Description
Crispy Blackstone Birria Tacos made with slow cooked beef, melted cheese, and tortillas dipped in rich birria broth. Served with flavorful consomé for dipping.
Ingredients
Scale
- 2 cups leftover beef birria
- 6 corn or flour tortillas
- 2 cups shredded cheese (Mexican blend preferred)
- 1 cup chopped fresh cilantro
- 1 cup diced onion
- Pickled red onions
- Lime wedges
- Salsa
- Guacamole
- Hot sauce
- Cooking oil
Instructions
- Gather the leftover birria, tortillas, diced onions, chopped cilantro, lime wedges, cheese, cooking oil, and desired toppings.
- Preheat the Blackstone griddle over medium high heat and spread a light drizzle of cooking oil across the surface.
- Dip each tortilla into the birria broth briefly and place it flat onto the hot griddle.
- After about 30 seconds flip the tortilla and add shredded cheese, birria meat, diced onion, and chopped cilantro on one side.
- Sprinkle additional cheese over the filling and fold the tortilla closed with a spatula.
- Press gently and cook each taco for about one to two minutes per side until crispy.
- Serve hot with remaining birria broth for dipping along with lime wedges and toppings.
Notes
- Sear the meat before slow cooking to create a caramelized crust and deeper flavor.
- Sprinkle cheese directly on the griddle before adding the tortilla for a crispy quesabirria crust.
- Add pickled vegetables like jalapenos or carrots for extra tang.
- Warm plates or taco holders in a low oven to keep tacos hot when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg