Quick Birria Tacos

Quick Birria Tacos

Ingredients

• 1 lb already cooked and pulled meat. I use leftover lamb, beef, chicken or pork. Pull it cold with a fork removing and gristle and excess fat. 

• 2 tomatoes diced

• 1 large onion diced

• 2 cloves garlic minced

• 1/4 c tomato sofrito

• 1/4 c Birria marinade

• 1 chipotle in adobo finely chopped

• 1 tsp ground cumin

• 1 c vegetable (or other) broth 

• 1 tsp Mexican Oregano

• 1 pkg (8-10) flour (or corn) tortillas 

• 1 lb Mexican melting cheese.

• Extra Virgin Olive Oil

Garnishments

• Mexican melting cheese (or low-moisture mozzarella)

• Diced white onion

• Cilantro

• Limes

• Salsa (your favorite or Salsa Chernobyl) 

• Quick Pickled Slaw

Instructions

1. Heat the oil in a medium saucepan over medium-high heat and saute the onions until tender, about 3-5 minutes. Add the tomatoes and garlic and cook another 3-5 minutes dont burn the garlic. Salt and pepper lightly. Add a little broth if it gets too thick.

2. Add the chipotles, sofrito, marinade, oregano, reduce heat to low and simmer for about another 20 minutes adding broth if it gets too thick. 

3. Using a hand immersion (or blender) puree the mixture until smooth. 

4. Reserve 1/2 c of the mixture for dipping. Place a 1/4 c on a large plate for dredging the tortillas thru. 

5. Add the shredded meat, stir well and continue cooking for another 20 minutes. 

6. Heat a cast-iron pan or a griddle to 350–375°F .

7. Dip a tortilla through the consommé,  then pull it out and place it on the griddle. Cook it for about 15–20 seconds on one side, then flip it over with a spatula. 

8. Place a small heap (1–2 Tbsp) of shredded cheese on one half of the tortilla, then a small pile of meat. Don’t overfill them!

9. Fold one half of the tortilla over the fillings and cook the taco for about 30 seconds before flipping it over and cooking on the other side for about 30–45 seconds. 

10. Remove the taco to a platter and continue to cook the remaining tacos. Cook as many at one time as you can fit on your griddle.

11.  Serve with cilantro, limes, onion, slaw and salsa. You can also pass the reserved consommé at the table for dipping.

Urban Cowgill December 2024