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Birria De Res Tacos
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Prep
10 minutes
Cook
8 minutes
Total
18 min
Serves
1 plate (2 tacos) with a bowl of consommé
Crispy, cheesy, and rich, birria tacos dipped in consommé before hitting the grill. The tortilla soaks up the broth, the cheese melts, and you get a taco that crackles when you bite it.
Ingredients
- 4 oz (115 g) birria de res (see recipe)
- 2 oz (55 g) Monterey Jack, shredded
- 2 oz (60 ml) consommé, for dipping
- 1 oz (30 g) red onion and cilantro, chopped and mixed
- 1 oz (30 g) queso panela
- 2 corn tortillas
- 1 cilantro sprig, for garnish
- Maldon salt, for garnish
- extra consommé for serving bowl
Instructions
- 1Warm the consommé in a shallow bowl or pan.
- 2Dip each corn tortilla in the hot consommé briefly, 2–3 seconds, then place on a hot grill or comal.
- 3Add equal portions of shredded Monterey Jack and birria de res to one half of each tortilla.
- 4Fold the tortillas in half over the filling.
- 5Cook until crispy and charred on both sides, about 2–3 minutes per side.
- 6Plate with queso panela crumbled on top and a cilantro sprig.
- 7Serve alongside a bowl of consommé garnished with the red onion-cilantro mix.
- 8Finish with Maldon salt.
Cook's Note
The consommé dip is what makes the outside crispy, the fat from the broth fries the tortilla on the grill. Dip fast, just 2–3 seconds. If the tortilla absorbs too much liquid it won't crisp.
Best Served With
The consommé bowl is part of the plate. A cold Mexican lager alongside.
Why This Recipe Works
Dipping the tortilla in the consommé coats it in fat from the birria broth. That fat renders on the hot grill and creates a crackly exterior. The cheese melts and seals the filling inside so nothing escapes. Serving with extra consommé on the side means every bite can be dipped.
Make It Yours
- Add a drizzle of salsa verde inside before folding for freshness
- Use Oaxacan cheese instead of Monterey Jack for more stretch
- Add sliced avocado inside for richness
- Serve with habanero salsa instead of the cilantro-onion mix for heat
Leftover Strategy
Store birria separate from tortillas and build to order. The consommé reheats well the next day, it's even better after sitting overnight.
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Pairing
A cold Mexican lager or a Michelada made with the consommé broth itself. The Michelada version is the best pairing for this dish.
