I’ve been been a bit slow lately, life has gone and become hectic again. However, I have become fascinated with Birria Tacos on YouTube thanks to
BrianGSDTexoma
last September with his beef cheek Birria followed up by Oxtail. They looked incredible and I had a chance to try some on a work trip to SD last fall too.
Ringer
tipped me over the edge with his TT cook! So, with Father’s Day this weekend I decided I would spend the time giving it a go! Of course I had to make it more difficult by trying to do a beef bone Birria consume first, I don’t think it was worth the effort, next time I’ll do straight up mole onto the beef with a few soup bones in the braise instead. I also did a few other things just in case I failed! Lots of different ways to do these, I read here and other places and then smashed together my own way. So, here’s what I did!
Started on Saturday morning with about 10#s of soup bones plus some trimmed fat
10 dried ancho chiles
10 dried Gualillo chiles
5 dried passila chilies
4 chipotles in adobo sauce
1 cinnamon stick
2 tblspn coriander seeds
2 tblspn black peppercorn whole
8 allspice berries
4 whole cloves
8 bay leaves
3 tblspn Mexican oregano
3 tablspn dry thyme
Two yellow onions
2 inch crushed peeled ginger
10 Roma tomatoes
Whole garlic clove smashed nd peeled.
1/4 cup or so Cider vinegar
I par boiled bones first to get rid of some impurities for about 15 or 30 min. Then dried and put on cookie sheet with onions, tomatoes, garlic and stick them in a 400 degree oven until they started to char.
While those were in the oven I put the dry seasoning in a hot skillet and stirred until fragrant and oils were activated. Pulled the bones n stuff out and dumped in a big stock pot with warm water, being sure all submerged, and brought to a boil, dumping in dry ingredients. Same skillet I used to heat the dry ingredients I added the dry peppers after de seed and de stem. I worked in batches until puffing or slight char, then added them to the stock pot. Brought to a simmer for 14 hrs.
When it was time for bed I let it cool, covered and stuck in the fridge. Then trimmed, chunked, and salted the beef Chuck for smoking the next morning. Once I was up from young kids who don’t understand why dad would want to sleep in, I got the smoker going at 275 and put the stock pot back on for a few more hours of simmering. Put the Chuck on with smoke tube and drip pan.
I didn’t go by IT, just wanted some smoke and a little bit of milliard love, cranked heat up to 350 last little bit. Then pulled bones and bay leaves out of brooth and went to town with the immersion blender.
At this point I tested the taste and started adjusting…. Didn’t write down though
few more splashes of vinegar, some canned tomato, more chipotle sauce, salt, etc. sorry. Going with bone broth first made this the hard part. But, came out good, then pulled off chuck from smoker, placed in dripping pan and covered in the chili bone broth, banana leaves, and foil. Also did a Dutch oven version too.
Put them back on a 300 degree smoker for about 3 hrs, beer and conversation distracted me on timing. Cranked up to 350 last hour or so. Meanwhile got some NY steaks seasoned and made some drunken maitake mushrooms.
2 tablespoons unsalted butter, melted
2 cloves garlic, finely diced
1 shallot, finely diced
16 ounces whole mushrooms, white, brown or Portobello
2 cups beer (dark ale)
1 cup beef stock or broth
2 tablespoons steak sauce
1 teaspoon Worcestershire sauce
- In a small pot, melt the butter. Add garlic and shallots and sauté for 2-3 minutes until barely softened. Add the mushrooms and cook for about 5 minutes, until they develop some "brown" caramelization on them.
- Reduce the heat to medium-low. Add the beer and beef stock/broth and simmer for about 15-20 minutes, until the liquid is reduced by half.
- Add steak sauce and Worcestershire sauce, stir to combine. Allow to simmer for an additional 5 minutes until the liquid is thick like a glaze.
Then some Jalapeño poppers using creama Salvadoran instead of cream cheese:
When the Chuck was falling apart I pulled them off and threw the poppers on. Once they were finished I dropped heat to 240 and did the steaks
tx smoker
style
While steaks we’re going I shredded the beef, strained the broth, and started cooking the tacos, dipped good corn tortillas from local Mexican Mercado in the broth fat and into hot skillet, followed by Oaxaca Queso and meat, then a bit of sauce and lime. Fold over adding a bit more of the broth fat.
When I had a bunch of these, chopped onion for topping, served with broth for dipping!
Also had the steaks topped with drunken maitake shrooms and creama poppers for a different bit to pick at with the beers!
The hard work paid off on these Birria! I had a ton leftover to share with the neighbors
taco for beer next time I’ll skip the bone broth step. These were so rich and had a huge amount of flavor!
What a great meal and day! I felt very loved, happy, a bit buzzed, and full!
Thank you for your time!
BrianGSDTexoma
last September with his beef cheek Birria followed up by Oxtail. They looked incredible and I had a chance to try some on a work trip to SD last fall too.
Ringer
tipped me over the edge with his TT cook! So, with Father’s Day this weekend I decided I would spend the time giving it a go! Of course I had to make it more difficult by trying to do a beef bone Birria consume first, I don’t think it was worth the effort, next time I’ll do straight up mole onto the beef with a few soup bones in the braise instead. I also did a few other things just in case I failed! Lots of different ways to do these, I read here and other places and then smashed together my own way. So, here’s what I did!Started on Saturday morning with about 10#s of soup bones plus some trimmed fat
10 dried ancho chiles
10 dried Gualillo chiles
5 dried passila chilies
4 chipotles in adobo sauce
1 cinnamon stick
2 tblspn coriander seeds
2 tblspn black peppercorn whole
8 allspice berries
4 whole cloves
8 bay leaves
3 tblspn Mexican oregano
3 tablspn dry thyme
Two yellow onions
2 inch crushed peeled ginger
10 Roma tomatoes
Whole garlic clove smashed nd peeled.
1/4 cup or so Cider vinegar
I par boiled bones first to get rid of some impurities for about 15 or 30 min. Then dried and put on cookie sheet with onions, tomatoes, garlic and stick them in a 400 degree oven until they started to char.
While those were in the oven I put the dry seasoning in a hot skillet and stirred until fragrant and oils were activated. Pulled the bones n stuff out and dumped in a big stock pot with warm water, being sure all submerged, and brought to a boil, dumping in dry ingredients. Same skillet I used to heat the dry ingredients I added the dry peppers after de seed and de stem. I worked in batches until puffing or slight char, then added them to the stock pot. Brought to a simmer for 14 hrs.
When it was time for bed I let it cool, covered and stuck in the fridge. Then trimmed, chunked, and salted the beef Chuck for smoking the next morning. Once I was up from young kids who don’t understand why dad would want to sleep in, I got the smoker going at 275 and put the stock pot back on for a few more hours of simmering. Put the Chuck on with smoke tube and drip pan.
I didn’t go by IT, just wanted some smoke and a little bit of milliard love, cranked heat up to 350 last little bit. Then pulled bones and bay leaves out of brooth and went to town with the immersion blender.
At this point I tested the taste and started adjusting…. Didn’t write down though
few more splashes of vinegar, some canned tomato, more chipotle sauce, salt, etc. sorry. Going with bone broth first made this the hard part. But, came out good, then pulled off chuck from smoker, placed in dripping pan and covered in the chili bone broth, banana leaves, and foil. Also did a Dutch oven version too.
Put them back on a 300 degree smoker for about 3 hrs, beer and conversation distracted me on timing. Cranked up to 350 last hour or so. Meanwhile got some NY steaks seasoned and made some drunken maitake mushrooms.
2 tablespoons unsalted butter, melted
2 cloves garlic, finely diced
1 shallot, finely diced
16 ounces whole mushrooms, white, brown or Portobello
2 cups beer (dark ale)
1 cup beef stock or broth
2 tablespoons steak sauce
1 teaspoon Worcestershire sauce
- In a small pot, melt the butter. Add garlic and shallots and sauté for 2-3 minutes until barely softened. Add the mushrooms and cook for about 5 minutes, until they develop some "brown" caramelization on them.
- Reduce the heat to medium-low. Add the beer and beef stock/broth and simmer for about 15-20 minutes, until the liquid is reduced by half.
- Add steak sauce and Worcestershire sauce, stir to combine. Allow to simmer for an additional 5 minutes until the liquid is thick like a glaze.
Then some Jalapeño poppers using creama Salvadoran instead of cream cheese:
When the Chuck was falling apart I pulled them off and threw the poppers on. Once they were finished I dropped heat to 240 and did the steaks
tx smoker
style While steaks we’re going I shredded the beef, strained the broth, and started cooking the tacos, dipped good corn tortillas from local Mexican Mercado in the broth fat and into hot skillet, followed by Oaxaca Queso and meat, then a bit of sauce and lime. Fold over adding a bit more of the broth fat.
When I had a bunch of these, chopped onion for topping, served with broth for dipping!
Also had the steaks topped with drunken maitake shrooms and creama poppers for a different bit to pick at with the beers!
The hard work paid off on these Birria! I had a ton leftover to share with the neighbors
taco for beer next time I’ll skip the bone broth step. These were so rich and had a huge amount of flavor!
What a great meal and day! I felt very loved, happy, a bit buzzed, and full!
Thank you for your time!
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