Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 mix is best for flavor)
- 12 Small Street Taco Flour or Corn Tortillas
- 2 cups Shredded Oaxaca Cheese (or Mozzarella)
- 2 tbsp Birria Seasoning Blend (Guajillo chili powder, ancho powder, garlic, cumin, and cloves)
- 1 cup Prepared Beef Consomm (for dipping)
- 1/2 White Onion, finely diced
- 1/2 cup Fresh Cilantro, chopped
- 2 Limes, cut into wedges
- Vegetable oil for the griddle
Instructions
- Step 1: Preparation Start by dividing your ground beef into 12 equal-sized balls (about 1.5 ounces each). Do not overwork the meat; keep it loose so it smashes easily. In a small bowl, mix your birria seasoning. Finely dice your onions and chop the cilantro. Heat your beef consomm in a small saucepan on low heat so it is piping hot when you are ready to serve.
- Step 2: The Smash Technique Heat a large flat-top griddle or cast-iron skillet over medium-high heat. Lightly oil the surface. Place a meat ball on the griddle and immediately place a tortilla directly on top of the meat. Use a heavy spatula or a meat press to smash the tortilla down firmly. This flattens the meat into a thin layer that sticks to the tortilla. Cook for about 2 to 3 minutes until the meat is fully browned and crispy.
- Step 3: Cheesy Flip and Crisp Carefully flip the tortilla so the meat side is now facing up. Sprinkle a generous amount of Oaxaca cheese over the hot meat. Fold the taco in half. Continue to cook for 1 minute on each side until the tortilla is golden brown and the cheese has completely melted into the meat. The fat from the beef will fry the tortilla, giving it that signature birria crunch.
- Step 4: Plating and Serving Remove the tacos from the heat and open them slightly to tuck in some diced onions and fresh cilantro. Serve three tacos per plate with a small bowl of hot consomm on the side. Garnish with a lime wedge to squeeze over the meat just before the first dip.
- Cook Time: 30 minutes