With roots in Jalisco and Tijuana, birria tacos were popularized in the United States, first in Los Angeles. At Dallas’s taquerias, it is typically made with beef (birria de res). The meat is braised until it is impossibly tender in spices and chiles, loaded into tortillas with cheese, and griddled. That ensures the exterior is crispy and the interior holds delightful melted cheese and meats. The braising liquid is then repurposed into a hearty consomme, garnished with onions and cilantro, and served on the side for dunking.
These eateries serve exemplary versions of birria tacos around the Metroplex.Read More