Because Steph still has RSI, I’ve been making all our dinners while we chat and watch youtube each night, and in our house that always means taco nights.While my go-to tacos are al pastor, carnitas, carne adovada, and carne asada, Steph asked to mix things up a bit with something a little more modern, and suggested birria tacos.It was so good and so simple I think this just jumped to the top of my list for all of our future taco nights.

What are Birria Tacos? Birria tacos, if you haven’t heard of them yet all over social media and the internet, is traditionally an addictive sweet, sour, slightly spicy, and utterly savory Mexican beef stew that’s slow cooked until the beef is tender and fall-apart juicy and delicious.Someone had the bright idea to stuff this beefy goodness into a taco shell, and then dip the whole mess into the stew and fry it up.They blew up after that, and the rest is history.

But unlike most fad foods, Birria tacos are so good you’ll be making them every week.The best birria tacos are dipped in the stew and then fried to crispy gloriousness It’s really in dipping the tortilla into the stew and frying it to a crisp that the magic happens, so don’t skip this step.Tacos are good but very few people who don’t live in the southwest know that tacos only become truly transcendent once you cook the tortilla in fat.

Traditionally they do this in butter or lard, but here we use the fat from the top of the stew to give it that extra kick

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