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Simple Recipes for Every Day

Birria Tacos

A plate of birria tacos filled with beef, onion, cilantro and cheese served alongside a bowl of consommé sauce for dipping
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  45 min

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

  1. 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. 
  2. 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. 
  3. Serve tacos with a bowl of broth for dipping.