Birria Tacos Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Servings
10 tacos
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Calories
296 kcal
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Course
Main Course
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Cuisine
Mexican
Birria Tacos Recipe
Description
Birria Tacos are prepared by dipping corn tortillas into a flavorful birria consomé broth that contains a layer of rendered fat on top, which is essential for frying and crisping the tortillas. Two dipped tortillas are layered with shredded Oaxaca cheese and tender birria meat before folding and cooking in a hot skillet. The cheese melts and binds the filling, while the tortillas achieve a lightly crisp, golden exterior.
The tacos are served with small bowls of the consomé, enhanced with diced onions, chopped cilantro, and fresh lemon juice, providing a tangy and fresh contrast to the rich meat and cheese. This method creates a balance among textures and flavors, making each bite succulent and satisfying.
Preparation involves slow-simmering the consomé to develop deep taste, dry-roasting chiles for smoky notes, and careful handling of tortillas to avoid tearing (stacking two tortillas can help). Leftover beef stores well separately in its liquid for reheating, and the finished tacos are best eaten shortly after assembling to preserve crispness.
Additional servings can be kept warm covered at low oven temperatures for a short time, making the recipe suitable for gatherings where tacos can be prepared on demand.
Ingredients
- ¼ recipe of birria consomé
- 20 corn tortillas
- 2 cups Oaxaca cheese shredded
- 1 yellow onion peeled and small diced
- ½ cup cilantro chopped, fresh
- lemon juice of 2
Instructions
- Prepare the birria consomé but do not add the chopped meat back to the strained liquid in the pot.
- Making 1 taco at a time, lightly dip two corn tortillas into the top part of the consomé liquid and place on top of each other in a cast-iron skillet over medium to medium-high heat.
- Immediately, evenly sprinkle some of the cheese on top of the corn tortilla, followed by evenly adding some of the chopped meat to the one-half side of the taco on top of the cheese.
- At this point, you can also add diced onions and cilantro, but that part is optional.
- Cook for a minute or two and then fold the taco over to help form it. Cook for about one more minute.
- Repeat the process until all of the meat has been used.
- Serve each taco with a small bowl of the consomé liquid that has been garnished with lemon juice, diced onions, and cilantro.
Notes
- Ensure a sufficient layer of fat on the consomé to properly crisp the tortillas when dipped; if lacking, add oil or butter.
- Simmer the consomé for about three hours to deepen flavor before using.
- Dry-roasting chiles intensifies the smoky flavor essential to the sauce.
- Use corn tortillas for better durability when dipping and frying; double tortillas help prevent tearing.
- The tacos should be served immediately but can be kept warm covered in a low oven for up to 30 minutes.
- Store leftover meat separately in its consomé liquid for up to six days refrigerated or freeze for up to six months.
- Reheat the beef gently in its liquid over low heat or in the microwave until hot before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10tacos
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 466mg | 19% |
| Potassium | 153mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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