CINCO DE MAYO - BIRRIA TACOS
PREP: 5 minutes COOK: 5 minutes SERVES: 5-8
GRILL / BEEF
PREP: 45 minutes COOK: 2.5-3 Hours SERVES: 5-8
RECIPE BY: John @ The BBQ Element
BIRRIA TACOS & CADILLAC MARGARITA’S
INGREDIENTS
Sauce recipe
1/2 cinnamon stick
8 bay leaves
8 guajillo chiles
4 ancho chiles
4 garlic cloves
1 tbsp chicken or beef bouillon
1 tbsp salt
1 onion
32 oz water or unsalted beef broth
Meat
4 lb chuck roast
1.5 lbs beef ribs
INSTRUCTIONS
Sauce - Add all your ingredients to a dutch oven over your coals and bring to a boil, remove once all ingredients are soften, put all ingredients in blender and blend until smooth
Meat - Salt your meat liberally. Sear meat until browned, then remove and cut into large chunks, add 32 oz of water, 32oz beef broth, then add your sauce, add your meat and make sure meat is fully covered, boil for 2.5-3 hours, or until tender, shred meat and add back to sauce. Before warming the tortillas, dip them in the broth, warm for 30 seconds and flip, add cheese and then the birria, then fold tortilla over and for a taco, flip for about 2 min per side, before removing add cilantro, onion and a squeeze of lime juice. Serve tacos with a side of that delicious broth, dip that taco and feast!
Cadillac Margarita
3 oz Tequila Reposado or Añejo
1 oz Grand Marnier
1 oz Lime juice Freshly squeezed
Course salt For salting the rim
Agave syrup To taste, 1/2 oz at a time
Slice of lime for garnish
Instructions
Run a squeezed lime wedge around half the rim. Dip the rim in course salt.
Fill a shaker halfway with ice. Add tequila, Grand Marnier, and lime juice. Add agave if you want it sweeter.
Shake vigorously and strain into a margarita glass over ice. Garnish with a lime slice.
Enjoy!
