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Birria Tacos (Quesotacos)
This birria tacos (a.k.a. birria quesatacos) recipe is made with my favorite birria beef, which is loaded into broth-dipped corn tortillas with cheese, fried until crispy, then dunked in extra birria broth for an extra-flavorful finish.
👥 18 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●slow cooker
- ●pan
- ●skillet
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Cook the birria. Prepare the birria according to recipe instructions, either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker) or on the stovetop. Once the beef has been cooked, shred it into bite-sized pieces, then toss the beef in its broth until it is evenly coated.
2
Dip the tortillas. Heat the oven to 250°F. Heat a large non-stick sauté pan or cast iron skillet over medium high heat. Briefly dip a few corn tortillas (as many will fit in the pan in a single layer) in the top layer* of the birria broth, so that the tortillas are coated with the broth on both sides, then lay the tortillas in a single layer the hot pan.
3
Fill the tortillas. Immediately fill half of each tortilla with a small handful of the shredded cheese and a spoonful of shredded birria beef.
4
Fry the tacos. Once the cheese begins to melt, carefully fold the tortillas over in half. Then continue to fry the tacos for 1 to ⏱️ 2 minutes per side, or until crispy. Once the tacos are ready to go, carefully transfer them to a baking sheet.
5
Repeat. Repeat this process to continue making more tacos, meanwhile storing the baking sheet of prepared tacos in the oven (for up to ⏱️ 20 minutes) to keep them warm and crispy.
6
Serve. Serve the tacos warm, garnished with lots of toppings, along with small individual bowls of the leftover birria broth for dipping.
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