Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 works best for flavor)
- 12 Small Corn Tortillas
- 2 cups Shredded Oaxaca or Monterey Jack Cheese
- 1 cup Prepared Birria Consommé (store-bought or leftover)
- 2 tbsp Guajillo Chili Paste
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Cloves (ground)
- 1 white onion, finely diced
- 1 bunch fresh cilantro, chopped
- 2 Limes, cut into wedges
- Vegetable oil for the griddle
Instructions
- In a large mixing bowl, combine the ground beef with the guajillo chili paste, cumin, smoked paprika, and ground cloves. Use your hands to mix thoroughly so every bit of meat is infused with the warm, smoky spices. Divide the meat into 12 equal-sized balls, roughly the size of a golf ball.
- Heat a large flat-top griddle or cast-iron skillet over medium-high heat. Lightly brush the surface with oil. Place a meat ball on the griddle and immediately top it with a corn tortilla. Using a heavy spatula or a burger press, smash the tortilla down firmly so the meat flattens into a thin layer that covers the entire back of the tortilla.
- Cook the “smashed” side for about 3 to 4 minutes until the meat is fully browned and has formed a crust. Carefully flip the taco so the tortilla side is now on the griddle. The rendered fat from the beef will help fry the tortilla until it is perfectly crispy.
- Sprinkle a generous amount of shredded cheese over the meat side. Drizzle a tablespoon of birria consommé directly onto the cheese to add moisture and flavor. Fold the taco in half and press down. Cook for another 60 seconds on each side until the cheese is bubbling and the tortilla is stained deep red from the broth.
- Remove the tacos from the heat and arrange them on a platter. Open them slightly to stuff in fresh diced onions and chopped cilantro. Serve immediately with a side bowl of hot birria consommé for dipping and plenty of lime wedges for squeezing.
- Cook Time: 40 minutes