There is only one thing better than soft Birria Tacos, and that is: Crispy Birria Tacos. I am capable of waxing poetic for hours (possibly for days) about the beauties and many virtues of Birria alone. And trust me, I am in very good company. Our Birria recipes are some of the most sought after in this blog by our kind readers. So, the Birria part is easy to understand. It is, however, the deep fondness and craving we have, as humans, for crunchy and crispy stuff that I find utterly mystifying.
I am not the only one. And there is a reason why processed food corporations earmark massive amounts of R & D to learn more on this subject. It is always about that bottom line, isn’t it? This is also why many scientists devote their entire careers to this same pursuit. Would you believe some of these guys call themselves “gastrophysicists”?
Anyhow, do not let me go down that rabbit hole! Back to business.
It is no wonder that Birria has remained a staple of Mexican gastronomy for centuries. It came into existence around the 16th century. The original recipe includes goat, instead of beef. The latter is widely popular too.
You can decide how to prepare your Birria. Here are the recipes to make it in the Oven or the Crock Pot. Either way, you just need to make sure that, in the end, you have plenty of adobo (the soupy chile sauce) to dip the tortillas before crisping them up in the skillet.
Once you have assembled and crisped up the Crispy Birria Tacos and are ready to eat them, you can dip them again in the adobo. After that, you can use any left over sauce to dip tortillas in it and then deep-fry them to create flavorful tostadas as the base for your favorite toppings.
Crispy Birria Tacos
Ingredients
- 1 batch Birria See links below, in "Instructions", to Oven Birria and Crock Pot Birria. Pick the recipe that suits you.
- 16 soft 6" corn tortillas
- 1 unit white onion chopped
- 1 bunch fresh cilantro chopped
- olive oil
- lime wedges optional
Instructions
- Prepare the Birria as per the instructions of the recipe of choice. Here are the links for Oven Birria and Crock Pot Birria. The recipes should be soupy and there should be plenty of adobo (sauce) to dip the tortillas.
- Using a slotted spoon, take the meat out of the sauce and shred it using two forks. Add 3 to 4 tablespoons of adobo to the meat so that it is moist.
- Over medium heat, add some olive oil to a large, heavy skillet. Once it is hot, using tongs dip two tortillas separately in the adobo, coating both sides and then place them flat on the skillet until thoroughly warm and pliable. Spoon portions of meat on each tortilla and fold into a half moon, crisping up each side of the semi-circles until brown (1 – 2 minutes). Assemble all your tacos and keep them warm as you work.
- Serve warm. Garnish each taco with chopped onion and cilantro. If you like lime, sprinkle your tacos with some lime juice. You can also dip your tacos in the adobo sauce before you eat them.
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