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You can find the full recipe at https://www.burntpelletbbq.com/smoked-beef-birria-tacos/
• Season up beef short ribs and beef cheeks up with SPG and an active charcoal rub.
• Smoke at 250F for about 3 hours until the internal temp reaches 165F
• Soften peppers, onions and garlic in boiling water then blend
• Place smoked meat in a Dutch oven with blended peppers, onions, garlic and beef broth.
• Simmer on low for 2-3 hours until the meat easily shreds
• Shred meat and place in a separate bowl then filter liquid. Pour liquid in with the meat
• Dip corn tortilla in the liquid and fry it in a pan
• Add Oaxaca cheese, the shredded meat, freshly cut up onion and cilantro. Cook tortilla on both sides.
• Pour some consommé in a bowl then dip your taco in and enjoy!
Braising liquid
1 onion, 8 cloves smashed garlic, 1 cup cilantro, 2 chipotle peppers in adobo sauce, 2 Ancho peppers