Ingredients:
Birria https://youtu.be/_8oQCk4jmfc or https://youtu.be/tc_XH70lBs4 Chicken Birria: https://youtu.be/Z9n8NffJMfQ
3 to 4 cups of Oaxaca or choice of melty cheese
15 to 18 tostadas
One onion
Bunch of cilantro
Lime
Instructions:
Preheat your oven to 380°F (190°C).
Shred your birria meat into a separate dish. Make sure to remove any bay leaves.
Break tostadas in half and place them at the bottom of your baking dish. Fill any empty spaces with pieces of tostada. Add a layer of shredded birria meat over the tostadas. Pour a small amount of the birria broth over the meat. Sprinkle a layer of melted queso Oaxaca or mozzarella cheese. Add chopped onions and cilantro (if using).
If you are using carrots or potatoes, add a layer over the cheese and onions. Continue layering with more tostadas, meat, broth, cheese, onions, and cilantro as desired.
For the top layer, drizzle a small amount of birria broth to moisten, but not soak the casserole. Add a few pieces of birria on top for presentation. Finish with a sprinkle of onions and cilantro.
Cover the baking dish with foil (non-stick foil is preferred to prevent the cheese from sticking). Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
If you want a crunchier casserole, avoid adding extra broth. For a brunch presentation, place broth at the bottom of the plate and top with a piece of casserole.
Squeeze some lime juice over your serving. Drizzle with birria chili oil if available.
You can freeze the casserole and thaw it out for later use. Make sure everything cools before freezing, and add a bit of broth to your Zip-Log bag. Pour the broth over the casserole before baking.
Tip:
- Taste best with freshly made tostadas, and stay crispier longer.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious birria taco casserole!
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