Eye Fillet Birria Tacos
Turn succulent eye fillet steaks into a street food classic that perfectly complements the jalapeño spice and creamy avocado
Serves
2 - 3
Prep Time
30 mins
Cook Time
20 mins
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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ShareIngredients
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
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
peeled½ tsp smoked paprika
2 Tbsp extra virgin olive oil
2 avocados
large ripe1 Tbsp Greek style yoghurt
1 Tbsp lime juice
2 jalapeño
chopped3 Tbsp fresh coriander
Method
Remove the seeds and stem from the chillis, place all the ingredients into a blender along with 350ml water and blend until smooth.
Pour the sauce into a small saucepan and simmer for 30 mins until slightly reduced.
Place all the ingredients into a small blender and blend to the desired consistency. Cover and set aside until ready to use.
Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Coat with oil and season with salt and pepper.
Bring a skillet pan to med-high heat, cook the beef for 3-4 mins each side for medium rare.
Cover loosely and rest for 5 mins before slicing across the grain.
Warm up tortillas for 30 seconds in the microwave.
Dip one tortilla at a time into the adobo sauce, fill with cheese and sliced beef.
Bring a skillet pan to medium heat and fry the tacos until they crisp up on both sides.
Serve the tacos alongside extra adobo sauce, creamy jalapeño and avocado salsa and fresh coriander and jalapeños.
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.
