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Cheesy Crispy Birria Tacos

Prep time: 20 minutes Cook time: 10 minutes Servings: 16 tacos
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings: 16 tacos
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded beef birria
  • 2 cups birria broth consommé
  • 16 corn tortillas
  • 1 pound Oaxaca cheese or Monterey Jack cheese shredded
  • ½ cup diced red onion
  • ¼ cup chopped fresh cilantro
  • 2 limes cut into wedges

Equipment

  • Large skillet or cast-iron griddle
  • Tongs
  • Mixing bowl
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Heat a large skillet or cast-iron griddle over medium-high heat.
  2. Warm the birria broth in a small pot if it has cooled.
  3. Dip a corn tortilla into the consommé so both sides are coated.
  4. Place the tortilla onto the hot skillet.
  5. Add shredded cheese to one half of the tortilla.
  6. Top with shredded birria beef.
  7. Fold the tortilla in half and cook until the cheese melts and the tortilla becomes crispy.
  8. Remove from the skillet and repeat with the remaining tortillas.
  9. Serve topped with diced onion and cilantro with lime wedges and warm consommé for dipping.

Notes

Use thick corn tortillas so they don’t tear after dipping in broth.
Cook tacos on a hot skillet for the best crispy texture.
Birria beef can be prepared several days in advance for easier taco assembly.