Birria Queso tacos blew up on the internet in 2021 and for good reason, they’re delicious! Birria is slow cooked beef in a roasted chili sauce. To make the tacos, you dip corn tortillas into the jeux leftover from the meat then fry them and fill them with the beef and Oaxaca cheese.
Step one: Dip tortillas into the rich Birria broth, then place them onto a greased griddle, flat top, or skillet. Tip: This will also help to skim some of the fat from the stew itself. Step two: Place the dipped corn tortillas in a hot grease skillet to crisp them up. Add melty cheese like queso fresco or Oaxacan string cheese.
Here are some simple steps to show you how to serve birria tacos with consommé. Step 1. Place the tortilla into the strained stew sauce. (If using flour tortillas or low carb tortillas do this quickly so as to not make the tortilla too soggy). This can be done immediately after cooking or after chilling.
Reserve the broth (consomé). Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half.