Are ya’ll done with me yet?! Haha!! Of course not because who can seriously have too many tacos or quesadillas? That’s right… no-one. Here’s a little tip bit on how to use up your birria for street tacos! This is probably one of my fave variations yet. More so common, and delicious and super super easy. Your friends and family will love you for it.
Birria Street Tacos
Ingredients
- Corn Tortillas
- Beef Birria (see recipe) heated up
- Consome (see recipe)
- Birria Chile Oil (see recipe)
- Chopped cilantro, for tacos and consome
- Diced Onion, for tacos and consome
- Shredded red cabbage, for tacos and consome
Instructions
- Heat consome for dipping tacos.
- In one pan, pour in a little of your birria oil in.
- Heat another skillet to med-high heat.
- Take corn tortilla, dip in oil and put on skillet, frying for 30 seconds. Flip over and repeat. Put in taco holder or flat on plate.
- Pour consome into a cup of some sort.
- Add toppings to both tacos and consome.
Notes
** I usually sometimes even like to double my corn tortillas as well.
