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
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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).
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Set a skillet over medium heat and add just enough oil to coat the bottom.
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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).
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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.