Recipe: Birria Tacos

Goat Birria Tacos
Serving: 16-20 tacos/4-8 servings

This recipe uses this goat birria stew recipe as the foundation for the tacos
Ingredients

• 1 cup of goat birria meat from the stew ​recipe here
• 1 cup of broth from the birria stew
• 16-20 corn tortillas
• 2 cups of shredded Monterey Jack cheese
• 1 ½ cup of Cotija cheese
• 1 small onion, chopped
• 1-2 tbs butter for frying tortillas
• Cilantro for garnish
• 2-4 limes

 
Instructions:

1. Heat a frypan to medium heat, place a portion of the butter in the pan. You will continue to add butter to the pan as you keep making tacos in batches. Once the butter is melted, place tortillas flat to fill the pan. Depending on your pan size, you may be making 2-3 tacos at a time. 
2. Place small amount of the cheeses on half of each tortilla, then a layer of meat, followed by a second layer of cheese. Then fold over the half of the tortilla without filling to create the taco. 
3. Once the bottom starts to brown, flip the tacos over to brown the other side. Add butter if needed.
4. Repeat this process until all the tacos are made.
5. Heat the birria broth and serve in small bowls for dipping tacos.
6. Garnish tacos with additional Cotija cheese, onion, cilantro and a squeeze of lime. 

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