Birria Tacos
INGREDIENTS
- 1 lb HORMEL BEEF BARBACOA – SGC# 200808
- 1/2 cup Cilantro – SGC# 193201
- 1/2 cup Onion – SGC# 191966
- 3 limes – SGC# 192625
- 4- 6” Corn tortillas – SGC# 212703
- 1/2 cup Oaxaca cheese (or buffalo mozzarella), grated – SGC# 056100 (056203)
- 1/2 cup Queso fresco (or blanco) – SGC# 087991 (055727)
DIRECTIONS
· Add one tablespoon of the reserved fat to a large skillet and heat over medium-high heat.
· Dip the tortillas in the stew and add the tortillas to the heated skillet. (You may have to work one at a time depending on how big your skillet is.)
· Immediately top the tortilla with the shredded Oaxaca cheese. When the cheese has melted, add some of the shredded beef and fold one side of the tortilla over the other. Fry until crisp.
· Using a spatula, transfer the taco to a platter and keep warm.
· Repeat with the remaining tortillas. (You will have leftover Birria meat. Save for another dinner.)
· Top the finished Birria Tacos with chopped onion, Queso Fresco, or cilantro if desired.
· Serve with some of the stew broth for dipping!
