Birria Tacos

@backyahdbbq

Today we’re making birria tacos with oxtail and chuck roast. You can substitute any meat you like – I’m going to try with brisket soon. The most complex part of birria tacos is the adobo sauce. But it’s really not that hard. Just get 10 dried chilis from your local Mexican grocery. Remove the stems and seeds to minimize the bitterness. Toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. Remove them from the heat, but keep them in the hot water until fully softened. Toast and grind your spices. Then blend all the ingredients on high until well blended. Pour the sauce into a pot, add salt to taste, then add your seared meat. Add water if needed to fully cover the meat. Cover and cook on medium low for 3 hours until the meat is pull-apart tender. Remove the meat from the sauce and shred it and add more sauce if it needs it. Then crisp up the meat on the griddle to add another layer of flavor. Dunk your tortillas in the consomme and cook on one side. Flip them over. Add the cheese, meat, onion and cilantro. Keep cooking until the cheese is melted and the tortilla is wicked crispy. Then like, comment, share, and favorite this video. Make sure you dunk the tacos in your consomme before you take a bite. See my website for full recipe. Search for “backyahd birria” #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle

♬ original sound – backyahdbbq – Jonny, Backyahd BBQ

Sear:

5 lbs meat – ox tail, chuck roast, brisket, chicken, pork, goat, whatever you like.

Salt and pepper the meat

Boil:

10 dried chilis – A mix of arbol, guajillo, ancho, cascabel.  Seeds/Stems removed

2 tomatoes

½ onion

½ cinnamon stick

5 black peppercorns

Grind:

5 cloves

5-10 coffee beans (optional)

8 allspice berries

1 tsp thyme, marjoram, Mexican oregano

1 tsp cumin

(Don’t stress if you don’t have any of the above, just skip it)

Blend:

All ingredients you boiled and ground (above)

6 cloves garlic

1 cup water from boiled pot of peppers (enough to cover the meat)

2 tbsp vinegar (apple cider or white)

Add salt to adobo sauce (to taste)

Cook:

Cover and cook meat in sauce for 3 hours on medium low until tender.

Tacos:

Corn tortillas

Cheese (Oaxaca or Mozzarella)

Chopped Onion/Cilantro for tacos and consume

Shred the meat, add sauce if needed

Dunk tortillas in consume

Griddle them. Flip.  Cheese. Meat, Onions. Cilantro.

Fold in half.

Dunk in consume and eat.