Beef Eye Fillet Steaks Birria Tacos

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• 6-9 corn tortillas
• 1 cup tasty cheese
• ½ cup fresh coriander
• Extra jalapeños, to serve

Adobo Sauce:

• 4 guajillo chillis
• 200g chipotle in adobo sauce
• 4 Tbsp white wine vinegar
• 1½ tsp oregano
• 1 tsp ground cumin
• 4 garlic cloves, peeled
• ½ tsp smoked paprika
• 2 Tbsp olive oil

Creamy Jalapeños and Avocado Salsa:

• 2 large ripe avocados
• 1 Tbsp Greek yoghurt
• 1 Tbsp fresh lime juice
• 2 jalapeños, chopped
• 3 Tbsp fresh coriander

Method

To prepare the adobo sauce, soak the guajillo chillis in hot water for 30 mins. 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.

Meanwhile, to prepare the creamy jalapeño and avocado salsa. 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 med-rare. Cover loosely and rest for 5 mins before slicing across the grain.

Warm up corn 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 sauce and fresh coriander and jalapeños.