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- 2 cups shredded beef birria (with consomé)
- 1 tbsp olive oil
- 8 corn tortillas
- 1/2 cup shredded Monterey jack cheese
- 1/4 cup white onion, diced
- 1/4 cup cilantro, chopped
Make sure the beef is finely shredded or chopped. Heat a skillet over medium high heat. Dip the corn tortillas into the broth/consome from cooking the birria. Then place in the hot skillet. Cook on one side for about 30 seconds. Flip over.
Add the chopped meat to the tortilla and fold over. If desired, add a sprinkle of shredded cheese as well to make a quesabirria taco, Make sure to use a good white melting cheese like quesadilla cheese, Oaxaca cheese, or Monterey jack. Cook for 1-2 minutes on each side until the taco is browned and crispy.
Serve with cilantro and diced white onion. Serve the consome (broth) on the side wiht some fresh chopped cilantro for dipping.
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