Birria Tacos Recipe
corn tortilla quesadilla, onion, cilantro, pulled pork carnitas, dipping broth, rice & beans
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare birria dipping broth
In a pot, combine the dipping broth ingredients: birria consommé, garlic powder, cumin, salt, and black pepper. Bring to a gentle simmer and let flavors meld for 15-20 minutes. If using ochito or dried chiles, rehydrate and add to the broth, simmer 10 more minutes. Strain solids and keep broth warm.
- 2
Prepare fillings
Stir the pulled pork carnitas with a pinch of salt and pepper. In a skillet, heat oil over medium heat and toss in the tortilla pieces briefly to soften and lightly toast on both sides.
- 3
- 4
Finish and serve
Cut quesadilla-tacos into wedges. Serve with warm birria dipping broth on the side. Plate rice and beans as sides, and garnish tacos with extra cilantro if desired.
