IINDIANAPOLIS (WISH) — Chef Amy Von Eiff, owner of A Cut Above Catering, demonstrated how to make birria tacos, a dish she said has grown in popularity over the past five years. The recipe features seared short ribs braised in a flavorful liquid that later serves as a dipping consomé.

The demonstration highlighted traditional Mexican ingredients, including dried peppers and a “secret” addition of cinnamon to enhance the flavor. Eiff said the dish offers a unique twist for those looking to expand beyond standard meals.

“People are just trying to do something different, just not the typical Taco Tuesday,” Eiff said. “Just making a little bit of element to it with the consomé, that’s really fun.”

The recipe starts with dried guaji...