Crispy Birria Tacos
A rich, savory, and slightly spicy dish originating from Jalisco, Mexico, birria tacos are made with slow-cooked beef, tortillas dipped in flavorful broth, and fried until crispy, often served with a side of consommé for dipping.
Ingredients
- 12 count corn tortillas
- 2 cups shredded birria beef pre-made
- 1 cup birria consommé warmed
- 1.5 cups Monterey Jack or Oaxaca cheese shredded
- 0.25 cup white onion finely diced
- 0.25 cup fresh cilantro chopped
- 2 tbsp vegetable oil or as needed
- 4 count lime wedges for serving
Instructions
- Prepare your toppings: finely dice the white onion and chop the fresh cilantro. Shred the cheese if not pre-shredded. Warm the birria consommé in a shallow bowl or wide-mouthed dish.
- Heat a large cast iron skillet or non-stick pan over medium heat. Add about 1-2 tablespoons of vegetable oil, enough to lightly coat the bottom.
- Dip one corn tortilla entirely into the warm birria consommé, ensuring both sides are coated. Be quick to prevent it from becoming too soggy.
- Carefully place the dipped tortilla into the hot skillet. Immediately add a small amount of shredded cheese to one half of the tortilla, followed by a spoonful of shredded birria beef.
- Allow the tortilla to cook for about 1-2 minutes until the bottom is slightly crispy and the cheese begins to melt. Then, fold the empty half of the tortilla over the filling to create a taco shape.
- Press down gently with a spatula and cook for another 1-2 minutes per side, or until both sides are golden brown and crispy and the cheese is fully melted. Repeat with the remaining tortillas, adding more oil to the pan as needed.
- Serve the crispy birria tacos hot, garnished with fresh diced white onion, chopped cilantro, and a squeeze of lime juice. Don't forget to serve with a small bowl of the warm birria consommé for dipping!
Notes
For best results, use a non-stick or well-seasoned cast iron skillet. Don't overcrowd the pan. Oaxaca cheese melts beautifully, but Monterey Jack or even a Mexican blend will work. Serve immediately with extra hot consommé for dipping. You can make birria ahead of time using a slow cooker for maximum convenience.