The meat alone cost me 36 (before tax) and the peppers and spices about 10 to 15 (i have enough dried chillies leftover to do it again). These are NYC prices.
Buying birria tacos typically runs 12-15 for two tacos and a serving of consumme. Those tacos usually only have a spoonfull of birria, so I definitely think it's worth it.
With this amount, I'll be feeding for over a week. Whether it's over some cilantro lime rice, next to a nopales (cactus) salad, inside a quesotaco, over chilaquiles or nachos. It's definitely worth it.
We are even going to use the gloop (the gloop is the strained out onion, tomatoes, chillies, and tiny tiny melted beef fibers) to try and make some homemade birria soup dumplings.
This was spur of the moment using left over chilli from a few days ago. If I made the chilli for this purpose, I would have gotten rid of the beans and zucchini, added a lot more peppers for heat, and reduced it alot more.
Yeah, it's supposed to be tomatillo, not talmatios (my bad, I blame a healthy combination of stupidity and dyslexia) though I've never heard the term Mexican ground cherries before, let alone ground cherries.
Homie forgive me I just saw this. It's Salsa Verde and cilantro lime guac. Recipes below for posterity's sake. All amounts are to taste, these are just what I used here.
Salsa Verde (on the hot side. I think it's easier to take away heat than it is to add)
10 Medium Talmatios
2 Poblano Peppers
8 Jalapenos
2 Limes Juiced
1/2 Large Onion
1/2 Cilantro bunch
3-4 Garlic Cloves
Half of Tamaltios, Peppers, and garlic roasted
Other half boiled in salt and pepper
Add to blender, add lime juice, cilantro, onion, and salt.
Blend
Cool
Season to taste
Cilantro Lime Guac (this takes away the heat)
3 Avocados
3 Limes
1/4 cup mexican crema (any sour cream probably works, but mexican crema hits different and I'm not smart enough to explain why)
1/2 bunch cilantro
Salt & Pepper
Water to achieve correct consistency
for posterity's sake, this was nearly exactly sally's recipe
Only big difference is that I only had trader joe's cinnamon graham crackers, and I think those are a lot crunchier than other brands, so it came out a alot harder than a nabisco graham cracker crust.
I'm probably just a Neanderthal, but I need that ooeygooeyness of the classic. I will always enjoy the basque, but I'm picking the classic if both are in front of me.
These are the finest Trader Joe's ingredients of the land. Driven a full hour and a half from NYC to Hudson Highlands State Park and eaten atop Bull Hill.
Lupo @ Lupo @lemmy.world Posts 46Comments 129Joined 2 yr. ago
Worth it? Like financially? I think so.
The meat alone cost me 36 (before tax) and the peppers and spices about 10 to 15 (i have enough dried chillies leftover to do it again). These are NYC prices.
Buying birria tacos typically runs 12-15 for two tacos and a serving of consumme. Those tacos usually only have a spoonfull of birria, so I definitely think it's worth it.
With this amount, I'll be feeding for over a week. Whether it's over some cilantro lime rice, next to a nopales (cactus) salad, inside a quesotaco, over chilaquiles or nachos. It's definitely worth it.
We are even going to use the gloop (the gloop is the strained out onion, tomatoes, chillies, and tiny tiny melted beef fibers) to try and make some homemade birria soup dumplings.