49 Commentaires

  1. Gal – EEN – do, they are of course the chee – lees, as they say in Tijuana that make the birria. BTW the country of Chee – lay is not pronounced chee – lee. If ever you are in TJ just go to 8th and Ocampo. 8th is the one way that goes east from the Fronton Palacio (Jai-ali) on Revolution, Ocampo is about 3 blocks east of Revolution.

  2. If you think the birria tacos are good, make a big batch, ensuring leftovers. The next day (and yes, birria is definitely better the next day), put the leftover birria and its juice on a buttery baked potato. Hit it with the onions, cilantro and a little crema. It's better than the taco.

  3. Thank you thank you thank you for this recipe this looks so amazing and by reading the comments seeing that people have already made it I'm definitely going with this recipe I have been driving around Tucson to Phoenix looking for the best place to get these tacos but I heard that it's just best to make them homemade and I'm going to use this recipe thank you again, I also love that you explain your background like how your mom was a vendor and then that's kind of how you got into it so it's just real passion so I'm pretty sure the flavor is amazing

  4. First I have heard of Birria. This looked great. I understand this is traditionally made with goat and that makes it even more interesting because I'm wanting to include goat in my menu's meat choice. I've had goat and it's great. I believe it will eventually be a new food favorite in the US food choices. Everyone have a great day 🌤 😀

  5. The first time I had birria it was in a burrito at my favorite Mexican restaurant. I was so sad when they took it off the menu years ago. I’ve been hoping since these tacos have gained popularity they’ll bring it back.

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