Quesabirra Tacos

Directions

Meat Preparation

1. Place your meat in a slow cooker, pressure cooker, or large pot.

2. Add 1 Just Add Luv Birria Bomb and 4 cups of water.

3. Slow cooker: 6 hours on HIGH or 8 hours on LOW
   
   Pressure Cooker: 30 minutes for each pound of meat
   
   Stovetop: 3 - 4 hours at a gentle simmer
   

4. When the meat is fall-apart tender, shred it and return it to the broth. Skim off some of the rendered fat and save it for frying the tacos.

Cook the Tacos

1. Dip corn tortilla into the fat so it gets that signature color and flavor.

2. Heat a nonstick skillet or griddle over medium heat (don’t use high heat—lower and slower is key for crispy, cheesy tacos!).

3. Place the dipped tortilla on the skillet, after a few seconds flip it and sprinkle with cheese, and add a scoop of birria.

4. Fold in half and cook until the cheese is melted and the tortilla is crispy, about 2–3 minutes per side.

5. Top with chopped onion, cilantro, and a squeeze of lime.

6. Serve with a cup of hot consommé for dipping—don’t skip this step, the consomme is everything!