Ingredients
- 2 each 6" Yellow Corn Tortilla (06942), warmed
- 1 oz. Oaxacan Cheese, shredded
- 3 oz. Birria Beef, sub recipe
- 3 lbs. Beef, roast, cut into 2-inch cubes, seared
- 2 qt. Beef, broth
- 5 each Garlic Clove
- 5 each Guajillo Peppers, toasted, seeds removed
- 5 each Arbol Chile, stem removed
- 2 Tbsp. Cumin, ground
- 5 ear Clove
- 3 each Bay Leaf
- 2 Tbsp. Mexican Oregano
- 1/4 cup Sugar
- 5 each Roma Tomatoes, quartered
- 5 each Garlic Clove
- 1 each White Onion, trimmed, quartered
- As needed Salt And Pepper To Taste
- 1 Tbsp. White Onion, small diced
- 1 Tbsp. Cilantro, chopped
- 3 each Lime, wedges
- As needed Radish, shaved
Directions
- Prepare Birria Beef sub recipe.
- Fill each tortilla with ½ oz. cheese and 1½ oz. of the Birria Beef. Fold and griddle in butter. Ladle a small amount of reserved Birria Consommé over the tacos while on the griddle (this will add flavor and color to the outside of the tacos). Cook both sides evenly, until crispy.
- Serve 2 per order with a ½-cup side of the heated Birria Consommé for dipping and garnish the whole plate, including consommé, with small diced white onion and chopped cilantro.
- Garnish plate with a side of lime wedges and shaved radishes.
