You take a tough cut, beef chuck, smoke it low and slow for a couple of hours to develop a crust and coax the smoke into it. Then braised in it's own juices for 8 hours. Let it chill overnight. The fat on top? Don't toss it. That's liquid gold. You use that, that rendered essence, to fry your tortillas on the flat top. Get 'em crispy, infused with the soul of the beef. It's honest. It's flavor. It just is.
by RamirezBackyardBBQ
8 Comments
Smoking or grilling? Pretty sure their not the same
I dont care how you made them. They look perfection and now im starving! Nice work! 💯
I heard anthony bordaine’s voice when I was reading this description lol
I’ll take twenty, where do I send my money?
I love Birria tacos… yet I have no Birria tacos.
Looks great! I did this exact method a couple months ago and have been dreaming of it ever since
Braised in just its own juices? Anything added?
Sooo… It’s been decided, right? OP’s place for the next block party barbecue? Yes? Very good.