Beef Birria Garnachas

Beef Birria Garnachas

Source:
Kita Roberts
Food Blogger
GirlCarnivore.com

Yield: 8-10

These crispy crunchy fried tortilla garnachas are the perfect street food! Leftover birria and crispy little potatoes are piled high on fried corn tortillas with the perfect flavorful toppings.

Ingredients:

Additional Toppings:

Directions:

  1. Preheat the oven to 425°F. Line a baking sheet with foil.
  2. Toss the diced potatoes in a bowl with 1 tablespoon of the cooking oil, cumin, and a teaspoon of salt.
  3. Arrange on the baking sheet in a single layer. Roast the potatoes for 20-25 minutes, rotating as needed, for even, crispy brown potatoes. Set aside.
  4. Meanwhile, heat a walled cast iron skillet over medium-high heat. Add 2-3 tablespoons of cooking oil and heat until the oil is shimmering on top.
  5. When the oil is heated, add 2-3 corn tortillas to fry.
  6. Fry each tortilla, flipping once, until golden brown and crispy.
  7. Carefully remove the fried tortillas from the oil and drain them on a paper towel-lined plate.
  8. Line the baking sheet with the fried tortillas.
  9. Toss the leftover birria with the crispy potatoes, using tongs, pile a dollop onto the center of each fried tortilla.
  10. Sprinkle the cheese evenly on top of each. Place the baking sheet in the oven and cook 2-5 minutes just until the cheese is melted.
  11. In a small bowl, mix the onion, cilantro, and minced jalapeño Spoon a little of this mixture over the meat.
  12. Mix the slaw with the flavored olive oil and the remaining ½ teaspoon salt.
  13. Place a bit of the slaw mix on top of each garnacha.
  14. Serve hot with additional salsa, crema, and lime wedges to enjoy.