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You know the drill: a cookie banner, a pop-up, an autoplay ad, and nine paragraphs about Greg before the ingredients show up. Give Kitchens the link and it pulls out just the recipe — clean, scrollable, cookable. Try it →
Import your first recipe tonight →The BEST Birria Tacos You Will EVER Make (Life-Changing!!)
Jump to Recipe ↓(just 14 more stories)Before we get to the recipe (I promise it's coming!), let me take you back to the summer of 2009, when my husband Greg and I rented a tiny casita in Jalisco…
Now, Greg doesn't usually like tacos. I know what you're thinking — who doesn't like tacos?! Well, that story starts with a tortilla incident in 1986…
Anyway — Jalisco. The smell of consommé in the morning air. Greg took one bite and said the tacos were "fine." FINE?! That's the moment I knew I had to recreate them…
…37 paragraphs remaining before the recipe card.
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A rich, deeply spiced beef braise steeped in guajillo and ancho chiles — dipped in consommé, griddled crisp, stuffed with melted Oaxacan cheese. Read more
Toast dried chiles in a dry skillet over medium heat until fragrant, 30 seconds per side. Remove stems and seeds. Soak in hot water 15 minutes until softened, then blend with soaking liquid into a smooth adobo.
Season beef generously with salt. Brown all sides in a Dutch oven over high heat. Add adobo, onion, garlic, bay leaves, and enough water to cover. Braise covered at 325°F for 3 hours until fall-apart tender.
Shred the beef. Skim fat from the consommé and reserve. Dip each tortilla briefly in warm consommé, place on a hot griddle, fill with beef and cheese, fold, and cook until crisp. Serve with a cup of consommé for dunking.
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Thick-cut brioche soaked in a vanilla-cardamom custard, pan-fried golden in browned butter — exactly how it's been made since 1962. Read more
Whisk eggs, milk, vanilla, and cardamom together in a shallow bowl until fully combined and slightly frothy.
Melt butter in a large skillet over medium heat until it foams and smells nutty. Dip brioche slices in custard 20 seconds per side. Cook 2–3 minutes per side until deep golden. Serve with maple syrup.
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A deeply savory soy-based broth with chewy noodles, silky chashu, and jammy soft-boiled eggs — weeknight-fast, weekend-worthy. Read more
Bring stock to a gentle simmer over medium heat. Whisk in shoyu and mirin. Taste and adjust seasoning — it should be deeply savory with a touch of sweetness.
Gently lower eggs into boiling water and cook exactly 6½ minutes. Transfer to an ice bath immediately. Once cool, peel and slice in half lengthwise.
Cook noodles in boiling unsalted water 60–90 seconds, or per package instructions. Drain well and divide between two bowls.
Sear sliced chashu in a hot dry pan until the edges crisp and caramelize, about 1–2 minutes per side. Set aside.
Ladle hot broth over the noodles. Top with seared pork, egg halves, sliced scallions, and quartered nori. Serve immediately.
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