Carne Asada Tacos
March 10, 2024
Fried Pork Belly Tacos
March 10, 2024Smoked Birria Tacos
For some reason, Birria never made it’s way to New Zealand, so it wasn’t something I enjoyed growing up. It wasn’t until I moved to the US, that Birria became something I looked forward to, and now it’s one of my regular choices when eating out at a spot that makes authentic Mexican food.
Birria from scratch can be a big undertaking and for those who are committed to it-Hats off! For me, Birria is one of the few things that I choose to cheat when making. Instead of making it from scratch, I use Ja-Listo Birria sauce. One bottle is enough for 6-7 lbs of meat and the flavor is next level. It’s also not particularly spicy which in my book is a good thing. If you like to live on the fiery side-you can ramp up the spice level by adding a few shakes of your favorite hot sauce or dried chilies.
You can check them out HERE.
Ingredients
-
2.5 lbs Chuck Roast or Brisket Point
- ¼ Cup Grim Reaper Rub- (Grab yours HERE)
-
1/2 Bottle Ja-Listo Adobo Para Birria
-
8 Oz Water
-
1 cup Beef Stock
-
12 Flour, Street Tortillas
-
½ White onion, diced
-
3 limes, cut into wedges
-
Cojita cheese
Method
1. If your chuck/brisket is large, it may make sense to cut
into smaller sections-about 1 lb.
2. Season all beef with Grim Reaper Rub and allow to sit for
about 20 minutes.
3. Preheat smoker to 250F and place your favorite smoking wood.
For beef I like Hickory wood.
4. Smoke indirect until the beef hits 170F. Spritz every 90
minutes with the beef stock to help build more texture and complexity.
5. In a large foil tray, add Birria and water. Mix and add the
beef. Alternatively, transfer Birria mixture and beef to a large pot and place
on the stove. Cook over a high heat, until beef is pull apart tender.
6. Remove the beef from the liquid and heat up a griddle or
cast iron skillet.
7. Dip each of the tortillas in the Birria liquid and sear 60
seconds each side. Stack each tortilla to help keep them warm.
8. Serve with white onion, limes, Cojita cheese and extra
Birria liquid for dunking.
