Cinco de Mayo is upon us, and that means it’s time to break out the sombreros, put on your dancing shoes, and get ready for a fiesta like no other. While many people associate this holiday with margaritas and mariachi bands, there’s so much more to this lively celebration than meets the eye. Let’s dive into the history of this exciting holiday and discover how you can celebrate in style with a mouthwatering dish – Birria Tacos with Crumbled Gayo Azul Cotija.
Picture this: it’s May 5, 1862, and the Mexican army is facing off against the powerful French forces in the Battle of Puebla. Despite being outnumbered and considered the underdogs, the Mexican troops prevail, securing a remarkable victory that not only boosts morale but also symbolises the spirit of resilience and fortitude. Fast forward to the present day, and Cinco de Mayo has become a day of national pride, celebrating Mexican culture and honouring the heroes of that fateful battle.
In the United States, Cinco de Mayo has evolved into a colourful extravaganza of parades, parties, and, of course, food. Mexican cuisine is renowned for its bold flavours and vibrant spices, making it the perfect centrepiece for any fiesta. While traditional dishes like tacos and guacamole always have a place at the table, why not spice things up this year with a tantalising twist on a classic taco – enter the Birria Tacos with Crumbled Gayo Azul Cotija.
This stunningly delicious dish features tender shredded beef marinated in a delightful blend of achiote paste, spices, and apple cider vinegar, creating a flavour explosion that will transport your taste buds straight to Mexico. The crowning glory? The rich, tangy Gayo Azul Cotija cheese, adding a touch of creaminess and depth to each delectable taco. Top it all off with sliced red onions, cilantro, radishes, and a squeeze of lime, and you’ve got a party on a plate.
As you gather your friends and family to celebrate Cinco de Mayo this year, why not impress them with this show-stopping dish? Set the scene with festive decorations, crank up the mariachi music, and let the aroma of Birria Tacos with Crumbled Gayo Azul Cotija fill the air. Take a moment to toast to the brave soldiers of the Battle of Puebla, whose courage and determination continue to inspire us today.
So, amigos, this Cinco de Mayo, let’s raise a glass (or a taco) to the spirited heritage and vibrant culture of Mexico. Whether you’re savouring the flavours of Birria Tacos with Crumbled Gayo Azul Cotija or dancing the night away, embrace the joy and unity that this holiday brings. Viva Cinco de Mayo! Mangia Mangia! Ole!
Birria Tacos with Crumbled Gayo Azul Cotija by George Duran
Ingredients:
– Gayo Azul Cotija Cheese, crumbled
– 2 tablespoons of achiote paste
– 1 teaspoon each of cumin, chili powder, paprika, coriander, oregano, garlic powder, and onion powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/4 cup of apple cider vinegar
– 2 cups of beef broth
– 8 small corn tortillas
– Sliced red onions, chopped cilantro, thinly sliced radishes, and lime wedges for serving
– 1 pound of beef (such as chuck roast), cut into small cubes
Directions:
- In a large bowl, combine the first ten ingredients. Add cubed beef and mix thoroughly.
- Place beef in a Dutch oven or large pot, adding apple cider vinegar and beef broth. Bring to a boil, then simmer for 2-3 hours until beef is tender. Shred meat using two forks and season with salt if needed.
- Heat a griddle or nonstick pan over medium-high heat. Soften tortillas in the pan, drizzle with birria cooking liquid, and crisp.
- Place shredded beef in the centre of each tortilla, adding birria cooking liquid, Cotija cheese, onions, cilantro, and radishes.
- Fold tortillas in half and serve with lime wedges and extra birria sauce.
