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How to make Birria Tacos on the Blackstone Griddle | COOKING WITH BIG CAT 305

Автор: Cooking with Big Cat 305

Загружено: 2020-10-03

Просмотров: 33267

Описание: Step by step how to make Birria Tacos on the Blackstone Griddle. I break it down with easy to follow instructions and recipe and they come out awesome!!!

Step 1: Prepare the chili puree: Remove seeds/stems from 3 dried gaujillo chilis and add to a small pot, cover with water (you can also add 1 ancho chili (poblano) and 1 pasilla chili to give some more heat). Bring to a boil and immediately turn off the heat. Leave covered for 20 minutes to soften the peppers. Add to a blender/mixer, add an additional 1 chipotle chile in adobo sauce, 1 cup of water, and blend to a nice puree texture.

Step 2: Prepare your meat and consome: Take 3-5lbs of beef shank, add to a frying pan and brown for a minute or two on each side for color. Then move to a crock pot. Next add the following into the crock pot with the meat.

1 medium onion chopped
5 cloves garlic minced
Chili puree
1.5 Tbs beef bullion powder
2 bay leaves
2 Tsp dried oregano (preferably Mexican)
1/2 Tsp dried thyme
Pinch of ground cinnamon
Pinch of ground cloves
Salt to taste (1 or 2 Tsp)
1 Quart water

Put on high and cook 4-6 hours until meat is tender. Skim the oil off the top and save to use for frying the tortillas. Remove all ingredients from the crock pot, separate the meat from the bones/onions/bay leaves. Separate enough meat for your tacos and place the rest of the meat back into the liquid (consome). Chop up your taco meat.

Step 3: Make the tacos: Heat up the Blackstone to a medium high heat. Dip corn tortillas into the oil and place on the heated Blackstone. Immediately place a portion of your chopped taco meat onto half the shell and add some mozzarella cheese on top. After a minute or two fold the shell in half. After another minute or two flip onto the other side. Once it is nice and crispy looking you are done.

Step 4: Serve it up: Serve a couple Birria Tacos on a plate with a small cup of consume on the side. Optional, sprinkle some dices onions and cilantro in the tacos as well as the consome. Also, squeeze some lime juice in the consome. MOST IMPORTANT, make sure you dip the tacos in the consome before eating. Enjoy the juicy crunch!!!


If you would like to send me something, please send it to:
Big Cat 305
14001 NW 84th Ct #3402
Miami Lakes, FL 33016

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How to make Birria Tacos on the Blackstone Griddle | COOKING WITH BIG CAT 305

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