Ingredients
Equipment
Method
- Ensure your batch of Birria is heated through. The rendered fat from the beef should be 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). Place the dipped tortilla in a non-stick skillet over medium-high heat. 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.
- Pan-fry the taco for 1-2 minutes per side until crispy and the cheese is melted. Add a spoonful of consomé over the taco as needed. Continue pan-frying until your desired crispiness is reached. Transfer the taco to a baking sheet or platter. Repeat with remaining tortillas and filling.
- Serve the Birria Tacos warm with chopped cilantro, red onion, and lime wedges. Offer a small bowl of consomé for dipping.
Notes
This recipe assumes you have a pre-made batch of Mexican Birria. The key to crispy, flavorful tacos is using the rendered fat from the birria to pan-fry the tortillas.