Ingredients
Equipment
Method
- Heat your prepared Birria until warm. 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 and allow it to begin melting. Add a few spoonfuls of the Birria to one half of the tortilla. Fold the other half over to create a taco shape using a spatula. Gently press the taco to help it hold 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 while it cooks. Continue frying until you reach your desired crispiness. Transfer the cooked taco to a baking sheet or platter.
- Repeat the process until all tacos are made. Serve the Birria Tacos warm with chopped cilantro, red onion, and lime wedges. Offer a small bowl of consomé for dipping.
Notes
Making these Birria Tacos brings back cherished family memories. The aroma and flavor remind me of shared meals and joy. Each time I prepare "My Fave Birria Tacos," it feels like sharing that same happiness and nostalgia with others.