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cheesy_surf_turf_birria_tacos

Cheesy Surf & Turf Birria Tacos

These cheesy surf and turf birria tacos combine juicy seasoned steak, tender shrimp, melted Oaxaca or mozzarella cheese, and consommé-dipped corn tortillas griddled until crispy and golden. Served with warm broth and lime wedges, they make a bold and satisfying dinner ready in 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Mexican-Inspired
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak or sirloin, cut into bite-size cubes
  • 1/2 lb medium shrimp, peeled and deveined
  • 1 1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 2 cups Oaxaca or mozzarella cheese, shredded
  • 1 1/2 cups hot beef broth or birria consommé
  • 8 small corn tortillas
  • 1/2 cup white onion, diced
  • 1/3 cup fresh cilantro, finely chopped
  • Lime wedges, for serving

Equipment

  • Cast iron skillet
  • mixing bowl
  • Tongs or spatula
  • small bowl For the warm consommé
  • knife and cutting board

Method
 

  1. Toss the steak and shrimp with chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
  2. Heat the olive oil in a cast iron skillet over medium-high heat. Sear the steak for 3 to 4 minutes until browned, then remove. Cook the shrimp for 2 to 3 minutes until pink and lightly charred. Combine the steak and shrimp.
  3. Lightly dip each corn tortilla into the warm consommé, then place it directly onto the hot skillet.
  4. Sprinkle one half of each tortilla with Oaxaca or mozzarella cheese. Add the steak and shrimp mixture, then top with diced onion and fresh cilantro.
  5. Fold the tortillas over and cook for about 2 minutes per side, until the cheese is melted and the tortillas are crispy and golden brown.
  6. Serve the tacos hot with warm consommé for dipping and fresh lime wedges on the side.

Notes

Dip the tortillas into the consommé only briefly so they absorb flavor without becoming too soft to handle.
Cut the steak into evenly sized pieces so it sears and cooks at the same rate.
Cook the shrimp only until pink and lightly charred to keep it tender.
Fold and press the tacos gently while crisping so the cheese melts and the tortillas hold their shape.
Skirt steak or ribeye may be substituted for flank steak or sirloin.
Traditional birria consommé may be used for deeper flavor, while beef broth works for a quicker version.
Corn tortillas hold up best when dipped in consommé, though flour tortillas may be used if preferred.