Steak Birria Tortizza

Birria Marinade:

·       2 lbs beef chuck or skirt steak

·       4 dried guajillo chilies, stemmed and seeded

·       2 dried ancho chilies, stemmed and seeded

·       1 chipotle pepper in adobo

·       4 cloves garlic

·       1 medium onion, quartered

·       1 tsp ground cumin

·       1 tsp dried oregano

·       2 tsp smoked paprika

·       2 cups beef stock

·       1/4 cup apple cider vinegar

·       Salt & pepper

·       6 large flour tortillas (10–12")

·       2 cups shredded Chihuahua or Oaxaca cheese

·       Pickled red onions

·       Fresh cilantro leaves

·       Sliced avocado

·       Lime wedges

DIRECTIONS

1.     Make Birria: Toast dried chilies in a dry skillet until fragrant (1–2 min). Soak in hot water 15 min. Blend with chipotle, garlic, onion, cumin, oregano, paprika, vinegar, and 1 cup beef stock until smooth.

2.     Cook Steak: Season steak with salt and pepper. Sear on both sides until browned. Add sauce and remaining beef stock; cover and simmer on low 2–3 hours until tender. Shred meat.

3.     Assemble Tortizza: Heat a large skillet, place tortilla down, sprinkle cheese, top with birria, more cheese, then another tortilla. Cook until bottom is golden, flip, and repeat.

4.     Serve: Cut into wedges, top with pickled onions, cilantro, avocado, and lime.