A few days after my first batch of birria tacos — the chuck roast version — I had extra birria sauce left over, so I made another batch of brisket tacos using leftover smoked pulled pork and smoked brisket instead. Same sauce, same method, different meat.

I purchased some smaller corn and flour tortillas for this round. Before this meal I’d always preferred flour tortillas, and after trying both, that preference held.

The tortillas are dipped in the sauce, and placed on the griddle. The sauce will have some oil in it, so the tortilla will cook and not stick to the griddle. I placed cheddar cheese on top and once it was melted, I flipped it over. This will create a crunch on the outside of the tortilla.

This time I used red onion and diced Roma tomato along with cilantro, and topped it with shredded cotija and queso cheese.

The result is a flavored tortilla, with a crispy crunchy outer shell, stuffed with meat, cheese, and toppings.