Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

The Birria Boom

JohnInCarolina
JohnInCarolina Posts: 34,843
in EggHead Forum
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.  
"I've made a note never to piss you two off." - Stike

"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
· Share on FacebookShare on Twitter
«1

Comments

  • dmchicago
    dmchicago Posts: 4,519
    We have a major (for us) cold front coming this weekend and birria may be just the thing to beat the chill.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,663
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • xfire_ATX
    xfire_ATX Posts: 1,188
    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.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,397
    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.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,663
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    It's like the whole world rediscovered "stew" with a Latin twist.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    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"
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Next up, people rediscover bouillabaisse.

    (big in New Orleans, btw)
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,843
    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...
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,843
    nolaegghead said:
    It's like the whole world rediscovered "stew" with a Latin twist.
    But ... is that wrong?  Should we not have done that?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    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 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,663
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    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?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    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
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    lkapigian said:
    Thought it stop and have one...or more




    At least this is in a back alley in Mexico  =)
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109

    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.



    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    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 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    @lkapigian Good luck with the offer.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,397
    nolaegghead said:
    Next up, people rediscover bouillabaisse.

    (big in New Orleans, btw)
    https://youtu.be/4lMcrgVV8NE?t=142
     

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    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 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,663
    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.




    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 :o dont need a fancy french stove to make it either, just throw it over a fire while you fish

    Image result for fishlessman mussels

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    This is the recipe we've used before and that I will start on today.

    https://www.foodandwine.com/recipes/birria-tacos
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • CPARKTX2
    CPARKTX2 Posts: 222
    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.  
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    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.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    But how many are doing Goat, that's what we get here 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • MasterC
    MasterC Posts: 1,615
    Dang Texaswig tamales. Three dollars a dozen, best break ever
    Fort Wayne Indiana 
    · Share on FacebookShare on Twitter

Categories