These incredible Beef Birria Tacos are unlike anything you've tried before. Eat them the classic way with Oaxaca cheese, cilantro, diced onions and a squeeze of lime or jazz it up with other favorite toppings. It's easy to make these famous street tacos in your own kitchen.
18soft corn tortillaswhite or yellow, I used street taco size, but you can also do larger.
1smallwhite onionor red or sweet onion, finely diced
3limescut into wedges
small bowls of birria consomméfor dipping
ADDITIONAL OPTIONAL TOPPINGS:
Heat a large skillet or griddle over medium high heat.
Dip both sides of the corn tortillas into the birria consommé to lightly coat the tortillas and transfer the coated tortillas to the hot skillet. Let them cook for 1-2 minutes until they start to crisp.
Flip the tortillas over and spread with a generous layer of grated cheese. Let the tacos cook for 1-2 minutes or until the cheese begins to melt.
Top with a generous spoonful of beef birria on one half of the tortilla. Add diced onion, a squeeze of lime juice and a sprinkle of cilantro.
Fold the taco over and gently press with a spatula until the cheese starts to melt and ooze. Transfer the tacos to a serving plate and serve with more lime and extra cilantro and onions. Serve with a small bowl or ramekin of extra beef birria consommé for dipping.