-Cumin Spice Blend
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
1 unit(s)
Yellow Onion
7 g
Cilantro
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Butter*
(Contains Milk)
1.33 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Pat steaks dry with paper towels, then thinly slice.
- To a medium bowl, add sliced steak, three-quarters of the Chili-Cumin Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Cover with plastic wrap, then leave to marinate while you prepare the rest of the meal.
- Roughly chop cilantro.
- Peel, then cut onion into 1/4-inch pieces.
- Prepare a foil-lined baking sheet. (NOTE: For 4 portions, prepare 2 foil-lined sheets.)
- In a medium pot, heat 1 tsp (2 tsp) oil over medium heat.
- When the pot is hot, add onions. Season with salt and pepper. Cook for 4-5 min, stirring occasionally, until softened.
- Increase heat to medium-high. Add 1/2 tbsp (1 tbsp) butter, remaining Chili-Cumin spice blend, Tex-Mex paste and beef stock powder. Cook for 30 sec, stirring constantly, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water. Bring to a boil.
- Once boiling, reduce heat to low. Cook for 5-7 min, until reduced to 1 cup (2 cups)
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add steaks. Cook for 3-4 min without stirring, until golden-brown on one side.
- Add 1 tbsp (2 tbsp) butter and toss to coat beef.
- Cook for 2-3 min, stirring frequently, until cooked to desired doneness.**
- On the prepared baking sheet, place tortillas and sprinkle evenly with cheese.
- Broil on the middle rack of the oven for 3-5 min, until cheese is bubbling (NOTE: For 4 portions, broil one sheet at a time.*) (TIP: Keep an eye on tortillas so they don't burn!)
- Divide consommé between bowls.
- Divide steak evenly amongst tortillas.
- Sprinkle some onion and cilantro over tacos and consommé, as desired.
- Dip tacos in consommé and enjoy!
