Birria tacos take their place on Denver’s Mexican restaurant menus (via thknwco)
Because goat is a tougher sell to U.S. eaters, not to mention harder to come by here, most local birria slingers make it with beef. The taco format is an adaption, too, as birria is traditionally eaten in Mexico in a bowl with a side of tortillas.
At Casa Cortes, they slow-cook the meat with red chiles and a top-secret blend of spices, saving the juices for the all-important consomé, the rich, greasy stew used for taco dipping. They also dunk the corn tortillas into the consomé , then throw them onto the griddle, fill with beef and cheese, and toast it all up until it has a bit of a crunch. The finished birria tacos are garnished with queso fresco, cilantro and onions.
California is where the U.S. birria boom got its start, where social media influencers made Instagram stars out of little taco trucks making mouthwatering creations. Beginning in 2018, the L.A. influencers flooded social media with pictures of glistening, griddled tacos sopping up dark, meaty pools in Styrofoam cups. Soon, everyone was lining up to take pictures, er, to eat quesabirria tacos, of their own.
Here in Colorado, the same thing happened, just a couple of years later. Denver Food Scene, the social media account considered to be the most influential of the Denver food influencers, started posting a flurry of birria taco photos and videos in the fall of 2020, racking up the Instagram likes, tags and shares. It first posted about Kiké’s in December 2020, then again in February and May of 2021, and the lines got longer and longer.
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