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Birria tacos

6,668 Views | 34 Replies | Last: 3 yr ago by Tailgate88
Lola68
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These seem to be the newest rage. Anyone had them? Got any recipes?
Ducks4brkfast
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AG
No, but JQ's in Cypress are excellent
MoreCushing4thePushing
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I've made them, and had them in restaurants. I think they look better than they taste. Something about the broth just isn't my favorite.
TxSquarebody
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Don Chente in Bryan has good ones. Apparently only new to us TexMex loving heathens. A coworker from San Diego says they have been there forever.
ValleyRatAg
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Lola68
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Thanks for the responses.
Tailgate88
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Thanks for the link. Definitely going to be making that soon!
WES2006AG
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ValleyRatAg said:


I came across this and followed the recipe a few weeks ago and they turned out fantastic. This is now in the rotation when I am looking to braise something.
96ags
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ValleyRatAg said:


The not knowing what a mutton truly is was annoying.

Otherwise, looks good.
OasisMan
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i think hers look better

cypress-ag
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Making these today. Cooler weather and braising just works. Those look amazing.
TXAG 05
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96ags said:

ValleyRatAg said:


The not knowing what a mutton truly is was annoying.

Otherwise, looks good.


To be fair, it's not like knowing different cuts of beef. I don't know if I've ever seen it on a menu.
WES2006AG
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Chef John joining the Birria party.
Silver Arrows
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ValleyRatAg said:


We followed this guy's recipe and really liked them as well. Definitely something fun to try making at home OP.
La Fours
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TxSquarebody said:

Don Chente in Bryan has good ones. Apparently only new to us TexMex loving heathens. A coworker from San Diego says they have been there forever.


Went to Don Chente yesterday specifically to try the birria tacos. It was my first time having them and they were good. I honestly didn't notice much difference between a bite of just the taco and a bite after dipping in the broth.

Matsui
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They got some awesome spots in ftw.
Marcus Aurelius
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Made these tonight. Delicious. Used short ribs. Kinda fatty. Anyone have advice re alternative beef? Pulled pork would be delicious too.
Bruce Almighty
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Marcus Aurelius said:

Made these tonight. Delicious. Used short ribs. Kinda fatty. Anyone have advice re alternative beef? Pulled pork would be delicious too.


I always use a lamb roast. Goat is traditional, but that's a little hard to find.
Belton Ag
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Marcus Aurelius said:

Made these tonight. Delicious. Used short ribs. Kinda fatty. Anyone have advice re alternative beef? Pulled pork would be delicious too.
Chuck roast cut up should work well, you can remove the large pieces of fat prior to going in the pot. Just be careful not to overcook it, I'd keep the oven temp down to 275 or so.

The other thing that I would be careful of when using the cascabels like he does is that not straining the pured chilis can result in a grainy texture and a bitter taste. I guess that's why he uses the vinegar in the video.
Diggity
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There's a pop up restaurant at the Rice Village food hall that will be serving these all month. https://houston.eater.com/platform/amp/2020/10/19/21523153/jqs-tex-mex-bbq-open-politan-row-rice-village-guard-and-grace-reopens-urban-harvest-fundraiser?
Ducks4brkfast
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Yeah that's who I mentioned in the 2nd post. Worth a visit.
Naveronski
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Diggity
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made some of these last night with a buddies recipe.

We used lamb and they were fantastic.

Did my best "food blogger" attempt to show the insides. Burned my damn fingers too



TxSquarebody
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Will be smoking some briskets this weekend. Maybe I should try making these with any leftovers/trimmings? Depending on how they turn out, and available leftover brisket, I'll post up for B/CS locals to come try them.
Naveronski
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They're delicious.



WES2006AG
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I made another batch yesterday and they turned out great again. Wish I would have snapped a picture now.
Tailgate88
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I made these a couple weekends ago and was really excited about them but mine didn't come out. Started late and didn't get the meat softened up enough, and my wife is allergic to jalapenos so we had to cut the chipotles in adobo. I ended up with a non-spicy, tough meated quesadilla.

I'll probably try them again sometime but my first attempt was not good.
Naveronski
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I also started late. Once then went into the oven, I made the call to order pizza. I delayed them by a day instead of pulling them early.
keysercade
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Say more about this place, I live in CCL but haven't heard of it and can't find it online...
Tailgate88
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keysercade said:

Say more about this place, I live in CCL but haven't heard of it and can't find it online...
It's in the strip center across from the HEB at the corner of Texas & Villa Maria.

https://www.yelp.com/biz/don-chente-mexican-and-seafood-restaurant-bryan
Tailgate88
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Naveronski said:

I also started late. Once then went into the oven, I made the call to order pizza. I delayed them by a day instead of pulling them early.
Good call, what I should have done. I also used chuck roast instead of a more tender piece of meat which was probably not a good idea.
Naveronski
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I used beef short ribs, with bone.
I removed bone before cooking, but left most of the connective tissue.
Once they're cooked, that tissue was very easy to remove by hand. Much easier than it would have been to cut off when raw.

Also, instead of shredding manually, I used my wife's mixer with the bread attachment. It's worked great for pulled pork in the last, and good for this too.

Might have to use beef chuck roast for this next time - more time cooking, but less time cleaning? Fine with me.
trouble
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TxSquarebody said:

Don Chente in Bryan has good ones. Apparently only new to us TexMex loving heathens. A coworker from San Diego says they have been there forever.


Don Chente has very good ones.
ME85
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So do I have this right, birria taco and fat quesadilla are the same thing?
Diggity
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It's a hybrid taco, quesadilla, enchilada thing.

All about the braised meat.
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