Ingredients
- 4 5-inch corn or flour tortillas
- ⅔ cup Jalisco-Style Birria shredded
- ⅔ cup shredded cheese such as asadero, Oaxaca, or quesadilla
- Salsita Tapatía or salsa of your choice
To Prepare
- Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.
- Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.
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