Chicken Birria Tacos can be made in a skillet or Blackstone griddle, flavorful tacos with leftover chicken birria, cheese, and cilantro
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 or preheat the Blackstone griddle to medium. Add just enough oil to coat the bottom.
Dip a tortilla in the birria broth and lay flat in the skillet or griddle, flip after 30 seconds and fill one side of the tortilla with some cheese, some of the birria meat, cilantro and more 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 or you can make them all at once on a Blackstone griddle).
Serve the tacos with more of the birria broth on the side for dipping and optional toppings such as hot sauce, lime, sweet pickled red onions.