Shortcut Birria Tacos

Tips

• Beef shaved steak, sometimes called shaved beef, is raw beef that's been very thinly sliced.  It can be found in the fresh meat section of your market.

Step 1

Season the beef with salt and pepper.  Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat.  Add the beef and cook until browned, stirring often.  Remove the beef from the skillet.

Step 2

Add 1 tablespoon oil to the skillet and heat over medium heat.  Add the onion and cook for 5 minutes or until tender.  Add the garlic, chili powder, oregano, cinnamon and cloves and cook and stir for 1 minute.  

Step 3

Stir in the broth.  Increase the heat to high and heat to a boil.  Reduce the heat to medium-high.  Cook for 8 minutes or until the broth mixture is reduced by almost half.  Return the beef to the skillet and cook until hot.

Step 4

Heat the oven to 250°F. (to keep the first batch of tacos warm).

Step 5

Heat 2 teaspoons remaining oil in another 12-inch skillet over medium heat.  Place 3 tortillas in the skillet.  Top each with 2 tablespoons cheese.  Using tongs, top each with a scant 1/4 cup beef (let the broth drain back into the skillet to use for dipping the tacos).  Cook for 1 minute or until the bottoms of the tortillas are lightly browned and crispy.  Fold the tortillas in half over the filling, pressing down gently with a spatula. Transfer the tacos to a rimmed baking sheet and place in the oven.  Repeat with the remaining tortillas, adding more oil as needed.  Sprinkle with the cilantro.

Step 6

Serve the tacos with the broth mixture for dipping.