Nava Family's "Birria-Like" Tacos

Recently, our family has been seeing these birria tacos all over social media and we’ve been dying to make them! We set out to create our own recipe and came to realize that Flaca’s red chile sauce is similar to many recipe’s base for their consomme; therefore, we created our own version. We’ve used our homemade consomme-like sauce to make tacos a few times already, and they’re always a hit in our household!

 
 
2nd Birria Tacos.jpeg
 
 

INGREDIENTS

Ingredients for consomme (birria sauce):

  • 1 container of Flaca’s red chile sauce

  • 1 1/2c vegetable, chicken or beef broth

  • 2 whole garlic cloves, smashed

  • 1 tbsp apple cider vinegar

  • Squeeze of lemon juice

  • Pinch of salt and pepper, to taste

Ingredients for tacos:

  • 1 container of Flaca’s Juicy Chicken or Flaca’s Carnitas

  • Corn tortillas

  • Pico de gallo (chopped white onion and cilantro)

  • Shredded Monterey Jack cheese, Oaxaca cheese, or any other shredded cheese

  • Neutral oil, for frying

  • Optional: lime wedges and sliced radishes

 

DIRECTIONS

  1. In a pot over medium heat, add the container of Flaca’s red chile sauce with the broth of your choice.

  2. Add in garlic, apple cider vinegar, and lemon. Season with salt and pepper to taste. 

  3. Let the sauce come to a light simmer. Let cook for 5-10 minutes, stirring occasionally. 

  4. Heat up Flaca’s Juicy Chicken or Carnitas in the microwave with a spoonful of the consomme sauce.

  5. Prepare a large pan over high heat. Add in frying oil.

  6. Get a small stack of corn tortillas, wrap them in a damp paper towel, and microwave for 30-45 seconds until soft. 

  7. To the softened tortilla, add meat and shredded cheese. Fold the tortilla and add to the frying pan. 

  8. Fry the tacos on both sides until crispy and golden brown. 

  9. Right before you’re reading to remove the tacos, add a spoonful of the sauce to one side of the taco ‘shell’, let it absorb into the tortilla, flip, and repeat the step. 

  10. Let the tacos cook until you have achieved your desired crispiness. 

  11. Remove the tacos from the pan and onto a plate lined with paper towels.

  12. Add pico de gallo to the tacos. 

  13. Eat immediately. Serve with lime wedges, sliced radishes, and extra consomme on the side to dip your tacos in. Enjoy!

Jenni CurticeComment