Quesabirria birria tacos

Quesabirria (Birria Tacos)

Yield: 12 tacos

Ingredients:

  • 1 batch prepared Birria de Res
  • 12 corn tortillas
  • Crumbled/Grated/Shredded Cheese (Queso Fresco, Oaxaca, Cotija, Mexican Blend)

Garnish ideas:

  • Cilantro
  • Lime slices
  • Fine Diced White Onion
  • Salsa
  • Thinly sliced Jalapeno/Serrano peppers
  • More Cheese (doesn’t have to be the same as inside)

Directions:

  • Dip a corn tortilla in the liquid fat on top of the prepared birria consommé and into the soup underneath.
    • If there isn’t enough liquid fat on top of the consummé, then use warmed rendered beef tallow or vegetable oil in a pinch.
  • Place a small pile of prepared birria and a little cheese on one side of the corn tortilla.
  • Fold the corn tortilla in half over the meat and cheese filling.
  • Place the corn tortilla on a preheated griddle and cook for 30-45 seconds.
  • Flip it over with a spatula and cook the other side for another 30-45 seconds.
  • Remove the taco to a platter and continue to cook the remaining tacos.
    • Cook as many tacos at one time as you can fit on your griddle without crowding.

Notes:

  • Serve the garnished tacos with individual dipping bowls of the birria consommé.