1 batch
Beef Birria, (keep the broth and beef separate)
16 to 20 6-inch
corn tortillas
2 tablespoons
vegetable oil
4 cups
shredded Oaxaca or mozzarella cheese
1 cup
chopped white onion, (from 1 onion)
½ cup
chopped cilantro
Ingredients
1 batch
Beef Birria, (keep the broth and beef separate)
16 to 20 6-inch
corn tortillas
2 tablespoons
vegetable oil
4 cups
shredded Oaxaca or mozzarella cheese
1 cup
chopped white onion, (from 1 onion)
½ cup
chopped cilantro
Method
Wrap the tortillas in a damp paper towel and microwave on high for 30 seconds. Alternatively, using metal tongs, toast each tortilla over the flames of a gas stove.
Heat 1 teaspoon of the oil in a large skillet over medium heat. Working one at a time, dip both sides of the tortilla in the birria broth and add to the skillet, sprinkle with 3 tablespoons of the cheese, allowing a little to spill over onto the pan. Top one side of the tortilla with the shredded meat (about ¼ cup), onion, and cilantro. Fold the tortilla over the filling and cook for 2 to 3 minutes per side, or until the tortilla is crispy and cheese is melted. Repeat with remaining tortillas. Transfer each taco to a plate and cover with a kitchen towel or foil to keep warm. Alternatively you can add them to a sheet pan and place them in a 200°F oven until ready to serve.
