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Birria Quesotacos (Pressure or Slow Cooker)

  Birria tacos are making their mark across the U.S. and there's a good reason why! Birria is traditionally a Mexican stew made from goat meat, but I've only had beef birria tacos and they are amazing. The corn tortillas are dipped in the birria beef broth, fried and loaded with melty cheese, beef and toppings. I was so excited to find a recipe that I could make at home since I don't have any good taco spots nearby. The meat can easily be made in a pressure or slow cooker and directions for both are listed below. The key is making a great broth and using it as a dipping sauce for your tacos. The tacos have an amazing flavor on their own, but the broth makes it 10x better. My favorite toppings are diced onions and cilantro. They provide such a well-rounded flavor. You've got to try these out! Birria Quesotacos (Pressure or Slow Cooker) Adapted from Gimme Some Oven 3 dried ancho chiles, stems removed and seeded 3 dried guajillo chiles, stems removed and seeded 1 Tbsp. oli

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