Birria-style Quesatacos

Savory meat, creamy melted cheese and crisp finishes deliver a dinner that's a flavor powerhouse.

TOTAL: 30 MIN • SERVES: 4

2 cups beef broth

1 can (10 oz.) red enchilada sauce

16 oz. precooked barbacoa beef in sauce (or leftover pot roast)

1 Tbsp. vegetable oil, plus more as needed

12 corn or flour (6-inch) tortillas

1½ cups Mexican-style shredded cheese

1 medium red onion, diced

1 cup chopped, fresh cilantro

1 lime, cut into wedges

1. In medium saucepan, combine broth, enchilada sauce and beef. Bring to a simmer and cook 10 minutes. Remove meat from liquid, shred with fork and set aside. Allow broth mixture to continue simmering

2. In large nonstick skillet, heat 1 tablespoon vegetable oil. Add tortillas (as many as will fit in pan without overcrowding) and cook 30 seconds on first side. Add 2 tablespoons beef and 2 tablespoons cheese to each taco. Fold tortillas in half over beef and cheese; cook until both sides are golden and crispy, about 1 minute. If cooking in batches, add more oil to skillet as needed to prevent sticking.

3. Garnish each taco evenly with onion and cilantro. Serve warm with lime and birria broth for dipping. Refrigerate any leftovers.