Blackstone Griddle Birria Tacos are quite the Mexican treat!
They are a unique, authentic taco made with the tortilla dipped in the birria broth, filled with birria meat, cheese and cilantro.
How to Make Blackstone Griddle Birria Tacos
Warm up the leftover birria meat and remove some of the broth from the meat.
You can use a spoon or put the meat in a colander over a bowl, pressing the meat so the broth drips into the bowl.
Then put your ingredients on a tray and head out to where your griddle lives 🙂
You’ll need the birria broth, birria meat, tortillas, cheese, and cilantro.
Preheat the griddle to medium heat for a few minutes.
My soft taco size flour tortillas were uncooked, so I cooked those first for about a minute per side.
You can use flour or corn tortillas for these, corn is more traditional but I just really love flour tortillas.
Then dip a few of the tortillas, both sides, in the birria broth first and place on the griddle.
Flip after 30 seconds.
Fill one side of each tortilla with some cheese, some birria meat, cilantro, and top with more cheese.
I purposely get some cheese on the griddle to create a crispy cheese on the tacos.
Use hibachi spatulas to fold the empty side of each tortilla over the filled side.
Cook them another minute or so per side, or until the cheese is melted and the tortilla is cooked how you like.
Repeat making the remaining tacos.
I cooked four at a time, so two batches total for my 8 tacos.
Serve Blackstone Griddle Birria Tacos with extra birria broth for dipping, lime, hot sauce, and Sweet Pickled Red Onions if desired 🙂
We highly recommend making these Sweet Pickled Red Onions!
I make a big batch and put them on burgers, nachos, tacos, and wraps.
If you like Blackstone Griddle Birria Tacos, you might also like these griddle recipe…
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Blackstone Griddle Birria Tacos
- Blackstone Griddle
- 2 1/2 cups leftover birria meat (recipe link for both chicken and beef birria in post above)
- 8 soft taco size tortillas (corn or flour)
- cooking oil of choice
- 2 1/2 cups shredded cheese (I used Mexican blend)
- 1/2 cup chopped, fresh cilantro
- Optional: lime, hot sauce, pickled red onions (recipe link in post above)
- Remove some of the broth liquid from the birria meat with a spoon or put the meat in a colander with a bowl under it and press so the broth goes in the bowl (this works best if the meat is warm).
- Put the ingredients on a tray and head to your outdoor cooking space. Preheat the Blackstone to medium heat.Note: I had uncooked flour tortillas so I cooked those on the griddle for a minute per side first. If your tortillas are cooked just skip this step.
- Dip a few tortillas, both sides, in the birria broth, add some oil to the griddle and place the tortillas on the griddle, flip after 30 seconds and fill one side of each tortilla with some cheese, some of the birria meat, cilantro and more cheese. Use hibachi spatulas to fold the empty side over the filled side and press slightly so it stays closed.
- Cook 1 to 2 minutes per side depending on how crispy you want them. Repeat with remaining tacos.
- Serve the tacos with more of the birria broth on the side for dipping and optional toppings such as lime, hot sauce, sweet pickled red onions.