My oldest has been really into birria lately at the local Mexican restaurant by her school, so since she and her sister were home for spring break, I decided to try my hand at it. I used the ChudsBBQ birria tostadas recipe as a basis. Got some chuck and short ribs, smoked them and made the consome from scratch.
Overall I was pretty happy with it. I think next time I will cook the consome down a bit to concentrate the flavors more for dipping. But that’s a minor nitpick. Important thing is the family liked it and for a day I was my little girl’s hero. 😆
by Alarmed-Cockroach-50
13 Comments
Exito!
Hell yeah! Looks great!
I would highly recommend finding an authentic Jalisco recipe and trying birria as a soup, the way it’s meant to be eaten, some time. Bonus points if you use goat as well.
Birria tacos are fine, and I know they’re very popular right now, but it’s kind of like saying you made French onion soup for the first time, except what you actually did was caramelize onions and put them in a grilled cheese.
Still good of course, and it looks like you did a great job, but you’re missing out on the birria experience! It’s one of the best soups in the world, imo.
Whats the deal.with the metal tube on the left does that have smoke pellets in?
Looks amazing and authentic! How were they …
Looks fcking perfect brother. I love Brad’s recipes.
I LOVE his carnitas recipes. Make them once a month on Sundays.
We smoked our short ribs and chuck on a rack over a pan with the consume underneath 👌 just something to consider when you get this requested on your daughter’s next visit.
This is like food porn man!!!
It’s dangerous
Nice!!!
#nut
Absolutely phenomenal. There’s a place in Chicago that does goat birria that is pretty famous. I am not even sure how I’d do THAT at home, but your work gives me inspiration for beef.
Hell yes! I’d eat the shit out of that. Well done!
Such a satisfying meal to make at home. Feels like an accomplishment, and is insanely tasty.
Did you have enough fat left in the meat after smoking it to render into the stock, and dip the tortillas in?