Barria tacos

[bigboxes]

I made barria tacos for the first time this week. I was going to use goat to be authentic, but couldn't find it at Fiesta. Texted one of my Mexican friends, who asked his mom. She said Halal Market. Ah, they eat goat and lamb. I will know next time. I ended up settling on beef chuck shanks.

It was a lot of work. I had to sear the beef and then I put them into my slow cooker. I added beef broth and a birria bomb for the seasonings. Then, cooked on low for 8 hours. Finally, I had to shred the beef.

I also made salsa verde and fresh guacamole. By the time I got that done, I was ready to heat the corn tortillas in the sauce and then add the meat and some cubed Colby jack. Diced up some onion and cilantro to finish it off.

It was so good. And the amount of dishes to clean was insane!

 

[suffocation_]

Looks gorgeous, well done!

Having had authentic birria tacos with lamb, I genuinely think chuck holds the flavor better

 

[DerHusker]

Tacos are my favorite food group!

 

[Wasker73]

The Hispanic population here in Eastern Washington runs between 20-30% of the population. Their homes that have an acre or two in farm country always have lots of goats. They are not raising them because they think they are cute. Most of my Mexican friends like tacos made with lengua (tongue) the best. I am an adobada man, myself.

 

[skin-tight]

Birria

 

[HuskerInCarolina]

Birria tacos are my favorite dish to make. There is absolutely an insane amount of dishes and it’s a full day’s work. We probably only use goat maybe 1/4 of the time. We primarily use chuck roast and beef ribs. We also use a combination of crumbling cheese and melting cheese when making the tacos. It’s so good.