No matter what cuisine you may find, there's always something dipped in succulent meat juices to add more flavor. 

You're already familiar with the French Dip, a sandwich dipped in flavorful au jus. Now, here's your chance to try an incredible taco, dipped in meat juices made from traditional Mexican flavoring.

You've seen this all over the internet. With prices being what they are these days, the appeal of making something at home instead of getting it ready-made is huge!

The weekend is the perfect time to try some Birria Tacos. I decided to make Chicken Birria Tacos (Birria de Pollo) instead of beef not only because it's less expensive but also because it doesn't take as long to cook as beef. 

If you don't have an Instant Pot, you can easily use the stove top. The directions don't change much between the two. Either way, it's delicious!

Be sure to get the oil hot when you fry the tacos. This allows them to fry quickly, without standing in the liquid. If you're familiar with enchiladas, you will already know that, the longer the tortilla sits in liquid, the greater the chances of it breaking apart.

You almost have to "trick" the tortilla into crisping up, before it gets too comfortable. Hot oil is the answer.

If you're looking for Sides to Go with Birria Tacos, you can try these same sides I've suggested for tamales. No matter what you choose, it's all good.