Recipes To 'Wow' Your Social Feed
Recipes To 'Wow' Your Social Feed  
Podcast: All Of It
Published On: Tue Mar 18 2025
Description: The "phone eats first" trend is about cooking or ordering your food with an eye toward a visual presentation worth sharing on social media. Author Allyson Reedy has written a new cookbook, The Phone Eats First Cookbook: 50 of Social Media's Best Recipes to Feed Your Feed...and Then Yourself, all about the most viral recipes. Reedy discusses how Instagram and TikTok have changed our food culture and listeners share their favorite recipes that they first saw online.  BIRRIA TACOSDahianna | @_cookingwitdServes 6It was the Instagram post heard ’round the world in 2018, when an L.A. influencer posted a picture of his dinner from a neighborhood quesabirria taco truck. Almost instantly, influencers were scouring their own ’hoods for birria tacos, clamoring for that perfect shot of glistening, griddled tacos being dunked into Styrofoam cups full of dark pools of chile-infused goodness. Talk about gussying up #tacotuesday. Demand skyrocketed, with influencers piquing our interest for a dish that, prior to 2018, was barely known to most outside of Mexico. Birria tacos started popping up on Mexican restaurant menus across the country, and food bloggers began posting recipes for DIY tacos and Frankenfoods like birria ramen. This recipe slow simmers dried guajillo, ancho, and arbol chiles with garlic, onion, oregano, and cumin to out-birria the rest.HASHTAG PAIRING: #birriatacos #tacotime #whenidipyoudip #tacoboutawesome #birriaiswhyimbrokePHOTO TIP: With brownish foods like tacos, add pops of color with onion, cilantro, and lime 2 pounds boneless beef chuck roast6 cloves garlic5 dried guajillo chiles, stems and seeds removed5 dried chiles de arbol, stems and seeds removed4 dried ancho chiles, stems and seeds removed4 bay leaves½ medium white onion½ carrot1 tablespoon beef or chicken broth1 tablespoon dried oregano1 tablespoon ground cumin1½ teaspoons sugar1 teaspoon kosher salt12 yellow corn tortillas3 cups grated Chihuahua, Oaxaca, or Monterey Jack cheeseChopped white onion, chopped cilantro, and lime wedges for servingIn a large pot or Dutch oven, combine the beef, garlic, chiles,bay leaves, onion, carrot, and 6 cups of water. Bring to a boil overmedium heat, then simmer for 30 minutes. With a slotted spoon or skimmer, remove the garlic, chiles, bayleaves, onion, and carrot and place in a blender. Add about ½ cupof cooking liquid and puree. Add the broth, oregano, cumin, sugar,and salt and blend until thoroughly combined. Strain through afine-mesh sieve back into the pot with the beef and the remainingcooking liquid. Stir to combine, cover, and cook over low heat until the beefshreds with a fork, about 3 hours. Transfer the beef to a cutting board, allow to cool slightly, andshred it with two forks. To make the tacos, heat a cast-iron griddle or skillet overmedium-low heat. Dip a corn tortilla halfway into the broth in thepot. Place on the griddle and top with ¼ cup cheese and about½ cup shredded meat. Add 1 to 2 tablespoons of broth to thegriddle, fold the taco, and cook until the cheese melts and the meatsizzles. You can make several tacos at a time. When ready to serve, ladle broth into small individual bowls fordipping and top the broth and the tacos with chopped onion andcilantro. Serve with lime halves on the side.