Birria Tacos (Quesabirra) were trending when I posted a recipe a while back, and still are, for good reason. They’re everything you love about Mexican food, plus more! Tender beef, luscious and juicy, lots of gooey cheese and crispy goodness, and best of all, dippable. The broth, consomme, that results from cooking takes everything over the top! And now you can make them faster at home with my Instant Pot Birria Recipe.
Instant Pot Birria Quesabirria Tacos
Birria de Res & Birria Tacos are super trendy, and if they’re not on your radar yet, let this be a sign to make them! Birria de Res is a classic, a Mexican “stew” of beef, slowly cooked, earthy, rich, fragrant, and just a little spicy. And the tacos made from it? Quesabirra, out of this world delish.
Birria de Res & Birria Tacos
There’s some things that just go together. Salt & pepper, peanut butter & jelly. Chocolate and caramel. And now: Kung Pao Chicken with Noodles.
Kung Pao Chicken & Noodles
New Mexican Carne Adovada is a dish that is quintessentially New Mexican although versions have traveled Northward into Colorado where I lived for many years. When cravings for the deep red chile flavor come on, this is how I satisfy it.
New Mexican Carne Adovada
I was introduced to Posole or Pozole Pork Hominy Stew (Pozole Rojo) in Denver when one of my co-workers bought it for nearly every office “food day.” Those in the “know” snuck away to the buffet table before lunch to get some before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.
Posole, Pozole, a rich pork and hominy stew.
