This delectable taco is filled with beef birria, which is shredded beef cooked in a flavorful red tinged broth. More red color comes from oil colored with annatto seed that the corn tortillas are dipped in before going onto the flat top grill. I call this oil “taco lubricant”, and the red color drips as you eat the taco. When the tortilla was fried but still pliable, the chef added a generous portion of the beef and folded the taco. For garnish I chose picked red onion and sliced radish. For my sauces I chose the spicy orange habanero and the green jalapeño that was actually more sour than spicy. I also ordered a little bowl of beef broth dipping sauce that included some garbanzo beans, a tradition of this pop up restaurant. I garnished the broth, as they suggested, with chopped onion and cilantro and a squeeze of fresh lime. There was nice texture from the fried tortillas, and the garbanzo beans added texture to the dip. Dipping the tacos into the broth made them even juicier and tastier. There was a harmony of sour, savory, and spice, and somewhere on the plate I detected the welcome flavor of Mexican oregano.
Location: Tacon'Todo at Coachella Valley Brewing. Follow them on Instagram. Date: November 5, 2022.
0 Comments
Leave a Reply. |
AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
All
|