I made the barbacoa for tonight’s birria tacos using a chuck roast that I smoked over hickory and oak for 4 hours, then braised for 5 hours in a sauce I made with dried ancho and guajillo peppers, garlic, tomatoes, ginger, and spices 😋 Recipe from Meat Church. These were soooo good.
by noodlekranker
1 Comment
They look absolutely amazing!