Description
There is a reason that Birria Tacos are one of the most popular tacos around. The spotlight of these tacos is the tender beef birria (or meat stew aka Birria de Res) that gets stuffed inside of corn tortillas along with melty Oaxacan cheese and pan-fried with consomé (chile-infused broth) until nice and crisp. Complete with step-by-step photos for ultimate recipe success. These tacos are truly unique and so craveable!
Ingredients
- 1 batch of Mexican Birria (click for full recipe)
- Corn tortillas
- 2 cups Oaxacan cheese, shredded- (mozzarella cheese as sub!)
- Fresh chopped cilantro, for garnish
- Finely chopped red onion
- Lime wedges, for squeezing
Instructions
- Make sure your batch of Birria is heated through. The fat rendered from the beef should be right on top, we’ll use this to coat and pan-fry the tortillas, making them more pliable.
- Using a non-stick skillet over medium-high heat, dip both sides of a corn tortilla into the top of the red chile broth/consomé, the fat on the top. Transfer the dipped tortilla to the heated skillet. Then top the whole tortilla with some shredded cheese and wait a few seconds for it to begin melting. Add a few spoonfuls of the Birria to one end of the tortilla and carefully fold the other end over using a spatula to create a taco. Then use that same spatula to lightly press the taco down until it holds in place.
- Let the taco pan fry for about 1-2 minutes on each side until crispy and the cheese is bubbly, adding a spoonful of the chile-infused broth (consomé) over the taco as needed. Feel free to pan-fry for longer until the desired crispiness is achieved. Then transfer the taco to a baking sheet or platter. Repeat this process until all of your desired amounts of Birria Tacos are made.
- Serve these Birria Tacos warm with a garnish of chopped cilantro, red onion, and lime wedges for squeezing- alongside a little bowl of the consomé broth for dipping, chef’s kiss. Enjoy!
Notes
- Please read the blog post in its entirety for more tips + tricks.