4 Serves
89 Mins
Heat the birria meat in a large pot or Dutch oven until warmed through, then shred the meat using a fork.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
214 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
458 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
969 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly brush with oil.
Dip a corn tortilla into the birria consommé, place it in the skillet, and top with shredded birria meat and pepper jack cheese.
Fold the tortilla in half and cook until the cheese is melted and the exterior is crispy, seasoning with salt and pepper to taste.
25
g95
g20
g
Yemeni
