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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.
Beef Birria Garnacha
Recipe courtesy of Kita Roberts, food blogger, GirlCarnivore.com
Ingredients:
1 cup pee-wee yellow Idaho potatoes, diced
4 tablespoons neutral cooking oil, divided
1 teaspoon cumin
1 1/2 teaspoons salt, divided
8-10 corn tortillas, street taco size
1 cup leftover beef birria, or shredded beef, or carnitas, reheated
1/4 cup cheddar or Monterey Jack cheese, shredded
1/4 cup raw onion, chopped
2 tablespoons cilantro, minced
1/2 teaspoon jalapeño, seeded, stemmed, and minced
1 cup coleslaw mix
1 teaspoon lime-flavored olive oil, or neutral high-quality olive oil
Additional Toppings:
Salsa, crema, and lime wedges
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil.
Toss the diced potatoes in a bowl with 1 tablespoon of the cooking oil, cumin, and a teaspoon of salt.
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.
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.
When the oil is heated, add 2-3 corn tortillas to fry.
Fry each tortilla, flipping once, until golden brown and crispy.
Carefully remove the fried tortillas from the oil and drain them on a paper towel-lined plate.
Line the baking sheet with the fried tortillas.
Toss the leftover birria with the crispy potatoes, using tongs, pile a dollop onto the center of each fried tortilla.
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.
In a small bowl, mix the onion, cilantro, and minced jalapeño Spoon a little of this mixture over the meat.
Mix the slaw with the flavored olive oil and the remaining ½ teaspoon salt.
Place a bit of the slaw mix on top of each garnacha.
Serve hot with additional salsa, crema, and lime wedges to enjoy.