Birria Veracruz

Transform your weeknight dinner into a coastal Mexican masterpiece with this Birria Veracruz recipe featuring fresh fish and our Birria Taco Starter. Inspired by the vibrant flavors of the Gulf of Mexico, this dish combines tender, flaky fish with the rich, slow-simmered spices of birria, delivering an effortless yet impressive meal. Perfect for tacos, rice bowls, or simply served with warm tortillas, it’s a savory, tangy celebration of tradition and taste—all made easy with our ready-to-use starter. Serve Birria Veracruz with a squeeze of lime and a sprinkle of cilantro for the best flavor. Have it over steamed white rice or in tacos - chef's choice!

• 1/2 jar Cookwell & Company Birria Starter
• 1 medium white onion, chopped
• 3 roma tomatoes, diced
• 1/2 cup sliced green olives
• 1 jalapeño, sliced
• 4 white fish filets (snapper, tilapia, cod, halibut, dover sole)
• Optional: cilantro & lime wedges, for garnish

• Preheat the oven to 375F.
• In a medium skillet, add 2 tablespoons of olive oil over medium heat.
• Add the onion, jalapeno, and tomato and sauté for about 2-3 minutes.
• Add the Birria Starter and stir everything together. 
• Lower the heat to medium and bring to a simmer for about 8-10 minutes.
• Add the olives and stir to combine.
• Season the fish with salt and pepper.
• Place fish in an oven-safe baking dish and pour in the birria mixture to cover.
• Cook in the oven for 15-20 minutes, until the fish is fully cooked through.
• Serve the Birria Veracruz with white rice and garnish with chopped cilantro and a squeeze of lime.

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