LET’S CHAT ABOUT IT
I’m not the kind of person that can just casually enjoy things — I throw myself entirely into everything I have ever liked. I dedicate hours to learning about it, researching, reading articles, watching videos, because I have to know everything about it. So, naturally, after I tried birria de res for the first time and it (not to sound dramatic) changed! my! life!, a decent amount of my free time has been consumed by birria.
A few nights ago, I had two cups of tea at 10:00pm which pretty much ruined my life and kept me up until 5:00am. Unlike any normal person who would have spent this time binging Netflix, I binged birria recipe videos on YouTube. There is something so indescribably satisfying about watching someone construct a perfect, deep red consome from scratch from the comfort of your own bed in the middle of the night… take my word for it.
What I couldn’t help but notice during my time in the birria rabbit hole, however, was how different all of the recipes I watched were. It seems to start with the same basic foundation — beef, an array of chiles, and some aromatics — but the spices and additions in the stew are as personal and family-oriented as I know gravy and meatball recipes are to us Italians.
And Lord knows I’m a sucker for a family recipe.
All my hours of watching birria videos just made me want to try it everywhere I can, in every different way it’s offered, to see if I can taste the differences in recipes, to identify whose birria in which form is my all-time favorite. Ugh, having enough knowledge of birria to actually have a definitive favorite would be my dream!
Anyway, I highly recommend watching the two recipe videos I attached. They’re great, their hosts are engaging, and they were the catalysts to my multi-hour, middle of the night birria spiraling. Sorry in advance when you fall down a similar rabbit hole.
We Stan Tacos 