Ingredients
Equipment
Method
- Make sure your batch of Birria is heated through. The fat rendered from the beef should be on top; you will use this to coat and pan-fry the tortillas.
- Use a non-stick skillet over medium-high heat. Dip both sides of a corn tortilla into the top layer of the red chile broth/consomé, including the fat. Transfer the dipped tortilla to the heated skillet.
- Top the tortilla with shredded cheese and wait a few seconds for it to start melting. Add a few spoonfuls of the Birria to one end of the tortilla and fold the other end over using a spatula to create a taco shape. Lightly press the taco down with the spatula until it holds its shape.
- Pan-fry the taco for about 1 to 2 minutes on each side until it is crispy and the cheese is bubbly. Add a spoonful of the consomé over the taco as needed. Pan-fry longer if you want more crispiness. Transfer the finished taco to a baking sheet or platter.
- Repeat this process until you have made the desired number of Birria Tacos.
- Serve the Birria Tacos warm. Garnish with chopped cilantro, red onion, and lime wedges. Serve with a small bowl of the consomé broth for dipping.
Notes
The first time I ate birria tacos was at a family gathering filled with laughter and spice aromas. I loved the tender, slow-cooked meat in the warm tortillas. After I found out I had gluten sensitivity, I worked to create a gluten-free version that kept the flavor. Serving my version to family and friends brought back those memories and allowed everyone to enjoy the tradition.