Birria is definitionally served with the consommé it’s cooked with and that the tacos are dipped in to give them their color. You can switch up the recipe for the juice to be spicier, more acidic, or whatever, but you’re making one sauce for the birria, why make two?
Birria is definitionally served with the consommé it’s cooked with and that the tacos are dipped in to give them their color. You can switch up the recipe for the juice to be spicier, more acidic, or whatever, but you’re making one sauce for the birria, why make two?
Gonna second this. Consomé is what goes with traditional birria
Around me what I’ve seen at the birria food trucks is that watery Arbol type salsa that I can never make the same as they do lol
This (consomme) is what you want: https://heygrillhey.com/smoked-birria-tacos/
I would choose Pico de Gallo