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[Leftover] Birria Tacos
with guacamole / zucchini and corn saute

Active: 50 Total: 50

Birria (or quesabirria, with cheese) tacos are a real treat. They're filled with shredded beef and pan fried in a coating of rich broth until crisp. With fresh guacamole for dipping, you won't be able to eat just one! 



  • Cilantro, fresh - 2 Tbsp , chopped
  • Avocados - 2 , mashed
  • Lime juice - 1 Tbsp
[Leftover] Birria Tacos:
  • Mexican Beef Stew (leftover from Monday) - ~ 4 cups , meat and broth separated
  • Tortillas, taco-sized corn or flour - 8
  • Cheese, shredded Mexican blend (opt) - 6 oz
Zucchini and Corn Saute:
  • Zucchini - 1 lb , diced
  • Green onions - 2 stalks , chopped (green and white parts combined)
  • Corn, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Lime juice - 2 tsp


  1. Zucchini - Prep as directed. (Can be done up to 5 days ahead) 

  2. Green onions / Cilantro - Prep as directed. 

  3. Corn - Defrost. 

  4. Shred beef (if not already done on Monday) - Warm beef in the microwave and use two forks to shred the meat. Transfer to a mesh strainer and press out any remaining broth (this will prevent the finished tacos from being soggy). 

  5. Make guacamole - Mash avocados. Add lime juice (portion for guacamole) and cilantro. Season to taste with some salt and more lime juice, if needed. 

  6. Warm tortillas according to package directions. 

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  1. Heat a large, nonstick skillet with cooking oil over medium heat. Add zucchini with a pinch of salt and saute until it begins to soften, 3 to 4 minutes. Fold in green onions, corn, and cumin and continue cooking until zucchini is golden brown and tender and everything is heated through, 4 to 5 minutes more. Stir in lime juice (portion for vegetables) and season to taste with some salt and pepper. Transfer vegetables to a bowl and cover to keep warm. Wipe out the skillet and return to medium heat. 

  2. While the vegetables cook, place reserved broth in a shallow saute pan wide enough to fit a tortilla. Warm broth gently over low heat and keep it at or near a very low simmer. Set tortillas, shredded beef, and cheese (if using) near the stove. 

  3. Using tongs, dip a tortilla in broth to coat both sides (let the excess drip off) and place it in the heated nonstick skillet. Top with cheese (if using) and shredded beef, being careful not to overfill. Fold tortilla over into a half moon and fry until both sides are crisp, about 2 minutes per side. (Note: There should be enough fat in the broth to fry the tacos, but if they seem dry, feel free to add a splash of cooking oil to the pan.) Continue to cook tacos in batches until all the tortillas and filling have been used. You can plate and serve them as they finish cooking or move them to a parchment-lined baking sheet inside a 200F / 93C oven to keep warm while you finish the rest. 

  4. Serve tacos with guacamole for dipping. Enjoy with zucchini and corn on the side. 



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