Ingredients:

For the beef:
400–500 g Bavette (flank steak), skirt steak, or chuck steak cut thinly across the grain. These cook quickly, stay tender, and soak up all that smoky, spicy Birria flavour.
100ml Freja Rich Beef Cooking Bone Broth
1 Gran Luchito Birria Taco Recipe Kit (includes: Spice & Aromatics sachet, Base Sauce, Finishing Sauce)

For the tacos:
6–8 Gran Luchito corn tortillas 
Finely chopped white onion and fresh coriander for garnish
Lime wedges to serve
Optional: melted cheese: (Oaxaca cheese, Mozzarella or Monterey Jack)
Optional: extra consommé for dipping

Method:

1. Cut 400–500 g bavette, skirt, or thin chuck steak into bite-sized pieces or thin strips, slicing across the grain. Pat dry with kitchen paper.
2. Heat a pan over medium-high heat and sear the beef until it begins to brown.
3. Add the Spice & Aromatics sachet and toast for around 30 seconds, until fragrant.
4. Pour in the Base Sauce along with 100 ml Freja Classic Beef Bone Broth. Stir well to coat the meat, then simmer for 2–3 minutes.
5. Add the Finishing Sauce and continue to simmer gently for around 15 minutes, until the sauce is rich, glossy, and beautifully coats the beef.
6. Remove the beef from the pan and set aside. Warm the corn tortillas in the same pan for a few seconds on each side, allowing them to soak up the remaining sauce.
7. Spoon the saucy beef onto the tortillas and garnish with onion, coriander, lime, or shredded cheese if using. Serve with a side of consommé for dipping.