Over the past couple of years, there’s been no food trend more captivating than tacos de birria. With roots in Jalisco and Tijuana, birria tacos were popularized in the United States, first in Los Angeles. They are typically made with beef (birria de res) at Dallas’s taquerias. The meat is braised until impossibly tender in spices and chiles, loaded into tortillas with cheese, and griddled to crispy, gooey perfection. The braising liquid is then repurposed into a hearty consomme, garnished with onions and cilantro and served on the side for dunking.
The trend is booming in DFW, and these eateries serve exemplary versions of birria tacos, along with equally compelling dishes such as birria ramen and gooey birria grilled cheese.Read More