I've had good birria at one taqueria and not so great birria at a couple others. I guess that's what happens when something is suddenly in vogue.
I'd like to try it with some mesquite smoke, and since i have a pellet grill and some smoke tubes now, that should be doable.
I've decided to try Babish's recipe, here:
The main part of the cook is a 3-hour braise with all of the ingredients that will eventually become the shredded meat, the consomme, and the fat that the tacos get pan-fried in.
I have various kinds of pellets, chips, and chunks. Sadly my mesquite is chunks so the hatchet will have to come out to break it up small enough for the smoke tube. Unless the straight mesquite pellets i ordered from amazon get here in time, or i hit up a store . . .
I'm wondering if this would end up being overpowering smoke if it is for the whole braise - or maybe i should just smoke the chuck and oxtails for some time at a low temperature, and then put them in a braise without additional smoke from a smoke tube.
I'd like to try it with some mesquite smoke, and since i have a pellet grill and some smoke tubes now, that should be doable.
I've decided to try Babish's recipe, here:
BIRRIA TACOS — Basics With Babish
From the kitchens of Jalisco, Mexico to the food trucks of Queens, New York to everyone’s social media feed; it seems the whole world is craving these deliciously savory Birria tacos. Try your hand at making these tempting bad boys in your very own kitchen. We can pretty much promise you there won’t
basicswithbabish.co
The main part of the cook is a 3-hour braise with all of the ingredients that will eventually become the shredded meat, the consomme, and the fat that the tacos get pan-fried in.
I have various kinds of pellets, chips, and chunks. Sadly my mesquite is chunks so the hatchet will have to come out to break it up small enough for the smoke tube. Unless the straight mesquite pellets i ordered from amazon get here in time, or i hit up a store . . .
I'm wondering if this would end up being overpowering smoke if it is for the whole braise - or maybe i should just smoke the chuck and oxtails for some time at a low temperature, and then put them in a braise without additional smoke from a smoke tube.