Birria tacos

This is a crunchy slice of heaven.   The origins of this taco from my research was created in the State of Jalisco specifically the town of Cocula.  This dish is served as a stew or as a taco filling.  A variety of meats can be used beef, chicken or pork however goat is the traditional protein used.  The secret to the sauce is in combination of peppers guajillo chiles, ancho chiles and chipotle peppers in adobo sauce.  I also use bay leaves, garlic, a little bit of vinegar to brighten the flavors.

The recipe I “follow” is this version.  I add chipotle peppers in adobo sauce.  The first version of this I used only 1 however another site suggested 3.  I will try it with 2 next time.  It is easier to add the extra heat than take it out.  This dinner is a huge win.