Another taco Tuesday has come and gone!
While I do the heavy lifting with regards to the grill and smoker Mrs philpom takes care of most of the canning. She processed this Chipotle beef last July. It's been sitting and waiting for this moment.
Dumped it in to a saucepan and brought to a simmer, then broke up the meat and separated it from the juice. I kept all of the fat, it's key to a good Birria.
Each white corn tortilla goes for a quick dunk to soak up flavor and as it's pulled out the fat coats it in preparation for the skillet.
I build them in the pan, food them up and just rotate them until they look delicious. Just used the cheese we had on hand, no sauce needed since the beef was swimming in it and garnish? What's that?!
Thanks for following along, I'm 99% sure this was Chuck. It was processed in her All American and tasted fantastic.
P.S. I was pleased to find the canning section, I was struggling on where to post this.
While I do the heavy lifting with regards to the grill and smoker Mrs philpom takes care of most of the canning. She processed this Chipotle beef last July. It's been sitting and waiting for this moment.
Dumped it in to a saucepan and brought to a simmer, then broke up the meat and separated it from the juice. I kept all of the fat, it's key to a good Birria.
Each white corn tortilla goes for a quick dunk to soak up flavor and as it's pulled out the fat coats it in preparation for the skillet.
I build them in the pan, food them up and just rotate them until they look delicious. Just used the cheese we had on hand, no sauce needed since the beef was swimming in it and garnish? What's that?!
Thanks for following along, I'm 99% sure this was Chuck. It was processed in her All American and tasted fantastic.
P.S. I was pleased to find the canning section, I was struggling on where to post this.
