Birria LA
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Birria LA Californian restaurant in Los Angeles
1925-1999 E 8th St, Los Angeles, CA 90021
Monday: 6:30AM-5PM | Tuesday: 6:30AM-5PM | Wednesday: 6:30AM-5PM | Thursday: 6:30AM-5PM | Friday: 6:30AM-5PM | Saturday: 6:30AM-5PM | Sunday: 6:30AM-5PM
America/Los_Angeles time zone
4.4 average rating from 31 reviews for Birria LA
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Business Name: Birria LA
Address: 1925-1999 E 8th St
Los Angeles
California
90021
US
Los Angeles
California
90021
US
Herb-Garnished Roast Duck with Roasted Potatoes, Zucchini & Dark Sauce Drizzle
Crisp-edged potatoes, tender zucchini, and juicy roast duck—finished with chopped herbs and a quick dark sauce made from pan drippings.
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Cheesy Skillet Potato Hash with Green Onions
A crisp, cheesy potato hash for breakfast, brunch, or an easy skillet supper, finished with green onions and a fresh herb garnish.Codfish Balls Recipe
Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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