Ingredients
Equipment
Method
- Heat your prepared Birria until warm. Ensure the rendered fat from the beef is on top; you will use this to coat and pan-fry the tortillas.
- Dip both sides of a corn tortilla into the consomé (the red chile broth with fat on top) using a non-stick skillet over medium-high heat. Place the dipped tortilla in the heated skillet. Top the tortilla with shredded cheese, then add a few spoonfuls of Birria to one end. Fold the other end over to create a taco shape. Press gently with a spatula until it holds.
- Pan-fry the taco for 1-2 minutes per side until crispy and the cheese is melted. Add spoonfuls of consomé over the taco as needed. Continue frying until you reach your desired crispiness. Transfer the taco to a baking sheet or platter. Repeat with remaining ingredients.
- Serve the Birria Tacos warm. Garnish with chopped cilantro, red onion, and lime wedges. Serve with a small bowl of consomé for dipping.
Notes
This recipe was inspired by a trip to Mexico and perfected through many kitchen trials. It aims to bring the authentic flavors of birria tacos into your home, perfect for sharing with loved ones.