Steak Birria Tacos

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 977kcal

Ingredients

Guacamole

  • 1 Avocado pitted
  • 2 TBSP Red onion diced fine
  • 1/2 TBSP Garlic minced
  • 1/4 Lime juiced
  • 1 TBSP Fresh cilantro chopped plus more for garnish
  • 2 oz Tortilla chips

Birria:

  • 8 oz Flank steak
  • 2 TBSP Extra-virgin olive oil
  • 1/2 Onion roughly chopped
  • 3 cloves Garlic minced
  • 2 cups Beef broth
  • 1 TBSP Ground cumin
  • 1 TBSP Paprika
  • 1 TBSP Chili powder
  • 1 tsp Dried oregano

Seasoning

  • Salt
  • Black pepper

Tacos:

  • 4 - 6 Soft taco shells depending on size
  • 1/4 cup Onion finely chopped
  • 1/4 cup Fresh cilantro chopped
  • 1/2 cup Mexican cheese blend shredded
  • 2 wedges Lime for serving

Poloma Mocktail

  • 12 oz Grapefruit juice
  • 12 oz Sparkling water
  • 2 oz Lime juice
  • 2 tsp Sugar
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the onion, garlic, lime juice, and cilantro into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Generously season the flank steak on both sides with salt and pepper.
  • In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 1-2 minutes.
  • Add the flank steak to the pot and brown on all sides to your desired temperature (see below) using a thermometer. Then set aside to rest.
  • Add the beef broth, cumin, paprika, chili powder, oregano, salt, and pepper to the pot. Bring to a boil and then reduce heat to a simmer for 15 minutes to build flavor. Season with salt to taste.
  • Slice the beef very thin.
  • Assemble the tacos by placing the beef on each tortilla. Top with chopped onion, cilantro, and shredded cheese.
  • Heat a nonstick skillet over medium-high heat. Add oil as needed to prevent sticking. Warm the tacos in the skillet on both sides, about 30 seconds per side.
  • Mix all the ingredients for the mocktail. Add sugar as needed for sweetness. Serve over ice (optional).
  • Serve the tacos with a cup of dipping broth, lime wedge, guacamole and chips, and paloma mocktail.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 977kcal | Carbohydrates: 83g | Protein: 43g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1419mg | Potassium: 1802mg | Fiber: 15g | Sugar: 28g | Vitamin A: 3482IU | Vitamin C: 74mg | Calcium: 410mg | Iron: 9mg

Steak Birria Tacos

No ratings yet
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 977 kcal

Ingredients
 
 

Guacamole

  • 1 Avocado pitted
  • 2 TBSP Red onion diced fine
  • 1/2 TBSP Garlic minced
  • 1/4 Lime juiced
  • 1 TBSP Fresh cilantro chopped plus more for garnish
  • 2 oz Tortilla chips

Birria:

  • 8 oz Flank steak
  • 2 TBSP Extra-virgin olive oil
  • 1/2 Onion roughly chopped
  • 3 cloves Garlic minced
  • 2 cups Beef broth
  • 1 TBSP Ground cumin
  • 1 TBSP Paprika
  • 1 TBSP Chili powder
  • 1 tsp Dried oregano

Seasoning

  • Salt
  • Black pepper

Tacos:

  • 4 - 6 Soft taco shells depending on size
  • 1/4 cup Onion finely chopped
  • 1/4 cup Fresh cilantro chopped
  • 1/2 cup Mexican cheese blend shredded
  • 2 wedges Lime for serving

Poloma Mocktail

  • 12 oz Grapefruit juice
  • 12 oz Sparkling water
  • 2 oz Lime juice
  • 2 tsp Sugar

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the onion, garlic, lime juice, and cilantro into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Generously season the flank steak on both sides with salt and pepper.
  • In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 1-2 minutes.
  • Add the flank steak to the pot and brown on all sides to your desired temperature (see below) using a thermometer. Then set aside to rest.
  • Add the beef broth, cumin, paprika, chili powder, oregano, salt, and pepper to the pot. Bring to a boil and then reduce heat to a simmer for 15 minutes to build flavor. Season with salt to taste.
  • Slice the beef very thin.
  • Assemble the tacos by placing the beef on each tortilla. Top with chopped onion, cilantro, and shredded cheese.
  • Heat a nonstick skillet over medium-high heat. Add oil as needed to prevent sticking. Warm the tacos in the skillet on both sides, about 30 seconds per side.
  • Mix all the ingredients for the mocktail. Add sugar as needed for sweetness. Serve over ice (optional).
  • Serve the tacos with a cup of dipping broth, lime wedge, guacamole and chips, and paloma mocktail.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 977kcalCarbohydrates: 83gProtein: 43gFat: 56gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 95mgSodium: 1419mgPotassium: 1802mgFiber: 15gSugar: 28gVitamin A: 3482IUVitamin C: 74mgCalcium: 410mgIron: 9mg
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