Easy Steak Birria Tacos | 34g Protein Recipe | FREE Nutrition Guidebook Download

Try these delicious and easy Steak Birria Tacos packed with 34g of protein! Get the step-by-step recipe and full macros below. Plus, download my daily meal planner and check out my book, Ultra Lean: A 12-Week Approach to Getting Lean! See below for FREE Nutrition Guidebook Download.

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Nutritional Overview:
Servings: 4
Calories Per serving: 430
Protein: 34g
Carbohydrates: 33g
Fat: 20g

All Trifecta Foods and Meals can be found here: https://trifectanutrition.llbyf9.net/...

DESCRIPTION
These incredibly simple yet delicious tacos have been my latest favorite recipe to develop for you. Quick, easy, and reminiscing of the classic dish, this recipe won't disappoint. And if you are like me, these are good any day of the week, because every day is taco day.

INGREDIENTS
16 ounces Trifecta flat iron steak, small diced into even squares
1 yellow onion, peeled, halved
3 garlic cloves, fresh
2 teaspoon chipotle in adobo, blended/pureed
2 Guajillo chiles, dried, stem, and seeds removed (¼ cup boiling water saved)
0.75 cup beef stock, store-bought
2 teaspoon honey
1 tablespoon avocado oil
8 corn tortillas, warmed
½ cup cilantro, rough chopped
1 Lime, cut into quarter wedges



INSTRUCTIONS
Remove Trifecta flat iron steak and dice into small squares (think LA street tacos small dice cut).
Cut the onion in half and roughly chop one half. Add to a blender and keep aside for now. Then finely dice the other half and set aside in a small bowl. Rough chop the cilantro and add into the finely diced onion (this will be the garnish). Set aside.
Remove the stem of the chiles by cutting the top part. Once the top stem is cut, scoop out all seeds using the neck of a small spoon. It’s okay if chiles break. Remove as many seeds as possible. Add Anaheim chiles into a small saucepan and cover with water and bring to a boil. Reduce to a light simmer and simmer for 15 minutes. Remove from heat and leave covered for 5 minutes (this will steam the chiles further). Reserve ¼ cup of the boiling water and discard the rest.
Transfer the now boiled and rehydrated Anaheim chile to a blender with half of the roughly chopped onion. Add the 2 teaspoons of the pureed chipotle in adobo, ¼ cup of the boiling water, ¾ cup of beef stock, the garlic, avocado oil, and honey. Blend by starting to blend slowly, until chiles are pureed and the mix is smooth. Taste for seasoning and adjust if needed. Transfer to a medium bowl. You will have more puree than you need for this recipe.
Combine in a medium saute pan the diced flat iron steak, along with ¾ cup of the chile puree. Bring to a boil mixing constantly to heat through and then reduce the heat to a simmer and slightly reduce the sauce.
Meanwhile heat tortillas and keep warm. Heat over an open flame or in a microwave covered with a damp cloth towel. Keep warm until needed.
Cut lime wedges into quarters.
Place two tortillas per plate, and add 2 ounces of the warmed flat iron steak on each tortilla. Top with onion-cilantro mix. Serve with a lime wedge. Enjoy!
NOTES
This recipe produces a larger quantity of sauce than needed. Feel free to use this sauce to marinade, sous vide or even crock pot other proteins.

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Rob Riches is a UK-born fitness cover model, athlete and competitor, making videos to help inspire, motivate and educate those looking to build a fitter, stronger & healthier body. He is a published author with a book about macro-nutrition (called Ultra Lean), and regularly writes columns for Muscle & Fitness.