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This is a recipe I’ve actually made before, the last time I had EveryPlate, and it’s one of my favorites! I do really enjoy the Birria-style tacos that I get at my local Mexican restaurants, and of course, this is EveryPlate’s version of that.
As usual, this is sort of an inspired recipe, so I’m not going to sit and claim it’s 100% authentic, but I do think it’s really delicious, and I love tacos. This one comes with pre-cooked pulled pork, which is really nice because then you don’t actually have to do a whole lot of cooking. This one’s a pretty quick recipe, and I think it’s really delicious.
I started by peeling and cutting up the onion and the scallion whites. For this, I like to use this veggie chopper that I got off of Amazon. It makes it much easier and I cry a little bit less with the onions! It comes with multiple size screens so that way you can choose how thick. I find that for solid white onions, it’s better to use the bigger slot, and then for the scallion whites, I use the smaller slot screen.
I follow the instructions for this pretty closely. You get to put together the sauce, cook the veggies, and reheat the pre-cooked pork.
I recently got a small Cuisinart stainless steel sauce pan, which is the perfect size for these small recipes.
The only difference is at the very end: instead of putting the tacos in a pan to crisp them up, I actually use my old George Foreman grill that I’ve had for a long time.
I don’t really use it for grilling meat so much because it cooks a little bit too much of the juice and fat out, which I know is kind of the purpose of these grills back in the day. But my favorite thing to use it for now is almost more like a panini press or a sandwich press, and one of the things I use it the most for are things like these tacos or for like a quesadilla.
I find that it keeps everything together; it presses it, grills it, and then I’m not trying to flip it in a pan because it does both sides together.
Generally, again, this one’s very easy. Highly recommend if you’re into Mexican-inspired flavors and you want one that’s pretty quick and easy to make. This does make a total of six tacos, so depending on appetite, this can be two servings of three tacos, and I’ve even stretched it personally, if I’m not super hungry, into three servings of two tacos. So, nice, easy, versatile, not a whole lot of cooking, but fresh and delicious!
Like I said, this is one of my favorites. I was glad to see it back on the menu when I ordered my first box again. This one’s really tasty, and I especially love that it comes with the dipping sauce, which is part of what makes Birria so great. I’ve always been a person who’s been a big fan of a French dip sandwich, where you dip a beef sandwich in the au jus, and I’ve always kind of felt like the Birria tacos are sort of like that, where you’re dipping a sandwich or a taco or a quesadilla into the delicious dipping sauce.
For my personal taste, this is so delicious! It’s just a little spicy and the flavor of the Tex-Mex paste is so good. This is on my list for more repeat cooking!
Bon appétit!
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