Step 1

Prepare beef birria according to the recipe in the link above.

Step 2

Separate the beef from the consommé when the birria is finished cooking. Shred the beef and place in a separate bowl. Gently stir in about 1 cup of the consommé into the beef to keep it from drying out. Cover the shredded birria and set aside. Keep the remaining sauce in the Dutch oven.

Step 3

Soften the corn tortillas on a hot griddle or in a non-stick skillet over medium-high heat (about 15-20 seconds on each side or until softened). Dip each tortilla in the remaining consommé, coating each side of the tortilla. Reserve remaining sauce for dipping. You will notice that there is a layer of shimmery oil over the top of the consommé/broth. Try to lay the tortillas on top of that layer so you get a little of that oil on each tortilla. This will help you achieve that crispy outer layer.

Step 4

Prepare a space near the griddle or stove top to prepare the birria tacos. Place about 1/3 cup of cheese, 1/4 cup of beef, and a pinch or chopped onion (optional) on each dipped tortilla.Fold the tortilla over the beef and press flat with the back of a spatula. Place each birria taco on a griddle or in a non-stick skillet over medium high heat.

Step 5

Cook for 1-2 minutes on each side or until each side becomes slightly crispy and cheese is melted.

Step 6

Place tacos on a platter and garnish with limes, cilantro and green onion. Serve remaining birria sauce in small bowls, squeeze lime juice over the top of the sauce and garnish with cilantro. Serve the sauce alongside the quesabirria tacos for dipping.