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Queso Birria Tacos

Cook Time 15 Minutes

Servings 12 Tacos

  • 1 pound cooked birria, local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese, shredded by hand
  • 12 small corn tortillas
  • 1 large white onion, finely chopped
  • 1 bunch fresh cilantro, finely chopped

Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.

 

Top each round with Oaxaca cheese and cook until melted.

 

Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.
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Queso Birria Tacos

Queso Birria Tacos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, birria, Tacos, Take-out Shortcut
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese shredded by hand
  • 12 small corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.
  • Top each round with Oaxaca cheese and cook until melted.
  • Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.