Warm the tortillas, then dip them in the stew. Assemble your tacos, add optional toppings, and fry them in a non-stick skillet over medium heat.
- Use a cast iron or non-stick skillet. If you use a cast iron skillet, warm it with oil; otherwise, the tortilla will stick.
- It’s important to have an adequately heated skillet before adding your tortillas to ensure they come out crispy. The tortillas will only crisp up if the skillet is hot enough. However, if the skillet is too hot, the tortillas may burn before the cheese is melted. Use medium heat to cook the tortillas, then cover the skillet with a lid immediately after adding the cheese.
- Before pan-frying the tortillas, prepare your ingredients so you can bite into the birria tacos while they’re hot and oozing with cheese.
- Warm up your tortillas so they can be folded without breaking – wrap them in damp paper towels and microwave them for 30 seconds.
- To make extra crispy tacos, dip the tortillas in the top layer of the consommé, where the fat is.
- To make the best birria tacos, use a good beef shank. Alternatively, you can use veal, lamb, pork or chicken.
- Don’t skimp on the toppings. The bright freshness of coriander and lime enhances birria tacos. Onions are also an excellent addition to enrich the beef’s flavour.
How to serve your beef birria tacos
Birria tacos are so tasty that you could eat dozens on their own. But if you want to serve them with a side, here are some suggestions:
Coriander lime rice
Oaxaca cheese – also known as quesillo – is traditionally used in this dish, but you can also use other melting cheeses, such as mozzarella, Chihuahua, asadero, or Monterrey Jack cheese.
Give your tacos an additional kick and serve them with sliced or chopped jalapenos or hot sauce.
Mix in some sour cream to add an extra touch of flavour and a delightful contrast. Its vibrant and velvety texture complements the crunchy and cheesy richness for an irresistible combination.
For colourful, punchy freshness, combine tomatoes with onions and coriander to make pico de gallo.
Top the tacos with black bean corn salsa, avocado corn salsa, pineapple salsa, or mango salsa.
Birria tacos can be kept in the refrigerator in an airtight container for up to 3 days. If you have yet to make all the meat into tacos, freeze the leftover meat in an airtight container for up to 3 months.