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Started By
Message
Have we talked about Blue Oak lately
Posted on 9/23/20 at 1:19 pm
Posted on 9/23/20 at 1:19 pm
No, well we should.
Today's special is Brisket birria tacos, nailed it.
Go get some now
Today's special is Brisket birria tacos, nailed it.
Go get some now
7
Posted on 9/23/20 at 1:21 pm to t00f
I saw this on their FB page, Blue Oak is so good!
Posted on 9/23/20 at 1:23 pm to t00f
I see the current birria fad has spilled over from Texas.
Posted on 9/23/20 at 1:29 pm to t00f
Really want to try this place next time in NOLA. Dodn't love the Joint. Not terrible but just average
Posted on 9/23/20 at 1:37 pm to offshoreangler
It’s everywhere
Posted on 9/23/20 at 3:47 pm to t00f
No idea what the frick a "birria" is, but I am upvoted because you said "Blue Oak"
Posted on 9/23/20 at 3:56 pm to offshoreangler
quote:
birria
Looks like a crunchy/soft taco from Taco Bell. For when you can't decide...
Posted on 9/23/20 at 4:44 pm to t00f
what are birria tacos?
Posted on 9/23/20 at 5:16 pm to lsuwontonwrap
Tortilla with meat cheese and vegetables
Posted on 9/23/20 at 5:21 pm to lsuwontonwrap
quote:
what are birria tacos?
“
What is birria?
“Birria is a traditional dish from Jalisco, Mexico. It’s [classically] made from goat or sheep, [and] it is slow-cooked by wrapping the meat in ‘pencas de maguey,’ which are agave leaves, [then] sometimes roasting the meat in a pit or in a brick oven along with chilies and spices [with] a pot placed under the meat to capture all the drippings, which are then used to make a ‘consommé,’ which is a broth [meant to be] served alongside the meat,” explains chef de cuisine Gabriela Hinojosa of SweetFire Kitchen at La Cantera Resort & Spa in San Antonio.”
LINK
Posted on 9/23/20 at 5:24 pm to lsuwontonwrap
quote:
DescriptionBirria is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat meat, but occasionally made from beef or mutton. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter.
Then when they make tacos from it, they dip their freshly made tortillas into the meat stew so the fat/juices coats the tortilla. Shake the excess and put onto hot flattop griddle. While it’s frying, put your meat and cotija cheese and anything else you want into the tortilla and close it and flip to fry until done.
It’s common to have a little dipping cup of the stew juices for the tacos once served too.
This post was edited on 9/23/20 at 5:25 pm
Posted on 9/23/20 at 6:42 pm to t00f
Looks good but I think I’d need two 
Posted on 9/23/20 at 6:46 pm to Sun God
There were two there .. just one ontop of the other .. cup to the left was the dipping sauce
LL, thanks for filling in the taco part, info
LL, thanks for filling in the taco part, info
Posted on 9/23/20 at 9:48 pm to Sun God
I could eat that platter
Posted on 9/24/20 at 4:24 am to Shingo
Looks really good. I'm always up for some new tacos.
Posted on 9/24/20 at 1:01 pm to ruger35
Posted on 9/24/20 at 1:26 pm to LouisianaLady
ooh baby
Posted on 9/24/20 at 1:34 pm to lsuwontonwrap
Posted on 9/24/20 at 3:46 pm to t00f
I have not had Mawi’s birria tacos but I have had their tortillas, fresh tortilla chips, bean dip, and pico. All were very good. Tortillas were still hot when I picked them up and were delicious.
I wish Blue Oak would start doing their Mexican/Latin inspired dishes on Thursday nights like they used to. They really execute w these
I wish Blue Oak would start doing their Mexican/Latin inspired dishes on Thursday nights like they used to. They really execute w these
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