The Birria Boom

JohnInCarolina

I had somehow not heard of Birria until @texaswig talked about making Birria tacos here.   Since then I feel like I'm seeing them discussed almost everywhere.  One of these days I will try making them myself, I'm sure.  

Interesting article over at the NYT, with several recipes (including one for Birria Ramen) that look great:

https://www.nytimes.com/2021/02/08/dining/birria-recipes.html

It's behind their standard paywall so if you're out of "free" articles with them, you can just open the link in a different browser to circumvent.  Hypothetically.  

Anyway, I thought some folks here would appreciate the article and the recipes within.  This kind of thing is definitely my jam, as the kids like to say.  

dmchicago

We have a major (for us) cold front coming this weekend and birria may be just the thing to beat the chill.

fishlessman

like the writeup.  been using cubed brisket flat for texture and the beef shank steak cuts. the marrow from the shank really makes it savory but the flank is a little more work to shred. have used the same base for a birria beef stew. its agood way to use up those dried peppers to restock with fresher bags

xfire_ATX

First its paywalled for me now that Ive used my allotment of free articles

Like you I had no idea until my kids found the trend on Tiktok and we made them, I would consider them pretty good and perfectly done very artistic.  I will likely consider making the meat again but avoid the dipping and recooking as thats where it went wrong for us (not to mention a huge mess).

I actually saved ~1# of the meat that I plan on using to make Empanadas one of these days.

Botch

xfire_ATX said:
Like you I had no idea until my kids found the trend on Tiktok and we made them, I would consider them pretty good and perfectly done very artistic.  I will likely consider making the meat again but avoid the dipping and recooking as thats where it went wrong for us (not to mention a huge mess).

I made a batch a couple weeks ago (boneless beef ribs + oxtail) and froze half, as it was about six meals' worth.  The last cook I prepared as stacked enchiladas, much easier to eat; you can't dip them but I spooned some of the sauce on each layer, plus a cup of the broth for sipping alongside.  I'll be doing it that way from now on.  

fishlessman

xfire_ATX said:

First its paywalled for me now that Ive used my allotment of free articles

Like you I had no idea until my kids found the trend on Tiktok and we made them, I would consider them pretty good and perfectly done very artistic.  I will likely consider making the meat again but avoid the dipping and recooking as thats where it went wrong for us (not to mention a huge mess).

I actually saved ~1# of the meat that I plan on using to make Empanadas one of these days.

i think the trick with te dipping is to let the sauce lightly cool off and without stirring it let the greas rise. seems best to lightly skim dip into the floating grease then into a drier skillet, just dip the fry side

lkapigian

Thought it stop and have one...or more

lkapigian

10 Tacos 1 beer 155 pesos about $7.75 us dollars 

nolaegghead

It's like the whole world rediscovered "stew" with a Latin twist.

SciAggie

nolaegghead said:

It's like the whole world rediscovered "stew" with a Latin twist.

I described it to one of my Cali relatives as "Mexican French dip w/fancy quesadillas"

nolaegghead

Next up, people rediscover bouillabaisse.

(big in New Orleans, btw)

JohnInCarolina

nolaegghead said:

Next up, people rediscover bouillabaisse.

(big in New Orleans, btw)

Why do you have to be such a jackbutt all the time?  Sheesh...

JohnInCarolina

nolaegghead said:

It's like the whole world rediscovered "stew" with a Latin twist.

But ... is that wrong?  Should we not have done that?

SGH

JohnInCarolina said:

nolaegghead said:

It's like the whole world rediscovered "stew" with a Latin twist.

But ... is that wrong?  Should we not have done that?

Nothing wrong with a good stew 🍲 no matter what name you put on it 👍

fishlessman

nolaegghead said:

Next up, people rediscover bouillabaisse.

(big in New Orleans, btw)

its funny that when it was invented the first time...it tasted like portuguese fish stew, or did they just invent the name

dmchicago

SGH said:

JohnInCarolina said:

nolaegghead said:

It's like the whole world rediscovered "stew" with a Latin twist.

But ... is that wrong?  Should we not have done that?

Nothing wrong with a good stew 🍲 no matter what name you put on it 👍

Brown eye stew, for example?

HeavyG

From the article...

"This means that, yes, somewhere, a white woman is sharing her “authentic birria” recipe made with boneless beef, packaged bone broth, a few shakes of smoked pimentón and some puréed carrots — the dark side of internet fame, for any dish."

LOL

lkapigian

lkapigian said:

Thought it stop and have one...or more

At least this is in a back alley in Mexico 

nolaegghead

fishlessman said:

nolaegghead said:

Next up, people rediscover bouillabaisse.

(big in New Orleans, btw)

its funny that when it was invented the first time...it tasted like portuguese fish stew, or did they just invent the name

The Portuguese fish stew (Caldeirada) is more like a gumbo insofar as it's what you have.  Also, no saffron and a different spice profile.

https://en.wikipedia.org/wiki/Caldeirada

SGH

lkapigian said:

At least this is in a back alley in Mexico 

If I may ask, what part of Mexico are you in? I spent 2018, 2019 and a very small part of 2020 in and around Tampico. The food was killer if you knew where to go. 

lkapigian

SGH said:

lkapigian said:

At least this is in a back alley in Mexico 

If I may ask, what part of Mexico are you in? I spent 2018, 2019 and a very small part of 2020 in and around Tampico. The food was killer if you knew where to go. 

Cabo, I wanted the back alleys and stay out if tourist areas , we are here twice a year, putting an offer on a house tomorrow 

SciAggie

@lkapigian Good luck with the offer.

Botch

nolaegghead said:

Next up, people rediscover bouillabaisse.

(big in New Orleans, btw)

https://youtu.be/4lMcrgVV8NE?t=142
 

SGH

lkapigian said:

Cabo, I wanted the back alleys and stay out if tourist areas , we are here twice a year, putting an offer on a house tomorrow 

Good luck brother. Hope it works out for you 👍

fishlessman

nolaegghead said:

fishlessman said:

nolaegghead said:

Next up, people rediscover bouillabaisse.

(big in New Orleans, btw)

its funny that when it was invented the first time...it tasted like portuguese fish stew, or did they just invent the name

The Portuguese fish stew (Caldeirada) is more like a gumbo insofar as it's what you have.  Also, no saffron and a different spice profile.

https://en.wikipedia.org/wiki/Caldeirada

my family came mostly from the azores, more specifically graciosa island, that french concoction is pretty much what i make but some ninny added saffron and sea-robin. no self respecting greasy portagee is going to eat sea-robin. saffron makes it taste like dirty dishwater anyways dont need a fancy french stove to make it either, just throw it over a fire while you fish

dmchicago

This is the recipe we've used before and that I will start on today.

https://www.foodandwine.com/recipes/birria-tacos

CPARKTX2

I did them a couple of weeks ago, and they are fanstastic.  I loosely followed Joshua Weisman's recipe. You''ll enjoy the cook, I highly encourage it.  

SciAggie

The broth is liquid gold. I wasn't a huge fan of cooking the tortillas soaked in broth and fried in the skimmed fat. Don't get me wrong, they were delicious - but quite messy. I was a huge fan of the meat in the broth, leftover meat and broth on a baked potato, meat and broth on nachos... You get the idea.
For tacos, I'm more of a carnitas guy.

lkapigian

But how many are doing Goat, that's what we get here 

texaswig

I've made tacos, heated up tamales in seasoned oil, and did the Ramen. 

MasterC

Dang Texaswig tamales. Three dollars a dozen, best break ever