Blackstone Chicken Birria Tacos uses slow cooked chicken birria to make the best birria tacos on the Blackstone griddle flat top grill!
- 3 cups leftover chicken birria (link to recipe in post above)
- 8 soft corn (or flour) tortillas (mine were 6 to 8 inch)
- 3 cups shredded cheese of choice (I used a Mexican blend)
- 1 cup chopped fresh cilantro
- cooking oil of choice
- Optional toppings: lime wedges, hot sauce, pickled red onions (link to recipe in post above)
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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 the ingredients on a tray and carry everything out to the griddle. Preheat the griddle to medium heat for several minutes.
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Add some cooking oil to the griddle. Dip the tortillas in the birria broth and lay flat on the griddle, flip after 30 seconds and fill one side of each tortilla with some cheese, some of the birria meat, cilantro and more cheese.
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Use a hibachi spatula to fold the empty sides over the filled sides and press down slightly so they stay closed. Cook a minute or two per side depending on how crispy you want them.
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Serve the tacos with the remaining birria broth for dipping and toppings such as lime wedges, hot sauce, and sweet pickled red onions.