Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 2 cups birria sauce or consommé (store-bought or quick-made)
- 8–10 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 1/2 white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons vegetable oil (if sauce lacks fat)
- 1 lime, cut into wedges
- Optional: sliced jalapeños or hot sauce
Instructions
- Place your shredded chicken in a medium bowl and pour half a cup of the birria sauce over it. Toss the chicken thoroughly until every strand is coated in the flavorful liquid. Pour the remaining birria sauce into a small saucepan and heat it over medium-low heat. This will serve as your dipping consommé. Keep it warm while you prepare the tacos.
- Heat a large non-stick skillet or griddle over medium heat. Take a corn tortilla and dip it completely into the warm birria sauce in the saucepan, ensuring both sides are coated. Place the dipped tortilla onto the hot skillet. Immediately sprinkle a generous amount of cheese over the entire surface of the tortilla. Add a spoonful of the shredded chicken to one half of the tortilla.
- Once the cheese begins to melt and the bottom of the tortilla starts to turn golden and crispy, fold the tortilla in half over the chicken. Press down firmly with a spatula to seal it. Cook for about 2 minutes per side until the exterior is deeply browned and very crunchy. Repeat this process for all tacos, working in batches if necessary.
- Transfer the crispy tacos to a serving plate. Garnish the tops with diced white onions and fresh cilantro. Pour the warm consommé into small individual dipping bowls and top with a little more onion and cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos before dipping.
- Cook Time: 20 minutes