Backyard Birria Tacos
Jason Murff & Pit Master Paul
Birria is a Mexican dish from the state of Jalisco. It is a traditional ancestral 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. Not to be confused with barbacoa, which is cooked underground, birria is slow-stewed in a pot.
Start by removing the stems and seeds of ancho and guajillo chilies, as well as chilies de arbol.
Add cooking oil to frying pan, add all the chili peppers (be sure to stir)
Get a medium sized pot add cooking oil, add the onion
Once onion has caramelized add tomatoes. Cook for about 5-8 minutes
Take cooked peppers add to medium sized pot with onions and tomatoes (mix well)
Add Willie Pete Chicken Seasoning , Apple cider vinegar and half cinnamon stick. (cook for about 5 minutes)
Dumb medium pot into blender and blend on high until it becomes a smooth sauce like consistency
Get a large cooking pot and add cooking oil, chuck roast and beef short ribs
Add blended mix to top of meat in large pot.
Add Standard issue Seasoning
Add water to pot and cook on stove top until meat reaches thoroughly cooking internal temperature
Once cooked, separate meat (be sure to remove rib bones) from sauce in pot
Use strainer and pour sauce from the pot and keep sauce for later use on tortillas or dipping sauce
Shred cooked meat in seperate bowl or container
Dip tortilla shells into the sauce, toss on griddle or frying pan
Add cheese on top of tortilla as it melts add the shredded meat
Fold tortilla over like a taco. (You can add sauce on top)
Flip tacos and repeat the saucing
If you save some sauce you can pour it on top of the tacos or use it to dip as you eat!