ElectronFlux
Is lookin for wood to cook with.
Soooo, I did a thing. Smoked beef birria tacos.
My daughter saw some chef on tiktok make them, and told me it would be 10x better if I smoked the chuckie first.
She wasn’t wrong. #MeatChurch #CharlieHorseBBQ
3lb Chuckie
Seasoned with Meat Church Holy Cow
B&B Oak Lump crackling in the chimney
Onions and peppers stewing
Solids puréed and starting to simmer
Chuckie quartered and added to simmer
Pulled apart with barely any pressure
Frying meat with cheese, white onion and a bit of cilantro
Finished product
Recipe
Smoked Beef Birria Tacos
Ingredients
1, 3 lb Beef chuck roast
1 large yellow onion halved and sliced
1 large white onion diced
5 or more cloves garlic
1 qt beef stock
1 qt water
1 T kosher salt
1/2 T black pepper
1 T Mexican oregano
1 T cumin
2-3 bay leaves
6 dried Anaheim chili peppers, stems removed
1, 7oz can chipotle peppers in adobo
1 can crushed tomatoes
Juice of 2 limes
Mexican cheese
Minced fresh cilantro
Fajita sized Flour tortillas
1 T olive oil
Directions
Chuck Roast
Season with Meat Church Holy Cow rub
Get smoker up to 250° use hickory chunks
Add meat, smoke until 165° in a hotel pan to retain juices
Cut into large chunks add meat and juices to consommé.
Simmer 4 hrs covered.
Consommé
Add yellow onion, garlic, beef stock, water, dried chilis, chipotle peppers and crushed tomatoes to black pot.
Add bay leaves, cumin, black pepper, salt, oregano and lime juice
Simmer for 1 hr
Remove all solids, discard bay leaves, put in blender and purée.
Put back in the pot, simmer until meat is added.
Taco
Take tortilla and dip it in the consommé
Place in oiled skillet, add some cheese, meat, a little diced white onion and a little cilantro to the tortilla.
Fold tortilla in half, fry for 3 min per side. Until crispy
Repeat for each taco.
Serve with a bowl consommé on the side for dipping
Sent from my iPhone using Tapatalk
My daughter saw some chef on tiktok make them, and told me it would be 10x better if I smoked the chuckie first.
She wasn’t wrong. #MeatChurch #CharlieHorseBBQ
3lb Chuckie
Seasoned with Meat Church Holy Cow
B&B Oak Lump crackling in the chimney
Onions and peppers stewing
Solids puréed and starting to simmer
Chuckie quartered and added to simmer
Pulled apart with barely any pressure
Frying meat with cheese, white onion and a bit of cilantro
Finished product
Recipe
Smoked Beef Birria Tacos
Ingredients
1, 3 lb Beef chuck roast
1 large yellow onion halved and sliced
1 large white onion diced
5 or more cloves garlic
1 qt beef stock
1 qt water
1 T kosher salt
1/2 T black pepper
1 T Mexican oregano
1 T cumin
2-3 bay leaves
6 dried Anaheim chili peppers, stems removed
1, 7oz can chipotle peppers in adobo
1 can crushed tomatoes
Juice of 2 limes
Mexican cheese
Minced fresh cilantro
Fajita sized Flour tortillas
1 T olive oil
Directions
Chuck Roast
Season with Meat Church Holy Cow rub
Get smoker up to 250° use hickory chunks
Add meat, smoke until 165° in a hotel pan to retain juices
Cut into large chunks add meat and juices to consommé.
Simmer 4 hrs covered.
Consommé
Add yellow onion, garlic, beef stock, water, dried chilis, chipotle peppers and crushed tomatoes to black pot.
Add bay leaves, cumin, black pepper, salt, oregano and lime juice
Simmer for 1 hr
Remove all solids, discard bay leaves, put in blender and purée.
Put back in the pot, simmer until meat is added.
Taco
Take tortilla and dip it in the consommé
Place in oiled skillet, add some cheese, meat, a little diced white onion and a little cilantro to the tortilla.
Fold tortilla in half, fry for 3 min per side. Until crispy
Repeat for each taco.
Serve with a bowl consommé on the side for dipping
Sent from my iPhone using Tapatalk
