Ingredients
Scale
- 2 cups pre-cooked shredded birria beef (with consomm )
- 4 small corn or flour tortillas
- 1.5 cups shredded Oaxaca or Monterey Jack cheese
- 1 cup cooked cilantro lime rice
- 1/2 cup black beans, drained and rinsed
- 1/4 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 2 tablespoons vegetable oil or beef tallow
- 1 lime, cut into wedges
- Radishes, thinly sliced (optional garnish)
Instructions
- Step 1: Prep the Base and Consomm Start by warming your pre-cooked birria beef in a small saucepan. Separate about half a cup of the birria liquid (consomm ) into a small dipping bowl. Keep the beef moist with the remaining liquid. Prepare your serving bowls by adding a base of cilantro lime rice and black beans. Keep these warm while you prepare the “smash” elements.
- Step 2: The Smash Technique Heat a large flat griddle or non-stick skillet over medium-high heat with a drizzle of oil. Dip a tortilla lightly into the top of the birria liquid to coat one side. Place the tortilla on the hot skillet. Immediately top with a handful of shredded cheese and a generous portion of the shredded beef. Place another tortilla on top or simply fold it, then use a heavy spatula or a grill press to “smash” the taco down firmly. Cook for 2-3 minutes per side until the cheese is oozing and the exterior is crispy and golden brown.
- Step 3: Plating and Assembly Once your smashed tacos are crispy, remove them from the heat and slice them into thick, bite-sized strips or triangles. Place the smashed taco pieces on top of your prepared rice and bean bowls. Garnish heavily with diced onions, fresh cilantro, and radish slices. Place the sliced avocado on the side and serve with the warm bowl of consomm for drizzling or dipping. Squeeze fresh lime juice over everything right before eating.
- Cook Time: 35 minutes