Heat a skillet or griddle over medium-high.
Dip corn tortillas in the reserved consommé (not the full pot—just a small bowl for dunking).
Place tortilla on the skillet and quickly top one side with:
Shredded beef
Diced onions & cilantro
Optional: shredded cheese 🧀 (mozzarella or Oaxaca is 🔥)
Fold in half like a quesadilla and crisp both sides.
Transfer to a plate lined with paper towels to soak up excess oil.
Repeat until all tacos are done!
💡 Pro tip: Reheat tacos in the pan a second time for extra crisp and even heat before serving.
🧂 Serve It Up!
Plate the tacos with lime wedges on the side.
Serve each guest a small bowl of the consommé for dipping—top with cilantro and onion.
Optional drizzle of salsa verde, crema, or squeeze of lime for added flavor layers.
🥳 Final Thoughts
Birria tacos are an event. You’re not just feeding people—you’re blessing them. Samantha Willis’s version keeps it real, balanced, and absolutely delicious. Whether you’re new to birria or a taco OG, this recipe delivers the crispy-juicy-messy perfection you crave.
Taco time, baby. Let’s go! 🌮🔥
