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Posted on 6/21/22 at 9:47 pm to SpotCheckBilly
quote:
I don't usually drench the tortillas in the au jus
The recipe I used called for you to strain the stew to get all the solids out. You then skim the fat from the top and reserve it. You dip the tortillas in this oil, not the consommé. That is what is reserved to dip the final product in. Mine were not remotely soggy, more the texture of a quesadilla.
Posted on 6/21/22 at 10:05 pm to Soul Gleaux
Birria & Barbacoa de chivo Los Compadre's
10457 Airline Hwy, Baton Rouge, LA 70816
Hours:Closed
10:00 AM - 6:00 PM
This place is great
10457 Airline Hwy, Baton Rouge, LA 70816
Hours:Closed
10:00 AM - 6:00 PM
This place is great
Posted on 7/3/22 at 3:02 pm to Langland
quote:
ETA: I was joking, but then I searched for soggy tacos and guess what came up? Birria Tacos
Tacos al vapor
Soggy yet delicious
Posted on 7/3/22 at 3:21 pm to LoneStarRanger
Chow Yum Phat on Tuesdays, very good.
Posted on 7/5/22 at 3:36 pm to LoneStarRanger
quote:
For the longest time, the only city I could find birria in, was San Antonio. As far as I know, it’s been a part of the city since immigrants arrived in SA from Jalisco
Very happy the rest of the country has discovered it
The people in this thread aren't talking about real Mexican birria, made with goat. They're talking about pot roast, made with beef. But "pot roast" doesn't excite them like the exotic novelty of "birria."
P.S. You could find real Jalisco-style goat birria all over the west side of Chicago for many decades.
This post was edited on 7/5/22 at 3:39 pm
Posted on 7/5/22 at 3:54 pm to No Disrespect But
You guys use corn or flour tortillas for this?
Posted on 7/5/22 at 3:56 pm to Alyosha
Had em a couple times, way too greasy for me.
Posted on 7/5/22 at 4:22 pm to No Disrespect But
quote:
The people in this thread aren't talking about real Mexican birria, made with goat. They're talking about pot roast, made with beef. But "pot roast" doesn't excite them like the exotic novelty of "birria."
P.S. You could find real Jalisco-style goat birria all over the west side of Chicago for many decades.
quote:
Birria (Spanish: ['birja] (listen)) is a Mexican dish from the state of Jalisco. It is a traditional ancestral soup or stew made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves, and thyme, and cooked at a low heat. Not to be confused with barbacoa, which is cooked underground, birria is slow-stewed in a pot (olla). Beef, lamb, sheep or vegan meat substitutes are alternatives for goat. It may be seasoned and garnished with onion, cilantro, and lime. It is commonly accompanied with handmade corn tortillas.[1]
In recent years, a popular adaption of birria has been quesabirria, a style of taco composed of a beef birria served with melted cheese in a taco that has been stained red by the birria marinade. While not a traditional Mexican dish, quesabirria, also known as red tacos, has become popular in the United States due to its Instagram-friendliness.[2][3]
The Americanized version seems better imo
Posted on 7/6/22 at 1:31 pm to hubertcumberdale
quote:
The Americanized version seems better imo
Pot roast quesadillas could be tasty, I have no comment on that.
I was just helping out someone who knows what birria really is, and probably confused about an American food fad using that name, but having no relationship to the real thing.
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