Birria Tacos with Consommé

Close up of crispy edges on the birria tacos garnished with cilantro.

5 from 6 votes

These beef birria tacos are loaded with fall-apart tender, super flavorful birria meat and Oaxaca cheese then pan fried until crispy and gooey. The savory consommé is used for dipping to create the ultimate bite.

Course Dinner, Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 5

Cook Time 40

Total Time 45

Servings tacos

Calories 422kcal

Author Kim Peterson

Equipment

12-inch cast iron skillet

Ingredients

1 batch Beef Birria , shredded
20 corn tortillas
16 ounces Oaxaca cheese (or other good melting cheese like mozzarella)
1 cup white onion , finely chopped
½ cup green onions , thinly sliced
½ cup fresh cilantro , chopped and extra for garnish
4 limes , cut into wedges

Instructions

Make the Birria Recipe: All the details you need to make the best birria are given in this dedicated post.
Preheat oven to 250 degrees F.
Heat a large cast iron skillet or non-stick skillet over medium heat.
Place reserved grease (see Notes below) from birria in a medium bowl.
Working in batches, dip one side of 2-3 tortillas in the grease and place in skillet in a single layer.
Spread about a ¼ cup of cheese all over tortillas with some cheese hanging over to get crispy edges. Then place about ¼ cup of the shredded meat onto one side of the tortilla along with a bit of onion, green onion and cilantro. Fold the other side of the tortilla over.
Cook the tacos until crispy and the cheese is fully melted, about 3 minutes per side.
Transfer cooked tacos to a baking sheet to keep warm in preheated oven.
Serve tacos with a small bowl of the birria consommé as a dipping sauce on the side along with lime wedges and extra cilantro. Enjoy!

Notes

Tips for Birria Tacos

If you’re not making the tacos the same day as the birria, the skimmed off fat from the birria stew can be stored in the fridge up to 3 months. When ready to use simply reheat in a microwave safe dish or in a small saucepan over low heat on the stove.
Use a good quality brand of tortillas that won’t fall apart when frying the tacos.
Reserve extra birria sauce to dip tortillas in case you use all the birria stew grease.
To make the tacos ahead, keep them warm on a baking sheet in a low oven of 250 degrees F.

Nutrition