Birria Taquitos

ACTIVE TIME: 20 MIN. I TOTAL TIME: 45 MIN. I MAKES: 30

Ingredients:

• 3-4 cups of leftover shredded birria meat – I swear by this birria recipe. (Use more or less depending on how meaty you want your taquitos)
• 30 corn tortillas
• ~ 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped cilantro
• 1/4 cup of finely diced white onions
• Olive oil
• Flaky kosher salt
• ~ 2 cups of leftover birria consommé (broth), for serving
• Lime wedges

Instructions:

1. Preheat oven to 450°.
2. Line a baking sheet with parchment paper and brush with olive oil.
3. To prepare to assemble the taquitos, warm half of the corn tortillas in the microwave, until maliable.
4. Begin assembling by placing with a few pinches of shredded Monterey Jack cheese, cilantro, onions and birria meat on one side of the tortilla. Carefully roll the mixture up tightly and place seam down on the baking sheet.
5. Repeat step 4 with the rest of the warmed tortillas before warming the second set and filling those as well.
6. When your baking sheet is fully lined with rolled taquitos, brush the tops with a light coating of olive oil and birria consommé (broth).
7. Place in the oven and bake for 15-20 minutes or until the tops are crispy. You could also air fry for another level of crispiness.
8. When done, finish with a sprinkle of kosher salt.
9. Serve immediately with lime and side of consommé for dipping .