Step 1

Cook the birria. Prepare the birria according to recipe instructions, either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker) or on the stovetop. Once the beef has been cooked, shred it into bite-sized pieces, then toss the beef in its broth until it is evenly coated.

Step 2

Dip the tortillas. Heat the oven to 250°F. Heat a large non-stick sauté pan or cast iron skillet over medium high heat. Briefly dip a few corn tortillas (as many will fit in the pan in a single layer) in the top layer* of the birria broth, so that the tortillas are coated with the broth on both sides, then lay the tortillas in a single layer the hot pan.

Step 3

Fill the tortillas. Immediately fill half of each tortilla with a small handful ofaqswerfe shredded cheese and a spoonful of shredded birria beef.

Step 4

Fry the tacos. Once the cheese begins to melt, carefully fold the tortillas over in half. Then continue to fry the tacos for 1 to 2 minutes per side, or until crispy. Once the tacos are ready to go, carefully transfer them to a baking sheet.

Step 5

Repeat. Repeat this process to continue making more tacos, meanwhile storing the baking sheet of prepared tacos in the oven (for up to 20 minutes) to keep them warm and crispy.

Step 6

Serve. Serve the tacos warm, garnished with lots of toppings, along with small individual bowls of the leftover birria broth for dipping.