Tacos de Birria | Kenji's Cooking Live

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I’m making Tacos de birria a la plancha, as well as serving the birria broth based on a technique I had at a restaurant in Puerto Vallarta. Check out Paola Gonzales' Instagram account where she posts gorgeous photos of food from Puerto Vallarta: https://www.instagram.com/p/BgkXICdjypa/ The birria with the disk of crispy goat meat can be found at Birriería el Tío Toño: Berlín #108. They were one of the most delicious things I ate in Puerto Vallarta. I'd also recommend the smoked marlin burritos from any of the Tacón de Marlin locations, and aguachiles from Ocho Tostadas (multiple locations). The birria I made is based off of the beef barbacoa recipe I wrote for Serious Eats a while back: https://www.seriouseats.com/recipes/2012/04/tender-beef-barbacoa-chipotle-tacos-recipe.html It's called "barbacoa" there because people are familiar with the barbacoa at Chipotle. However, the dish is actually more similar to birria de res. In this video I made it with lamb neck and lamb shoulder. Any fatty stewing cut of lamb, goat, or beef will work. The tacos alla plancha is a technique you can use for any brothy, braised meat preparation, including birria, barbacoa, carne adovada (https://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html), chicken tinga (https://www.seriouseats.com/recipes/2016/01/chicken-tinga-spicy-mexican-shredded-chicken-recipe.html), or even chile verde (https://www.seriouseats.com/recipes/2011/01/chile-verde-with-pork-recipe

Published 2020-06-23 · Watch on YouTube ↗
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