Birria Tacos: an experience.

My daughter’s always finding some amazing-looking recipes on Tik Tok. The Birria Taco sensation was no exception. She showed me countless versions of the same dish, but we loved the tutorial by @collegegirleats – it looked easy enough to follow, so we decided to try it. Let me just say, the end result, while not ridiculously spectacular, not ‘omg we need to make these again’, was in fact okay. The flavor was absolutely there, just the time it took to make these and get them served was A LOT, and it got discouraging when our tortillas were falling apart until we swapped pans and all went right with the world again.

Was it worth the effort? Yeah, it was fun to make these with my daughter, it was fun to say we did it, but again… not something I think we’ll go back to any time soon, but the plus is that we had a lot of shredded meat and sauce left over, so it’s now in the freezer for next time and we’ve saved ourselves 3 hours! The assembly at the end was the most time consuming, but regardless, here’s how we did it, and I’d love to hear your experiences with these viral tacos!

Birria Tacos
Serves at least 6
Cook Time: 3 hours


Meat:
• 2lb Chuck Roast

Peppers, Veggies and Spice:
The dried peppers were tough to find, not one at my regular grocery store, but we ended up at a really awesome bodega in my area that had all of them!
• 3 dried Guajillo Peppers
• 2 dried Ancho Chile Peppers
• A scoop (or two, depending on your spice tolerance) of canned Chipotle Peppers
• One whole onion, peeled
• 2 carrots, peeled and cut into chunks
• 6 whole cloves of garlic, peeled
• 5 bay leaves
• 1 cinnamon stick
• 1tsp ground cumin

To Serve:
• Corn tortillas
• Shredded cheese (we used cheddar jack)
• Avocado slices – we didn’t do this, but wished we did!
• Sour cream

The Process:
1. Sear your meat on both sides in a large pot (I used a deep Dutch oven).
2. Add about 6-8 cups of water, enough to cover the meat by at least an inch.
3. Add to pot: all of your peppers, veggies and spices listed above.
4. Cover and simmer for one hour.
5. While the meat is simmering, boil one whole large tomato.
5. Once an hour passes, open the lid and remove the bay leaves. Then, pull out all of your peppers, veggies and spices from and put in a blender with the boiled tomato (with a little of the liquid if needed to blend).
6. While blending, remove meat and shred with forks.
7. Add blended veggies back to the pot, and add shredded beef. Simmer on low about 2 hours more.
8. Once done, remove the meat to a bowl and shred, it should just fall apart. Add shredded meat back to the pot and stir to coat.
9. In a frypan, heat up a little vegetable oil. Dip tortillas into sauce and place into fry pan. Add shredded meat to one side and top with cheese. Fold over, and brown lightly on both sides. Repeat for as many tacos as you like! See my photo set below for the full process!

TIP: We did switch to a non-stick fry pan about half way through and that helped a TON with sticking.


Homemade Taco Crunch Wraps – Success! (but not before a fail!)

We’ve fallen into a rut of ‘typically expected’ weekly meals – pasta one day, burgers the next, chicken on another day, even a little breakfast for dinner now and then, but tacos – those are always on a Tuesday. This week, I decided to switch that up a bit and try to make one of my favorite things from Moe’s Southwest Grill – they call it a Stack!

They describe a Stack as “Our Take on a Southwest Wrap: soft on the outside, crunchy on the inside, it’s like a quesadilla and a hard taco had a baby”. Image credit, Moe’s Southwest Grill

The way I see it, a Stack, or Crunch Wrap as Taco Bell calls theirs, is basically a hard shell taco that’s split, filled, and wrapped in a giant tortilla. In any case, the crunch on the inside and the warm wrapper on the outside makes for a great, filling meal that’s fun to just pick up and eat. What’s also nice is that you can fill it with anything you like – in this week’s version, I made mine with ground turkey meat instead of beef, and added a standard taco seasoning, shredded cheese, sour cream, salsa and guacamole. I also added a little shredded lettuce, but found that it got too warm and soggy in the grilling process so ended up picking it out as I ate. I think it would be great to experiment with fillings (as you could with any regular taco or burrito situation) – maybe use shredded up rotisserie chicken for a quick version, or ground beef or shredded pork… even just a plain cheese and vegetable one for the non-meat eaters out there. The possibilities are really endless!

My instructions below are simply for the assembly – be creative!

What you need:
– Protein like chicken, ground turkey, ground beef cooked in your favorite taco seasoning
– Shredded cheese
– Toppings like: sour cream, guacamole, salsa, black beans, refried beans, jalapenos, etc.
– Large flour tortillas (like burrito size wrappers)
– Tostadas, I found mine in the Taco section of the supermarket
– Griddle or large fry pan

How To:
1. See the above photo set of the process, but it goes like this…
2. Have all of your filling ingredients ready to go.
3. Don’t make the mistake I made! ++FAIL ALERT CENTER PHOTO++ I thought by assembling on the hot griddle, the wraps would get softer and easier to handle – NOPE! The wraps got crispy very fast and were impossible to fold over since they shrunk a bit as they got hotter, leaving the tostada exposed. Do all of your assembly on a plate, then move to the griddle for the final crisping.
4. Heat up your griddle or pan.
4. Layer in this order: tortilla, tostada in the middle, cheese, meat (or extra cheese), toppings, cheese again, then a final tostada on top.
5. Fold the tortilla up and around the middle until you get it as tightly closed as possible and grill folded side down to seal it all in. Flip when lightly browned and enjoy!

The end result is a warm, slightly chewy/crispy outside and a nice crunch inside – full of your favorite filling. Let me know in the comments what combos you come up with!