Absolutely the best...we ate these two nights in a row. Added some cheese while the tortillas/birria were browning and served with chopped red serrano peppers and cilantro.Thanks for sharing, Mike!- Dana Krystofek
– Soak the peppers.
– Cook the tomatoes, onions and garlic.
– Add the cooked onion, tomatoes and garlic to a food processor, along with the softened chilies, seasonings, vinegar and beef stock. Process until smooth.
– Heat the oil.
– Dip the tortillas and set into the hot pan.
– Top with birria and fry lightly.
– Cool slightly and serve with your preferred toppings and reserved consome for dipping.