Ingredients
Scale
- 12 small corn tortillas
- 1.5 lbs pre-cooked shredded birria beef (with extra consommé)
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- 1/2 cup finely chopped white onion
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Non-stick cooking spray or a small amount of oil
- Optional: Sliced radishes and salsa roja for serving
Instructions
- Step 1: Preparation Start by organizing your workspace. Place the shredded birria beef in a bowl and mix in two tablespoons of the consommé to ensure the meat is moist. Finely chop your white onions and cilantro, then set them aside in small bowls. Heat your consommé in a small saucepan over low heat so it is ready for dipping. Preheat a large flat-top griddle or a heavy cast-iron skillet over medium-high heat.
- Step 2: Smashing and Searing Lightly grease the hot griddle. Take a small handful of the birria meat (about 2-3 tablespoons) and place it directly onto the griddle. Immediately place a corn tortilla on top of the meat. Use a heavy spatula or a grill press to smash the tortilla down firmly. This forces the meat to spread out thinly and stick to the tortilla while searing it to a crisp. Let it cook for about 2 minutes until the meat edges look browned and crispy.
- Step 3: Cheese and Fold Carefully flip the taco over so the meat side is now facing up. Sprinkle a generous amount of Oaxaca cheese over the hot meat. Once the cheese begins to melt and the bottom of the tortilla is slightly crispy, fold the taco in half. Press down gently with your spatula to seal the taco. Remove from the heat once the cheese is fully melted and the tortilla is golden brown.
- Step 4: Plating Arrange the hot tacos on a platter. Garnish immediately with the chopped onions and fresh cilantro. Serve each plate with a small bowl of hot consommé for dipping and a few lime wedges. Squeeze the lime over the tacos just before eating to brighten the heavy, savory flavors.
- Cook Time: 30 minutes