Birria Tacos
Crispy corn tortillas stuffed with melty Oaxacan cheese and tender, slow-braised beef birria, pan-fried in flavorful consomé until golden. Served with a warm dipping broth, these tacos are bold, cheesy, and completely craveable.
Ingredients
- 1 batch of Mexican Birria full recipe required
- Corn tortillas
- 2 cups Oaxacan cheese shredded (mozzarella cheese as a substitute)
- Fresh chopped cilantro for garnish
- Finely chopped red onion
- Lime wedges for squeezing
Instructions
- Heat your batch of birria thoroughly. The rendered fat will rise to the top of the broth — this will be used to coat the tortillas before frying.
- Heat a non-stick skillet over medium-high heat. Dip both sides of a corn tortilla into the fatty top layer of the consomé, then place it in the skillet. Sprinkle cheese over the tortilla and let it begin melting. Add a spoonful of birria to one half, then fold the tortilla over with a spatula to form a taco. Press gently to seal.
- Pan-fry for 1-2 minutes per side until crispy and golden, adding extra consomé over the taco as needed for flavor. Fry longer for extra crunch. Transfer to a platter and repeat with remaining tortillas.
- Garnish with cilantro, red onion, and lime wedges. Serve warm with a small bowl of consomé on the side for dipping.
Notes
Scoop from the top of the birria pot to get the fat needed for frying, rather than stirring the broth together. Keep finished tacos warm in a low oven if making a large batch.
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