Description
A comforting recipe for birria tacos featuring a blend of Oaxaca and Monterey Jack cheese, perfect for sharing with family.
Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded birria beef
- 1 cup birria consommé
- 1 cup shredded Oaxaca cheese
- 1 cup shredded Monterey Jack cheese
- Oil for frying
- Chopped onion
- Cilantro
- Lime wedges
- Sliced jalapeños
Instructions
- Heat shredded birria in a skillet with a splash of consommé until warmed through and juicy.
- Warm tortillas on a skillet until pliable, heating each side for about 15 to 30 seconds.
- Lightly dip each tortilla into the top layer of consommé to coat, shaking off excess.
- Place tortilla in a hot skillet and add a small handful of Oaxaca and Monterey Jack cheese to one side.
- Spoon warm birria over the cheese, leaving a little room at the fold for easy closing.
- Fold the tortilla over and fry until golden and crispy, flipping once (about 1.5 to 3 minutes per side).
- Serve hot with extra consommé for dipping, lime wedges, onion, cilantro, and jalapeños.
Notes
For best texture, use fresh corn tortillas and shred the cheese yourself. Leftovers can be stored separately in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg