A lot of the birria that you can get stateside is legit…and a lot of it isn’t. Is Taco Bell’s shredded beef a one-for-one match for birria? No. Was it still tasty? Absolutely. (Hey, some purists would argue that birria with cheese is sacrilegious, but that didn’t stop quesabirria tacos from taking over America.) The meat was fall-apart tender and saucy. The cheese was more notable for its texture than its flavor, although it offered milky respite from the smoky, heavily seasoned protein.
I also liked the grainy, earthy crunch of the corn tortilla. For the best texture, I recommend eating it ASAP so the cheese doesn’t turn from crispy to sweaty, dampening the shell in the process. I also wonder what this would be like without the creamy jalapeño sauce; it was a bit overpowering in some bites, and I’d like to know what the meat tastes like solo.
Pros aside, the most damning element was the red sauce substituting soul-soothing consommé, aka the meaty, savory broth that birria is prepared in and served with for dipping and drizzling. Even though it’s my favorite Taco Bell condiment, thanks to its smoky, tomato-y, enchilada sauce-like flavor, it’s a far cry from consommé and doesn’t provide the same taste, warmth, or nuance. That said, I tip my hat to Taco Bell for the visual similarity.
Dining and Cooking