These popular tacos are made with a shredded meat that has been cooked ahead in Mexican spices and a rich broth. The meat is shredded and the corn tortillas are fried after dipping them in the birria consomme. Cheese and your favorite toppings complete the tacos.
½cupchopped cilantrocan substitute another green or herb if you don’t like cilantro
Instructions
Remove the meat from the consome sauce made ahead of time and shred it with two forks. Heat the oven to 200°F if you are making a large batch that needs to be kept warm.
pot of birria meat and consomme
Heat your cast iron skillet or comal over fairly high heat (medium high on my burners). When hot but not smoking, use the tongs to dip a corn tortilla into the sauce. This will include a lot of fat so you don’t need to add oil to the skillet. And add it to the skillet/comal.
8 corn tortillas
Cover the tortilla with a handful of cheese. Add shredded meat to one half of the cheese-covered tortilla (only “half” of the tortilla). Add pickled onions and cilantro at this point if using)Let it fry for a couple of minutes and then fold the half of the tortilla that only has the cheese over to top the meat and cheese half (making a taco). Fry both sides until the taco is crisp, pressing down with the spatula to help flatten the taco. Let it crisp up a little more if not yet crisp.Remove taco to plate or baking sheet and keep warm. Repeat above steps with remaining tortillas.
2 cups Melting cheese
If not serving right away, keep the tacos warm in a 200° F oven.Serve with a small bowl of the birria consommé to use as a dipping sauce. Complement with some lime wedges and chopped onions if desired.
1/2 - 1 cup pickled onions, 1/2 cup chopped cilantro
Video
Notes
**NOTE: Here are the directions for the birria consumme sauce**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.