06/17/2026
BIRRIA TACOS ON SOURDOUGH TORTILLAS - In one of my past lives, I briefly helped run a very fun, delicious, and badass taco pop up. My coworker taught me how to make birria, and ever since then, Iโve been making it once a year in a bulk so I can enjoy it all year round. The other night, the time had come: I was craving birria in all its glory, so I planned a taco night.
I made a spur of the moment decision to add sourdough discard to my tortilla dough and ooooooh boy. Game changer. The fermented flour completely transformed these tortillas, which I typically make with masa and water according to the directions on the masa bag (and they are perfect and delicious just as they are). However, Iโm a sourdough girl living in a sourdough world, so I added a splash of lime juice, some salt, and my sourdough discard for the โgram and the VIBES, and my forever tortilla recipe was born. The tortillas held their shape and structure so beautifully, and the texture was unmatched. The corn was amplified by the fermented grains, and the lime and the salt took these tortillas over the tippy-top.
Making the birria consomรฉ is a labor of love well worth every step. Eating it reminds me of some really special moments and memories. Itโs also insanely delicious and I wish I could legally feed it to you, but as a home baker I canโt, so youโll just have to trust me on this one.
Cheers to my favorite meal other than sourdough pizza, and to my terrible and embarrassing pronunciations.
๐ฎ
๐โ๐ฉ
๐ง
๐โ๐ฉ
๐ฎ
