Lomo Saltado Inspired Quesabirria
Beef strips seasoned with vinegar and soy-alternative (GF), tucked into cheesy tortillas.
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Ingredients
- 1 lb Beef sirloin strips
- 3 tbsp Tamari or Coconut Aminos (GF Soy Alternative)
- 2 tbsp Red wine vinegar
- 1 medium Red onion, sliced into wedges
- 2 large Roma tomatoes, sliced into wedges
- 1 tbsp Aji Amarillo paste
- 2 cups Oaxaca or Mozzarella cheese, shredded
- 8 pieces Corn tortillas
- 1/4 cup Cilantro, chopped
- 2 tbsp Vegetable oil
Instructions
- 1
Marinate the beef strips in a mixture of tamari, red wine vinegar, and aji amarillo paste for at least 20 minutes.
- 2
Heat one tablespoon of oil in a large wok or heavy skillet over high heat until smoking.
- 3
Sear the beef strips in small batches to ensure a deep brown crust, then remove and set aside.
- 4
In the same pan, sauté the red onions for 2 minutes until slightly softened but still crunchy, then add the tomatoes for 1 minute.
- 5
Return the beef and any remaining marinade to the pan, tossing quickly to glaze the ingredients, then remove from heat.
- 6
On a separate flat griddle, dip a tortilla into the pan juices (or light oil) and lay it flat over medium heat.
- 7
Spread a generous layer of cheese on the tortilla, top with the beef and onion mixture, and fold it in half.
- 8
Cook until the tortilla is crispy and the cheese is fully melted, then garnish with fresh cilantro before serving.
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