When you make a giant amount of Slow Cooker Mexican Birria, you’re bound to have leftovers. This Mexican Birria Tacos recipe is a great way to use up what you have left 🙂
I feel like these are a mix between a quesadilla and a taco, but they are a very traditional way to make birria tacos.
Some call them quesatacos, which makes perfect sense to me.
How to make Mexican Birria Tacos
For the tortillas, you can use flour or corn, but I highly recommend using a 6 inch tortilla.
You could go smaller, like a 4 inch street taco size, but if you go bigger they are difficult to make and very messy.
So you have some leftover birria, which is a Mexican stew with a very flavorful broth.
First step is removing some of the broth right off the top by pressing down slightly with a spoon.
This works best if the birria is warm.
Put the broth into a shallow dish for dipping the tortillas.
Set a skillet over medium heat with just enough vegetable oil to coat the bottom.
Then dip each soft tortilla into the broth, both sides, and lay flat in the skillet.
After 30 seconds flip the tortilla and add some meat and cheese on one side.
Use a spatula to fold the empty side over the filled side and press slightly so it stays closed.
Cook these 1 to 2 minutes per side, depending on how crispy you like them.
You can easily make 2 or 3 tacos at a time.
Notice the gorgeous color on those tortillas from the birria broth…so pretty!
Serve the Mexican Birria Tacos with any toppings you choose.
I went with more of the birria broth for dipping and fresh cilantro, a lime to squeeze over top, and Sweet Pickled Red Onions!
Here is the recipe for Slow Cooker Mexican Birria!
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Mexican Birria Tacos
Mexican Birria Tacos are a great way to use leftover birria, these are dipped in the birria broth and pan fried until slightly crisp!
- 2 to 3 cups leftover Mexican birria (recipe for birria in post above)
- vegetable oil
- 8 6 inch soft tortillas (corn or flour)
- 2 cups shredded cheese of choice
- Optional toppings: sweet pickled red onions, cilantro, lime wedges
Remove some of the broth liquid from the birria meat with a spoon and put in a shallow dish (this works best if the meat is warm).
Set a skillet over medium heat and add just enough oil to coat the bottom.
Dip a tortilla in the birria broth and lay flat in the skillet, flip after 30 seconds and fill one side of the tortilla with some of the birria meat and some cheese. Use a spatula to fold the empty side over the filled side and press slightly so it stays closed. Cook 1 to 2 minutes per side depending on how crispy you want them. Repeat with remaining tacos (usually I make 2 to 3 at a time in the skillet and add more oil between batches).
Serve the tacos with more of the birria broth on the side for dipping and optional toppings such as sweet pickled red onions, cilantro, and lime wedges.