Queso Birria Tacos
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.