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.