Comments on: Authentic Mexican Birria Recipe (3 Methods)

By: GregScar

GregScar — Wed, 26 Mar 2025 01:34:59 +0000

I used 3lbs of beef shoulder roast, followed directions to the letter, the flavor was perfect. The “problem” I had is with the consommé – my finished product was more of a puree. It was great for dipping the tortillas prior to the griddle, their straight flavor is amazing, but it was my understanding the consommé should be more of a liquid vs a puree, for dipping. What thoughts do you have, what did I do wrong?

By: Aron

Aron — Thu, 26 Sep 2024 21:17:35 +0000

After I have blended the ingredients with the peppers do I add 2 cups of water in the blender or where does this come in

By: Steven

Steven — Sun, 11 Aug 2024 16:48:39 +0000

Very good recipe the family loves it! We’ve made it multiple times and with different meats even venison. Don’t forget to dip tortillas in the consome and put on griddle with cheese and meat and toast.

By: chris

chris — Sun, 11 Aug 2024 01:11:18 +0000

Delicious!!! made this a couple of days ago with boneless short ribs i had on hand. also, since it’s grillin’ season here in chicago, rather than the stovetop/oven/pressure cooker methods, i smoked them in an aluminum pan on my trusty weber for several hours over charcoal and post oak wood for smoke. after about 4 hours at 250-ish degrees, i covered the pan with foil to allow the meat to become tender…WOW. the flavor of your marinade/consomme with the addition of smokiness was amazing! thank you for your recipe and i hope you don’t mind my alterations…

By: GW

GW — Tue, 09 Jul 2024 23:40:17 +0000

This was delicious but I wonder whether a total of 3 Tablespoons of salt is a typo. It had great flavor but you could barely taste it through the saltiness. Next time I will salt the meat but not add any more salt to the marinade. Thanks for teaching me a new recipe!

By: Abril

Abril — Thu, 28 Mar 2024 15:45:15 +0000

In reply to Kim.

You can use whatever selection you like. Passing on the goat, lol

By: Anonymous

Anonymous — Mon, 18 Mar 2024 13:54:21 +0000

I made this months ago and I couldn’t believe the flavour this packed. I’m making this again later this week!

By: Nicola B

Nicola B — Mon, 20 Nov 2023 18:11:58 +0000

This is THEE best taco recipe, hands down! My kids often ask me to make it, I have made it for a 40person birthday party too! It’s a favorite hand down! I love that I can make this and have it for tacos the first night and then the next day I make it into a soup by adding a little extra beef broth. I have a soup station where my family can add what they want, rice, cheese, tortilla strips, cilantro, avocado, limes etc.
LOVE LOVE LOVE this recipe!

By: Nicola

Nicola — Mon, 20 Nov 2023 18:07:05 +0000

In reply to Kim.

@Kim, this isn’t spicy at all. My 5 & 8 yr olds love these tacos a s they don’t complain of it being spicy.

By: Anonymous

Anonymous — Tue, 14 Nov 2023 02:11:56 +0000

In reply to Kim.

Birria in Jalisco Mexico is made with goat rather than lamb.