Ingredients
Equipment
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 (red chile broth/fat) from the top of the birria. Place the dipped tortilla in a non-stick skillet over medium-high heat.
- 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. Pan-fry longer for more crispiness if desired. Transfer the taco to a baking sheet or platter.
- Repeat the process until all tacos are made. Serve warm with cilantro, red onion, lime wedges, and a side of consomé for dipping.
Notes
This recipe was inspired by authentic birria tacos tasted at a family gathering. It blends tradition with ingredients foraged from urban surroundings, capturing the spirit of homemade comfort food.