I’m almost embarrassed to tell you all that I’d never even HEARD OF “Birria Tacos” until about a month ago…
Anyway, here we go…
3lb chuck blade with the veggies and spices
Purdy dang decent marbling for a Choice grade cut too
Black Betty Dutch ovenficated to get Maillard reactified
While that’s happening: Ancho, Guajillo, y Morita chile steepage:
Large white onion, 5 Roma tomatoes, a whole head of garlic, and all of the spices:
Errabody into the pool, including the chiles, plus 4 cups of beef stock:
Cover and let simmer for about 30-45 minutes, then scoop out the chiles, blitz them up with 2 cups of the broth, and pour that purée back into the pool:
Give it a good stir, then throw it onto the oven at 300°F for 2-3 hours, until the beef falls apart. Scoop out the beef and shred it. Set beef aside.
Where the pinche consommé wey?
Throw down a fistful of Oaxaca scheeeeze onto each corn tillah
Add that shredded beef, raw diced white onion, cilantro, and Fatalii pickled red onions:
Fold in half and viva la planchaficate ‘em for about 45 seconds on each side. Open ‘em up and don’t forget to hit ‘em with some fresh lime squeezins and a pleezins.
Chingon AF.
Even without ranch, piña, or green olives.
But don’t forget.
To dip them.
In that delicious consommé.
Before you Chairman Mao mowf fist this shit.
Hot, blue and righteous.
I Belieb to be Beliebin’.
That @texasblues
And his hermanos,
Miguel and Antonio.
And the rest of the Mexi-Hungarian-Alaskan-Texan amigos.
Would commence.
Butt rocketing.
With extreme prejudice.
Definitely some of
The most Killermanjaroest tacos I’ve ever made.
Broka da mowf.
Love your tacos.
And love the one you’re with.
Thanks for looking
Side note: We miss ya,
@Guatemalan Insanity Pepper
I hope this post could make you smile up there, bro