Full Recipe
Author
Chef Fig |
Description
I'm all about authentic tacos and Mexican cuisine, and this Birria recipe is one of my all-time favorites. Using Melinda's Salsa Cinco—a perfect blend of Chipotle Ketchup, Green Sauce, Mexicana, Fire Roasted Garlic, and Habanero—paired with dried chiles and aromatics, I create a marinade that's pure magic. The meat is slow-cooked until tender, then shredded and stuffed into quesadilla tacos fried on the plancha with Oaxaca cheese, cilantro, and onions. The result? Ooey gooey, crispy tacos that take a dip in a savory consommé before heading straight into your mouth. Trust me, you've got to make these—they're life-changing. My family went absolutely nuts for them!
