Ingredients
Scale
- 1 lb Lean ground beef (85/15 or 90/10)
- 8 Small corn tortillas
- 2 cups Shredded Oaxaca or Mozzarella cheese
- 1/4 cup Birria consommé or beef broth (mixed with 1 tbsp tomato paste)
- 2 tbsp Birria seasoning (guajillo chili powder, cumin, oregano, garlic powder)
- 1 small White onion, finely diced
- 1/2 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
- Oil for the griddle
Instructions
- In a medium mixing bowl, combine the ground beef with the birria seasoning. Use your hands to work the spices into the meat until evenly distributed. Do not overmix, as this can make the beef tough. Divide the meat into eight equal-sized balls, roughly the size of a golf ball. Set them aside on a plate while you preheat your cooking surface.
- Heat a large non-stick skillet or flat-top griddle over medium-high heat. Lightly oil the surface. Place a meat ball on the griddle and immediately top it with a corn tortilla. Use a heavy spatula or a burger press to firmly smash the tortilla down, flattening the meat ball into a very thin layer that covers the entire surface of the tortilla. Cook for 2 to 3 minutes until the meat is fully browned and crispy.
- Carefully flip the taco so the tortilla side is now on the griddle and the crispy meat side is facing up. Sprinkle a generous amount of shredded cheese over the meat. Pour a teaspoon of birria consommé or broth around the edges of the taco to create steam. Once the cheese begins to melt, fold the taco in half. Press down with your spatula to ensure the cheese acts as glue, holding the crispy shell together.
- Continue cooking each side of the folded taco for about 30 to 60 seconds until the tortilla is golden brown and extra crunchy. Remove the tacos from the heat. Carefully open them slightly to tuck in some fresh diced onions and chopped cilantro. Serve immediately with a small bowl of warm consommé for dipping and a fresh lime wedge on the side.
- Cook Time: 30 minutes