Ingredients
Equipment
Method
- Ensure your prepared birria is heated through. The rendered fat from the beef should be on the surface; you will use this to coat and pan-fry the tortillas.
- Heat a non-stick skillet over medium-high heat. Dip both sides of a corn tortilla into the consomé (the red chile broth with fat on top). Place the dipped tortilla in the heated skillet.
- Top the tortilla with shredded Oaxacan cheese and allow it to begin melting. Add a few spoonfuls of the birria to one half of the tortilla. Fold the other half over using a spatula to form a taco. Gently press the taco with the spatula until it holds its shape.
- Pan-fry the taco for about 1-2 minutes per side until it is crispy and the cheese is bubbly. Add a spoonful of consomé over the taco as needed while it cooks. Continue frying until your desired crispiness is reached. Transfer the cooked taco to a baking sheet or platter.
- Repeat the process with the remaining tortillas and birria until all tacos are made. Serve the birria tacos warm, garnished with chopped cilantro, red onion, and lime wedges. Offer a small bowl of consomé for dipping.
Notes
The first time I tasted birria tacos was at a local festival. The scent of simmering meat and spices filled the air. That experience inspired me to recreate this dish at home, and perfecting this recipe has become a cherished ritual that brings my family together for enjoyable taco nights.