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Why birria tacos deserve every bit of the attention they are getting

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Birria has become a trend and I was sceptical because trends usually disappoint. I made proper birria for the first time three months ago — goat or beef short rib braised for hours in a chile-tomato consommé — and I now understand why everyone is talking about it. The technique that makes it: dip the corn tortilla in the consommé before cooking it on the comal. The tortilla picks up fat from the consommé and crisps differently. The fat gets into the tortilla's structure rather than just sitting on the surface. Then the braised meat, onion, cilantro, and a separate cup of hot consommé for dipping. The consommé as a dipping liquid is not optional. It is what makes the whole experience. Drink it between bites.

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taco_purist

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The consommé-dipped tortilla is the technique that makes birria different from any other taco. It is not just adding flavour — it is changing the structure of the tortilla. The fat from the braise gets into the dough and when it hits the comal the fat renders and creates a different crispness than any oil or dry-cooked tortilla.

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slow_carnitas

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Beef short rib produces a richer consommé than goat in my experience, and the fat content is higher, which means the tortilla dip gives you a more dramatic result. Goat is more traditionally correct and the flavour is more complex. For your first birria: short rib for ease and confidence. Then try goat once you understand what the dish should taste like.

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