Michael Richards
TVWBB Emerald Member
We love Latin food. Empanadas and Birria have been on my short list for a while and I have been overly excited about taking my first attempt at both. So the plan was to cook the meats for empanadas tonight, Birria tomorrow, and Tinga chicken enchiladas on Tuesday.
I started off this morning at 9 with the Birria (beef) marinade. My oldest woke up and was like, what is that smell, my wife said your dad is rehydrating chilies and then they both burst out laughing, together saying who rehydrates chilies at 9 am...
Me!
It blended into an amazing sauce.
Prepped the beef, 3 lbs short ribs and 2.5 lbs chuck roast.
Got the fire going and put the CI pot right over it and browned each piece of beef.
After that added the sauces, some water, and all the beef (there is the last piece going in) into the pot.
Got an hour by inside before the chickens joined the party. I had to remove the grate and the pot went down on the charcoal rack beside the SnS.
Here is during the first peek after an hour before it got moved down below.
Chickens getting done.
Chickens down.
Beef done.
And done.
Meat removed.
Bones removed and meat chopped.
consume stained for tomorrow.
Chicken quickly pulled so we could go to the pool for a few hours.
When we got home from the pool I made the recipe to add with chicken for the chicken empanada filling.
While my mother in law and youngest daughter starting making the beef and the chicken empanadas. My mother in law also grates the Oaxaca cheese.
When it came time to fry them my daughter decided she was taking the lead, I was the helper.
And served.
They were a huge hit, I had two of each meat, one each with and without cheese. I have to work on making my own dough, but besides that would not change a thing.
Up tomorrow is chicken and beef Birria tacos, I have to go get more Oaxaca cheese because they ate it all!
I started off this morning at 9 with the Birria (beef) marinade. My oldest woke up and was like, what is that smell, my wife said your dad is rehydrating chilies and then they both burst out laughing, together saying who rehydrates chilies at 9 am...
Me!
It blended into an amazing sauce.
Prepped the beef, 3 lbs short ribs and 2.5 lbs chuck roast.
Got the fire going and put the CI pot right over it and browned each piece of beef.
After that added the sauces, some water, and all the beef (there is the last piece going in) into the pot.
Got an hour by inside before the chickens joined the party. I had to remove the grate and the pot went down on the charcoal rack beside the SnS.
Here is during the first peek after an hour before it got moved down below.
Chickens getting done.
Chickens down.
Beef done.
And done.
Meat removed.
Bones removed and meat chopped.
consume stained for tomorrow.
Chicken quickly pulled so we could go to the pool for a few hours.
When we got home from the pool I made the recipe to add with chicken for the chicken empanada filling.
While my mother in law and youngest daughter starting making the beef and the chicken empanadas. My mother in law also grates the Oaxaca cheese.
When it came time to fry them my daughter decided she was taking the lead, I was the helper.
And served.
They were a huge hit, I had two of each meat, one each with and without cheese. I have to work on making my own dough, but besides that would not change a thing.
Up tomorrow is chicken and beef Birria tacos, I have to go get more Oaxaca cheese because they ate it all!
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