Ingredients
Scale
- 1 lb Lean ground beef (80/20 blend is best for flavor)
- 8 Small flour or corn tortillas
- 2 cups Shredded Oaxaca or Monterey Jack cheese
- 1 cup Prepared Birria consommé (store-bought or homemade)
- 1 Small white onion, finely diced
- 1/2 cup Fresh cilantro, chopped
- 2 tbsp Avocado oil or high-smoke point oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- Divide your ground beef into eight equal portions, roughly 2 ounces each. Roll them gently into balls, but do not overwork the meat. Season the outside of the beef balls generously with salt, pepper, garlic powder, and smoked paprika. While the meat rests, finely dice your onions and chop the cilantro. Heat your Birria consommé in a small saucepan over low heat so it is piping hot when you are ready to serve.
- Heat a large cast-iron skillet or flat-top griddle over medium-high heat. Add a tiny bit of oil. Place two or three beef balls onto the hot surface, leaving plenty of space between them. Immediately place a tortilla directly on top of each beef ball. Using a heavy burger press or a sturdy spatula, press down firmly on the tortilla until the beef underneath is smashed thin and flat against the pan. Hold the pressure for about 10 seconds to ensure a good sear.
- Cook for about 2 minutes until the edges of the beef look browned and crispy. Use a large spatula to flip the entire taco so the beef side is now facing up and the tortilla is against the hot pan. Immediately sprinkle a generous amount of cheese over the beef. Cover the pan with a lid for 30 seconds to allow the cheese to melt and the tortilla to get slightly crispy.
- Once the cheese is gooey and the tortilla is golden, fold the taco in half. Remove it from the heat and repeat the process with the remaining beef and tortillas. Open the tacos slightly to tuck in some diced onions and cilantro before serving. Pour the hot consommé into small ramekins for dipping.
- Cook Time: 25 minutes