As the Super Bowl draws near, fans are planning their menus with as much strategy as their favorite teams employ on the field. This year, elevate your game day spread with a culinary playbook that features Gayo Azul Cotija cheese, a staple ingredient that brings a unique twist to the beloved taco tradition. Celebrity Chef George Duran has taken inspiration from the vibrant flavors of traditional Mexican birria tacos and tailored them for the Super Bowl audience, showcasing the robust taste and versatility of Gayo Azul Cotija cheese. Birria tacos, originally hailing from Jalisco, Mexico, have gained widespread acclaim for their rich, complex flavors, combining the succulence of slow-cooked meat with the earthy spices that define Mexican cuisine. Chef Duran’s version takes this culinary gem and infuses it with the distinct taste of Gayo Azul Cotija, a cheese known for its salty, crumbly texture that perfectly complements the hearty, spiced beef.

The process begins with marinating beef in an aromatic blend of achiote paste, cumin, chili powder, paprika, coriander, oregano, garlic powder, onion powder, salt, and black pepper, ensuring every cube is coated in the spice mix. This mixture is then slow-cooked in a blend of apple cider vinegar and beef broth, creating tender, pull-apart meat that becomes the star of the taco.

Chef Duran’s birria tacos are not just about the filling but also about the preparation of the tortillas, which are lightly crisped in a pan and drenched in the cooking liquid for an extra layer of flavor. The tacos are assembled with a generous topping of crumbled Gayo Azul Cotija cheese, adding a delightful contrast in texture and a burst of flavor that elevates the dish from a simple taco to a gourmet experience. To serve, the tacos are garnished with sliced red onions, chopped cilantro, radishes, and lime wedges, adding freshness and a pop of color that makes them as appealing to the eye as they are to the palate. This dish not only pays homage to the traditional Mexican birria taco but also celebrates the fusion of cultures, brought together by the universal love for good food and football. As you gather around the TV to cheer on your favorite team, let Gayo Azul’s birria tacos be the centerpiece of your Super Bowl feast. It’s a way to bring a touch of gourmet to the game day, ensuring that regardless of the score, everyone at your party comes out a winner.

With the rich flavors of Gayo Azul Cotija cheese and Chef Duran’s expert touch, these tacos are sure to score a touchdown with your guests, making this Super Bowl one to remember.

Birria Tacos with Crumbled Gayo Azul Cotija


Gayo Azul Cotija Cheese, crumbled

2 tablespoons of achiote paste

1 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of paprika

1/2 teaspoon of coriander

1/2 teaspoon of Organic Oregano

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1 pound of beef (such as chuck roast), cut into small cubes

1/4 cup of apple cider vinegar

2 cups of beef broth

8 small corn tortillas

Sliced red onions

Chopped cilantro

Radishes, thinly sliced

Lime wedges, for serving Birria Tacos with Crumbled Gayo Azul Cotija


In a large bowl combine first ten ingredients together. Add cubed beef to bowl and mix until fully combined. Add beef in a Dutch oven or large pot and pour in the apple cider vinegar and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, covered until the beef is tender. Using a slotted spoon, transfer the beef to a plate. Shred the beef using two forks. Season with salt if needed. Heat a griddle or large nonstick pan over medium-high heat. Place a tortilla in the pan and heat until it starts to become soft and pliable. Drizzle some of the birria cooking liquid throughout both sides of tortilla until its absorbed and begins to crisp. Place a small handful of shredded beef in the center of each tortilla. Top with a spoonful of the birria cooking liquid, Cotija cheese, sliced red onions, cilantro and sliced radishes. Fold the tortilla in half and repeat with the remaining tortillas and filling ingredients. Serve tacos with lime wedges and extra birria sauce on the side.


Jenny has always been interested in food and cooking. She grew up in a family where meals were made from scratch and food was always celebrated. After college, Jenny began working in restaurants and catering. She soon realized that she wanted to help people cook at home more often. In 2016, Jenny started Nourish as a way to share her love of simple and nourishing food. Jenny's recipes are all inspired by her own experiences with food allergies and sensitivities. She knows how hard it can be to find recipes that are both delicious and safe to eat, so she creates recipes that everyone can enjoy. If you're looking for recipes that are easy to make and good for you, then you've come to the right place! Jenny's recipes are all tested and proven to be both delicious and nutritious.