Winter is braising season, and braising season is the best taco season. These are the tacos that reward a long afternoon indoors.
Birria with consomme
The definitive cold-weather taco. Beef chuck braised in a guajillo and ancho adobo for four hours, shredded, griddled into cheese-lined tortillas, and served with a cup of hot red broth for dipping. Nothing else on this list beats it on a freezing night.
Barbacoa
Beef cheek or lamb shoulder cooked low and slow until silky. Serve with warm corn tortillas, chopped onion, cilantro, salsa borracha, and lime. Sunday morning food that works just as well at seven at night.
Guisado tacos
Stewed fillings are underrated in the United States and perfect for winter. Chicharron in salsa verde, picadillo with potato, rajas con crema, and tinga de pollo all simmer in one pot and hold well.
Carnitas
Pork shoulder confited in its own fat for three hours, then crisped. It fills the house with the right smell for two hours before you eat.
Sides that finish the meal
- Frijoles de olla, simmered with onion and epazote.
- Mexican rice.
- Charred tomatillo salsa for brightness against all that richness.
- Pickled jalapenos and carrots.
- Warm atole or Mexican hot chocolate if you want to go all the way.
Cook-once, eat-twice strategy
Every dish here doubles well and improves overnight. Braise on Sunday, eat tacos Monday and Tuesday, and freeze the rest in its own liquid.
Our birria, barbacoa, carnitas, and consomme guides cover all of it step by step.
