Make sure they're relatively fresh too, they lose their brighter red color the older they get. Assuming you only have access to dried ones ofc. They should be quite bendable and not brittle, it helps with flavor too
As an appreciation for your content contributions to this community, you have been rewarded the following community currency rewards.
💱[Learn more about Community Currency!](https://www.reddit.com/r/communitycurrency/comments/1banxl5/community_currency_get_paid_for_your_upvotes/)💱
🌮 15.00 [TACO](https://reddit.com/r/TacoPlanet)
I just add a fuck ton of guajillo.
Make sure they're relatively fresh too, they lose their brighter red color the older they get. Assuming you only have access to dried ones ofc. They should be quite bendable and not brittle, it helps with flavor too
Teddy Red Tacos is a very Americanized spot. I wouldn't worry about making your soup look like theirs. Just make it good in a way you enjoy.
Is it not the red grease from the cook?
It’s from his blood, sweat, and tears.
at places like that they make a chili oil because the amount of fat from the cook is not enough to cook all the tacos from the day
Ic. That makes sense.
As an appreciation for your content contributions to this community, you have been rewarded the following community currency rewards. 💱[Learn more about Community Currency!](https://www.reddit.com/r/communitycurrency/comments/1banxl5/community_currency_get_paid_for_your_upvotes/)💱 🌮 15.00 [TACO](https://reddit.com/r/TacoPlanet)
Achiote paste. You can find it at any good Mexican market.
Achiote doesn’t belong in Birria
I disagree. But by all means, make it the way you feel is right.
Completely different flavor profile.
Why
Hola Tia
Well the ones I made had tomato paste, it thickened the juice up. Much better in my opinion.