Birria Taco’s is tonight’s dinner

[Darryl - swazies]

Just want to give Eric a shout out for doing this cook himself first, it led me to make this within a few days.
Also tomorrow’s cook will be the same as he did.......I can’t help it I know it’s good.
His cook was titled thor’s hammer I believe if you go look at that.

Plans got mildly altered, so here it goes.
Left my old blade roast on the counter and fell asleep.....had to run 30 minutes to an appropriate butcher once I woke up.
Looked for chuck but ended up with another blade roast at 3.5 lbs. It looks great and I know it’s cut from the same region as the chuck.
Picked up lots of ingredients, going to be a treat I hope.
Dinner is Birria taco’s and chips with dips.
Top shelf corn chips, with fire roasted verde salsa and the MRS’s famous guacamole.
I rubbed the roast in a locally made rub called tropical love made by big sid’s Bbq
It has stuff in it like chipotle, onion, garlic, mango and brown sugar.
Then I topped the rub off with a bit of gringo grande from killer hogs.
Using the performer for this one as I don’t plan on getting much smoke on it.
The minor amount of smoke is 2 tiny pieces of peach wood and some raw JD lump.
Took some recipe ideas from hey grill hey, I like a bunch of stuff she does and this recipe seems to do the right things.

Smoked Birria Tacos - Hey Grill, Hey

These smoked birria tacos slow smoke beef in flavorful spices for the perfect Mexican meal combined with the amazing flavors of BBQ.

heygrillhey.com

I got started late so we are on the grill for 295 instead of closer to 250 or 275.
I don’t think this will change anything at all, after it hits stall it will be braising in the pan with the chilies and all that stuff anyways.
My version will include more chili’s than the recipe posted.
Going in the broth for braising will be these chili’s......
Ancho, mulato, morita and pulla.
Chili’s I bought that we are probably not going to include are.....
Chipotle in adobo and chili’s de arbol.
Both are considerably hot, especially de arbol.
The pulla and morita should cover the heat enough I hope.
We will see, first time cooks really allows you to improve greatly on the next round.
Lots of other good stuff going in as well, onions, beef broth, oregano I hope to use with this, limes cilantro and roasted garlic.
Picked up a little 6’er of a cerveza I have never tried before.....it will probably taste like work socks, just like every other Mexican cerveza I have tried......but it fits the theme really well.
Also grabbed some local corn tortillas, a nice stack of what looks like 50......and some white queso cheese that fits the cook.
This might be the last day this year with weather warm enough for beers on the back deck while cooking.

I also have everything for pizza tomorrow, hopefully this delicious beef with hot and jalapeño peppers.
Again thanks Eric.

I haven't posted in months, mostly because I have been just cooking the same old same old.
Thanks for looking, wish me luck
I will post some more pictures as the cook goes on and hopefully final pics tonight.
If I have too many cerveza’s then the final pics will be in the morning.....this happens.

 

[Joan]

"Birria is a Mexican dish from the state of Jalisco. It is a traditional soup or stew made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves, and thyme, and cooked at a low heat. Birria is slow-stewed in a pot, and differs from barbacoa, which is cooked underground." Wik.

Posting this for me for later. (short term memory lol)

 

[JimK]

I just ate lunch, but you're making me hungry. I made this recipe last winter and it was very good.

 

[Darryl - swazies]

Got the guacamole made up and started on the broth portion of the braise. Got some good tunes going and it’s miller time. Took all the stems off and seeds out of the chili’s. Roasted them for 2 minutes at 400 on a pan. Rehydration on the chili’s in hot water but only for 5 minutes or so...just afraid of the broth being overly bitter. Assemble and heat, waiting for the beef. Beef is sitting at 147 and looking good. Braise should start about 2:30. Hopefully we start making tacos around 7 or so.
Cheers!

 

[Darryl - swazies]

Got the beef into the braise for ten after three....the beef temp was 162 internal, colour was great and it smelled amazing.
First mental note is to start the braise earlier, it would have been nice if the veg was cooked down more.
Almost as long as the beef was on would have worked perfect.
Finishing the braise in the oven, it is set to 270....hoping for about 3 hours.
Getting the other veg roasted now to make the verde.
The only downfall today is the tomatillos could not be found fresh.
I bought canned, I have used them before....it still seems to be good, maybe loosing a bit of freshness.
The roasted veg covers for it I feel.
It tastes tart and very refreshing, the one red tomato was a roma.
Pro tip - put more salt in things like this than you think. Looks like a lot but compared to store bought items it’s very minimal.

 

[Tim Campbell]

Darryl, this is epic. Absolutely outstanding. I've done a variation on occasion; it really is a labor of love.

Yours rocks. Two great albums, too, imo. That's my favorite Cat album. Enjoy your dinner man!

 

[Darryl - swazies]

Thanks Tim, I was going to call you out soon....you seem to be around when I am posting.
Thanks for checking it out....the smells in this kitchen is insane.
Note for upcoming events is cooking with chili’s a lot......lots of dips and sauces over the winter.
Chili con carne is coming in the next week or 2, looking at traditional recipes too......

 

[JohnTak]

Just want to give Eric a shout out for doing this cook himself first, it led me to make this within a few days.
Also tomorrow’s cook will be the same as he did.......I can’t help it I know it’s good.
His cook was titled thor’s hammer I believe if you go look at that.

Plans got mildly altered, so here it goes.
Left my old blade roast on the counter and fell asleep.....had to run 30 minutes to an appropriate butcher once I woke up.
Looked for chuck but ended up with another blade roast at 3.5 lbs. It looks great and I know it’s cut from the same region as the chuck.
Picked up lots of ingredients, going to be a treat I hope.
Dinner is Birria taco’s and chips with dips.
Top shelf corn chips, with fire roasted verde salsa and the MRS’s famous guacamole.
I rubbed the roast in a locally made rub called tropical love made by big sid’s Bbq
It has stuff in it like chipotle, onion, garlic, mango and brown sugar.
Then I topped the rub off with a bit of gringo grande from killer hogs.
Using the performer for this one as I don’t plan on getting much smoke on it.
The minor amount of smoke is 2 tiny pieces of peach wood and some raw JD lump.
Took some recipe ideas from hey grill hey, I like a bunch of stuff she does and this recipe seems to do the right things.

Smoked Birria Tacos - Hey Grill, Hey

These smoked birria tacos slow smoke beef in flavorful spices for the perfect Mexican meal combined with the amazing flavors of BBQ.

heygrillhey.com

I got started late so we are on the grill for 295 instead of closer to 250 or 275.
I don’t think this will change anything at all, after it hits stall it will be braising in the pan with the chilies and all that stuff anyways.
My version will include more chili’s than the recipe posted.
Going in the broth for braising will be these chili’s......
Ancho, mulato, morita and pulla.
Chili’s I bought that we are probably not going to include are.....
Chipotle in adobo and chili’s de arbol.
Both are considerably hot, especially de arbol.
The pulla and morita should cover the heat enough I hope.
We will see, first time cooks really allows you to improve greatly on the next round.
Lots of other good stuff going in as well, onions, beef broth, oregano I hope to use with this, limes cilantro and roasted garlic.
Picked up a little 6’er of a cerveza I have never tried before.....it will probably taste like work socks, just like every other Mexican cerveza I have tried......but it fits the theme really well.
Also grabbed some local corn tortillas, a nice stack of what looks like 50......and some white queso cheese that fits the cook.
This might be the last day this year with weather warm enough for beers on the back deck while cooking.

I also have everything for pizza tomorrow, hopefully this delicious beef with hot and jalapeño peppers.
Again thanks Eric.

I haven't posted in months, mostly because I have been just cooking the same old same old.
Thanks for looking, wish me luck
I will post some more pictures as the cook goes on and hopefully final pics tonight.
If I have too many cerveza’s then the final pics will be in the morning.....this happens.

Birria is the new thing in my area, haven’t even tried it yet but my friends all say it’s really good! Sounds like a great winter meal, I better get it in gear and try some.

 

[Darryl - swazies]

Those Modelo’s were a lot better than I thought they were going to be.
Time to break out some more themed treats.
It’s almost gone....up north here this stuff will keep your pockets empty.

Birria is the new thing in my area, haven’t even tried it yet but my friends all say it’s really good! Sounds like a great winter meal, I better get it in gear and try some.

we will let you know how it goes shortly hopefully.

 

[Darryl - swazies]

Took-a-look.
Reading 193 and looking/smelling great.
Bark goes away like it should, dropped temp in the oven down to 225.....slow finish I guess.
We are enjoying our time and don’t need to eat for an hour easy.

 

[Bruno]

Going to be amazing.

 

[Darryl - swazies]

It was a stand n eat meal in the kitchen, some downfalls happened.
Taco shells were “brittle” I guess you could say......it was hard to make a meal when food was done.
Everything tasted awesome, the broth left behind from the cook was insane spicy.
This was okay, but the shells just wanted to fall apart once I dipped them in the broth.
Once we got things going it was delicious. Would make again.
Tomorrow’s pizza is going to be crazy.

 

[Brett-EDH]

Looking excellent! One tip, put the cheese into your CI, the place the tortilla atop the cheese. Melt and crisp the cheese and then flip the tortilla to toast the other side of the tortilla.

This method makes your tortilla more durable when dipping into birria sauce and adds another flavor level, grilled cheese. In short, your tortilla won’t disintegrate when it gets wet. It’ll be crispy and fried and liquid proof. And have a nice chewy crunch. And sloppy wet from dipping/saucing it.

 

[Darryl - swazies]

Looking excellent! One tip, put the cheese into your CI, the place the tortilla atop the cheese. Melt and crisp the cheese and then flip the tortilla to toast the other side of the tortilla.

This method makes your tortilla more durable when dipping into birria sauce and adds another flavor level, grilled cheese. In short, your tortilla won’t disintegrate when it gets wet. It’ll be crispy and fried and liquid proof. And have a nice chewy crunch. And sloppy wet from dipping/saucing it.

Sounds good, try that one next time for sure, maybe even try one out for a lunch snack.