Eye Fillet Birria Tacos
Turn succulent eye fillet steaks into a street food classic that perfectly complements the jalapeño spice and creamy avocado
2 - 3
Serves
30 mins
Prep Time
20 mins
Cook Time
Recipe author
Silver Fern Farms
A quick and tasty version of the street food classic, the Birria Taco. These are maximum flavour on your dining table without a lot of fuss. Take succulent eye fillet steaks and stretch them out with these spiced and flavourful tacos. The creamy jalapeño and avocado sauce packs a good punch and if you have any leftover, it's great for nachos and other Mexi dishes too.
Recipe is courtesy from Silver Fern Farms
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Ingredients
Tortillas
1 pack Silver Fern Farms Beef Eye Fillet Steak
6 to 9 tortillas
½ cup fresh coriander
1 cup grated tasty cheddar cheese
an extra jalapeño
to serve
Adobo sauce
4 red chillies
200g chipotle chillis in Adobo sauce
4 Tbsp white wine vinegar
1½ tsp dried oregano
1 tsp ground cumin
4 garlic cloves
peeled
½ tsp smoked paprika
2 Tbsp extra virgin olive oil
Creamy jalapeño and avocado salsa
2 avocados
large ripe
1 Tbsp Greek style yoghurt
1 Tbsp lime juice
2 jalapeño
chopped
3 Tbsp fresh coriander
Method
Adobe sauce
Creamy jalapeño and avocado salsa
Birria tacos
1
Remove the seeds and stem from the chillis, place all the ingredients into a blender along with 350ml water and blend until smooth.
2
Pour the sauce into a small saucepan and simmer for 30 mins until slightly reduced.
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Nutrition Information per Serving (277g)
This nutrition analysis is based on 3 serves. Each serve includes 2 mini corn tortillas with 30g Adobo sauce and 30g avocado salsa.
Energy
2720kJ (650 kcal)
Protein
35.7g
Total Fat
39.4g
Saturated Fat
14.4g
Carbs
36.4g
Dietary Fibre
4.7g
Sodium
1072mg
Iron
4.1mg
Zinc
4.2mg
Vitamin B12
1.4µg
