Crispy Birria Tacos with Oaxacan Cheese and Cilantro Recipe
These authentic Birria Tacos are crispy, cheesy, and packed with flavorful Mexican Birria beef. The tortillas are dipped in the rich, spicy birria broth fat before being pan-fried with melted Oaxacan cheese inside, creating a melty, savory taco that's perfect for dipping into the accompanying consomé. Garnished with fresh cilantro, chopped red onion, and lime wedges, these tacos bring a delicious combination of textures and flavors ideal for a satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Birria
- 1 batch of Mexican Birria (see full recipe)
Tacos
- Corn tortillas
- 2 cups Oaxacan cheese, shredded (substitute mozzarella cheese if unavailable)
- Fresh chopped cilantro, for garnish
- Finely chopped red onion, for garnish
- Lime wedges, for squeezing
Instructions
- Heat the Birria: Make sure your batch of Birria is heated through thoroughly. The beef fat should have rendered and floated to the top of the broth, which will be used to coat and pan-fry the tortillas, adding flavor and pliability.
- Prepare the tortillas: Using a non-stick skillet over medium-high heat, dip both sides of a corn tortilla into the top layer of red chile broth/consomé where the fat has settled. Transfer the dipped tortilla immediately to the heated skillet to begin frying.
- Add cheese and meat: Place a handful of shredded Oaxacan cheese on top of the tortilla as it fries, allowing it to begin melting. Spoon a few servings of Birria meat onto one end of the tortilla, then carefully fold the other half over the filling using a spatula to form a taco. Press gently with the spatula to seal and hold the shape.
- Pan-fry the tacos: Continue to pan-fry the folded taco for 1-2 minutes on each side until the tortilla is crispy and the cheese inside is bubbly and melted. Spoon additional spoonfuls of the chile-infused broth over the taco as needed for moisture and flavor. Cook longer if you prefer increased crispiness.
- Repeat and serve: Transfer the cooked Birria Tacos to a baking sheet or platter. Repeat the dipping, filling, folding, and frying process with remaining tortillas and Birria until desired quantity is made. Serve warm garnished with fresh cilantro, chopped red onion, and lime wedges. Offer a small bowl of the consomé broth for dipping. Enjoy your flavorful Birria Tacos!
Notes
- Oaxacan cheese is preferred for its melting quality, but mozzarella can work as a substitute.
- The rich fat from the Birria broth is key to giving the tortillas pliability and flavor, so be sure to use the top layer of broth fat for dipping.
- Adjust pan-frying time to achieve your preferred level of crispiness on the tacos.
- Serving the Birria Tacos with the consomé broth for dipping enhances the taste and authenticity of the dish.
- If you don’t have pre-made Birria, plan ahead as making Birria can take several hours.
