Quick & Easy Birria-Style Steak Tacos

Name: Quick & Easy Birria-Style Steak Tacos with consommé, onions & cilantro
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 285 g Top Sirloin Steak; 6 unit(s) Flour Tortillas; 1 tbsp Beef Stock Powder; 1 tbsp Tex-Mex Paste; 1 tbsp Chili-Cumin Spice Blend; 1 unit(s) Yellow Onion; 7 g Cilantro; ¾ cup Mozzarella Cheese, shredded; 0.13 tsp Pepper*; 1.5 tbsp Butter*; 1.33 tbsp Oil*; 0.13 tsp Salt*

with consommé, onions & cilantro

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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!

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Soja

•Senf

•Milk

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.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

6 unit(s)

Flour Tortillas

1 tbsp

Beef Stock Powder

1 tbsp

Tex-Mex Paste

1 tbsp

Chili-Cumin Spice Blend

1 unit(s)

Yellow Onion

7 g

Cilantro

¾ cup

Mozzarella Cheese, shredded

Not included in your delivery

0.13 tsp

Pepper*

1.5 tbsp

Butter*

1.33 tbsp

Oil*

0.13 tsp

Salt*

Nutrition Values

Calories790 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate59 g

Sugar11 g

Dietary Fiber4 g

Protein52 g

Cholesterol130 mg

Sodium2820 mg

Trans Fat1.5 g

Potassium950 mg

Calcium500 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Plastic Wrap

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Baking Sheet

•Aluminum Foil

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!)