Birria tacos are beloved for their crispy, chile-red tortillas, juicy shredded meat, melty cheese, and bold, savory flavor. This streamlined version brings all those craveable elements to the table with a generous dip and drizzle of Bird & Co.’s Roja Taco Oil. Whether you use shredded beef or pork carnitas, the result is a crisp, cheesy taco with plenty of smoky, spicy flavor.
INGREDIENTS
Roughly 1/4 Cup Bird & Co. Roja Taco Oil, plus additional for finishing
8 flour tortillas
1 cup shredded Cheddar Monterey Jack cheese
1 white onion, diced
1 bunch cilantro, roughly chopped
1 pound cooked shredded beef or carnitas
INSTRUCTIONS
- Preheat a griddle or large, wide-base skillet to medium-high heat.
- Dip tortillas in Roja Taco Oil and place in the pan, cooking on one side.
- Once sizzling and beginning to char, flip the tortillas.
- Add cheese, onion, cilantro, and cooked shredded beef or pork while the tortilla is still cooking.
- Drizzle taco oil on top of the cooking taco, open-faced, to finish.
- Fold each tortilla in half and cook until the cheese is melty and the tortillas are crispy. Remove from heat.
- Serve with fresh lime wedges, cilantro, sour cream, or hot sauce.
Looking to bring a little Bird & Co. flavor home? Roja Taco Oil is available online through Bird & Co., as well as in person at the Portland taco shop. The oil is also stocked at select local retailers, including Pat’s Meat Market on Stevens Avenue.