Oh my gosh, you HAVE to try these birria grilled cheese tacos! I still remember the first time I made them – my kitchen smelled like heaven, and that first crispy-cheesy bite? Absolute magic. It’s like your favorite comforting grilled cheese sandwich had the most delicious baby with those rich, flavorful birria tacos.
What makes birria grilled cheese tacos so special is that perfect combo – crispy golden tortillas hugging tender shredded birria meat and strings of melted cheese that stretch for days. The secret? You’ll dip those beauties in warm birria broth while they’re still sizzling hot. Trust me, it’s life-changing.
I stumbled onto this recipe last winter when I had leftover birria stew and zero patience. Tossing everything together in a skillet seemed crazy… until I tasted it. Now my friends beg me to make these whenever we have game nights. They’re ridiculously easy but taste like you spent hours cooking!
Why You’ll Love These Birria Grilled Cheese Tacos
Let me count the ways these tacos will steal your heart (and probably your lunch plans for the week):
- Crazy quick: We’re talking 20 minutes from fridge to plate – perfect for those “I’m starving NOW” moments
- Flavor bombs: That rich birria meat mingling with melty cheese? Pure taste bud fireworks
- Crispy perfection: Golden tortillas with just the right crunch give way to tender filling
- Cheese pull dreams: Oaxaca cheese stretches like edible taffy – Instagram gold!
- Leftover wizardry: Turns yesterday’s birria into today’s showstopper meal
Honestly? These tacos ruined all other quick meals for me. Once you try that crispy-cheesy-dippy combo, there’s no going back.
Ingredients for Birria Grilled Cheese Tacos
Let’s talk about the dream team of ingredients that make these tacos shine. You’ll need:
- 2 cups shredded cooked birria – That rich, slow-cooked magic is the star
- 4 corn tortillas – Fresh ones won’t crack when folded
- 1 cup shredded Oaxaca or mozzarella – Oaxaca for authentic stretch, mozzarella works great too
- 2 tbsp butter – For that perfect golden crunch
- 1/4 cup chopped onion & cilantro – Fresh zing to balance the richness
- 1/2 cup birria broth – Your dipping sauce secret weapon
Pro tip: I always prep my onions and cilantro first – that way they’re ready when the tacos come sizzling out of the pan!
How to Make Birria Grilled Cheese Tacos
Okay, let’s get to the good stuff! Making these birria grilled cheese tacos is so simple you’ll wonder why you haven’t been eating them every day. I’ll walk you through each step – just follow my lead and you’ll have crispy, cheesy magic in no time.
Step 1: Prepare the Skillet
First things first – grab your trusty skillet and warm it up over medium heat. Not too hot now! We’re aiming for that perfect golden brown, not burnt edges. I learned this the hard way when I got too eager and cranked the heat – let’s just say my first batch looked more like charcoal than tacos. A medium flame gives you control for that ideal crispy-chewy balance.
Step 2: Assemble the Tacos
While the pan heats, butter one side of each tortilla – this is our golden ticket to crunch town! Lay them butter-side down, then pile on that glorious shredded birria and cheese combo. Don’t be shy with the fillings, but leave about half the tortilla empty so you can fold it over. Oh! And here’s my little trick: layer the cheese on both sides of the meat – it acts like glue and makes every bite extra melty.
Step 3: Cook to Perfection
Now the fun part – cooking! Gently fold each tortilla over and press lightly with your spatula. Listen for that satisfying sizzle as they hit the pan. After 2-3 minutes, peek underneath – when you see that gorgeous golden color, flip ’em! The second side usually cooks a bit faster, about 1-2 minutes. You’ll know they’re done when the cheese starts oozing out the sides – that’s when I start drooling. Just resist eating them straight from the pan (trust me, I’ve burned my mouth too many times)!
Tips for the Best Birria Grilled Cheese Tacos
After making these tacos more times than I can count, here are my hard-earned secrets for birria grilled cheese perfection:
- Leftover birria is gold: The flavors deepen overnight, making it even better than fresh!
- Control your heat: Medium keeps tortillas crisp without burning – if your butter smokes, the pan’s too hot
- Cheese whisperer move: Mix Oaxaca and mozzarella for ultimate melt and stretch
- Press lightly: Just enough to seal, not so hard the filling squishes out
- Rest 1 minute: Letting them sit helps cheese set so it doesn’t all ooze out on the first bite
Oh! And always make extra – these disappear way faster than you’d think!
Serving Suggestions for Birria Grilled Cheese Tacos
Listen, these tacos are stars on their own, but a few simple additions take them to legendary status. First – that birria broth? Don’t you dare skip it! Warm it up in a little bowl for dipping – the rich, spiced broth cuts through all that cheesy goodness perfectly. I always keep extra for “accidental” spills (wink).
Fresh lime wedges are non-negotiable in my house – that bright zing balances everything. And cilantro? Pile it high! The fresh green crunch against the crispy tortilla is everything. If I’m feeling fancy, I’ll add quick-pickled red onions or a dollop of crema. Honestly though? Just hand me the tacos and that broth – I’m in heaven.
Storing and Reheating Birria Grilled Cheese Tacos
Okay, let’s be real – these tacos rarely last long enough to store! But if you’ve got leftovers (lucky you!), pop them in an airtight container in the fridge for up to 2 days. When you’re ready to revive them, I swear by reheating in a skillet over medium heat. A few minutes per side brings back that crispy crunch and melty cheese. No skillet? A quick toast in the oven works too – just keep an eye on them so they don’t dry out. Trust me, they’re just as good the second time around!
Nutritional Information for Birria Grilled Cheese Tacos
Here’s the scoop on what’s in these delicious tacos (per serving): about 320 calories with 19g protein to keep you full. Fair warning, though – nutrition can vary based on your birria recipe and cheese choices. Mine packs 18g fat (8g saturated) from all that glorious melted cheese and buttery tortillas. Worth every bite if you ask me!
Frequently Asked Questions About Birria Grilled Cheese Tacos
I get asked about these tacos ALL the time – here are the questions that pop up most often in my kitchen (and DMs!):
Can I use different cheeses?
Absolutely! While Oaxaca is traditional, mozzarella works great for that stretch. For an extra kick, try pepper jack or a mix of cheeses. Just avoid super hard cheeses that won’t melt properly.
Is there a vegetarian version?
Yes! Swap the birria for mushrooms or jackfruit cooked in the same spices. I’ve even used lentils with birria seasoning – shockingly good! The broth can be made vegetarian too.
Can I freeze these tacos?
You can, but they’re best fresh. If you must, freeze before cooking – assemble them, wrap tightly, and freeze for up to a month. Cook from frozen, adding a few extra minutes.
Why corn tortillas?
They crisp up beautifully and hold their shape better than flour when folded. If you must use flour, go for the smaller street-taco size.
Help – my cheese is leaking out!
No worries! Just use less filling next time, and press gently when folding. The escaped cheese turns into crispy bits – my favorite “mistake”!
I’d love to see your birria grilled cheese taco masterpieces! Snap a pic of that crispy, cheesy goodness and tag me on social media – bonus points if you capture the cheese pull! Leave a comment too and tell me what you think. Did it become your new favorite? Let’s taco-bout it!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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20-Minute Birria Grilled Cheese Tacos That Will Blow Your Mind
- Total Time: 20 mins
- Yield: 4 tacos 1x
- Diet: Halal
Description
Birria grilled cheese tacos combine the rich flavors of birria with melted cheese in a crispy tortilla.
Ingredients
- 2 cups shredded cooked birria
- 4 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- 2 tbsp butter
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/2 cup birria broth (for dipping)
Instructions
- Heat a skillet over medium heat.
- Spread butter on one side of each tortilla.
- Place tortillas butter-side down in the skillet.
- Add shredded birria and cheese to half of each tortilla.
- Fold tortillas over and press down lightly.
- Cook for 2-3 minutes per side until golden and cheese melts.
- Serve with chopped onion, cilantro, and birria broth for dipping.
Notes
- Use leftover birria for best results.
- Adjust cheese quantity to your preference.
- Keep heat medium to avoid burning tortillas.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg