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Birria Tacos Recipe

Birria Tacos

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on November 22, 2012

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    This was delicious. I followed the recipe for the most part, but my market didn't have achiote paste. I somewhat compensated by adding a little extra cumin, a little freshly ground coriander seed, and a couple dashes each of allspice and nutmeg. I also drizzled a little crema on top. The color of the deep red meat topped with the pink pickled onions andr the white crema made a very attractive dish. Also, following a tip from Chef Vallidolid on Facebook, I added minced habanero to the pickled onion recipe to up the heat.

    An update to my previous review. I made this again, this time with the achiote paste. However, I subsituted a chopped braised lengua (beef tongue for the short ribs. Really, this is an excellent recipe and could be used with several different meats. I may try it with roasted pork next time.

    This is the.first dish I've made from Chef Valladolid, and it was in all respects a winner.

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  • on November 22, 2011

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    This is a keeper. I love the flavors. The short rib was juicy and the Pickled onions gave a great flavor. YUM.

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  • on April 23, 2011

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    Mine that not come out as thick as I wanted it to..... But is still very good. I would just probably next time add some more spice too it, since my husband loves spicy food

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