My Fave Birria Tacos

Birria Tacos are popular for their tender beef birria (meat stew) stuffed inside corn tortillas with melty Oaxacan cheese and pan-fried with consomé until crisp. This recipe includes step-by-step photos.

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Prep Time 10

Cook Time 20

Consomé Heating 10

Total Time 40

Servings: 6 tacos

Course: Dinner, Lunch

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Tacos

1 batch Mexican Birria click for full recipe
6 large Corn tortillas
2 cups Oaxacan cheese shredded (mozzarella cheese as sub!)

For Garnish

1/4 cup Fresh chopped cilantro
1/4 cup Finely chopped red onion
1 lime Lime wedges for squeezing

Equipment

Non-stick skillet
Spatula
Baking sheet

Method

Heat your batch of Birria 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) in a non-stick skillet over medium-high heat. Place the dipped tortilla in the skillet.
Top the tortilla with shredded cheese and wait a few seconds for it to melt. Add a few spoonfuls of Birria to one end of the tortilla. Fold the other end over with a spatula to create a taco. Press the taco down lightly with the spatula until it holds its shape.
Pan-fry the taco for 1-2 minutes per side until crispy and the cheese is bubbly. Add a spoonful of consomé over the taco as needed. Continue pan-frying until you reach your desired crispiness. Transfer the taco to a baking sheet or platter.
Repeat the process for the remaining tacos. Serve warm with chopped cilantro, red onion, and lime wedges. Serve with a small bowl of consomé for dipping.

Notes

These Birria Tacos are best served immediately after cooking for maximum crispiness and flavor.

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