By Protein

Steak Birria Tortizza Recipe

Name: Steak Birria Tortizza Recipe
Yield: 1
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; Original Philly® Fully Cooked Seasoned Sliced Beef 4/2.5 LB; 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

1 Servings

23 Ingredients

Plated steak birria tortizza with avocado and lime

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

Original Philly® Fully Cooked Seasoned Sliced Beef 4/2.5 LB

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.

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..

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.