Ingredients
Scale
- 1 lb Ground Beef (80/20 preferred for better fat content)
- 1 cup Birria Sauce or Red Enchilada Sauce mixed with 1 tsp chipotle paste
- 1/2 cup Beef Broth
- 12 small Corn Tortillas
- 2 cups Oaxaca Cheese or Monterey Jack, shredded
- 1/2 medium White Onion, finely diced
- 1/2 cup Fresh Cilantro, chopped
- 2 tbsp Vegetable Oil (if needed)
- 1 tsp Cumin
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- Lime wedges for serving
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until it is completely browned, breaking it into small crumbles with a spatula as it cooks. Drain any excessive grease, but leave about a tablespoon in the pan for flavor. Season the beef with salt, pepper, cumin, and garlic powder.
- Pour the birria sauce and beef broth into the skillet with the cooked beef. Stir well to combine and let it simmer for about 5 to 7 minutes on low heat. This allows the meat to absorb the spices and the sauce to thicken slightly. Once the mixture is saucy but not watery, remove from heat and set aside a small bowl of the liquid (consommé) for dipping later.
- Heat a separate clean griddle or non-stick skillet over medium heat. Lightly dip a corn tortilla into the top of the beef mixture to coat it in the flavorful red oil and sauce. Place the dipped tortilla onto the hot griddle. Repeat this for as many tacos as will fit in your pan.
- Immediately sprinkle a generous amount of shredded cheese onto the tortilla. Add a spoonful of the birria beef mixture on one half. Once the cheese begins to melt and the bottom of the tortilla is crispy, fold the tortilla in half over the beef. Cook for another 1-2 minutes per side until the taco is golden brown and crunchy. Serve hot with a side of the reserved consommé, diced onions, cilantro, and lime.
- Cook Time: 20 minutes