I first encountered birria tacos sometime last year during the pandemic when one of our kids ordered this for merienda. When the box arrived, the contents were interesting: a couple of seemingly fried tacos with dipping sauces. I thought this was a nice upgrade to the typical tacos we know of. In our short side trip to Mexico City a few years back, the taco scene would definitely give one ideas how else to prepare and serve this dish to our taco-loving Filipinos.

The tortilla used here is the one I personally prefer: corn tortillas. Not only is this gluten-free, this soft wrap becomes crispy when heated in the stove top. Birria is a traditional Mexican dish referring to meat stew and one food website shares its origin to the center of the state of Jalisco, in the town of Cocula, located northwest of Lake Chapala, and southwest of Guadalajara.

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