Birria Tacos (BBQ Twist)
Authentic Birria Tacos with an Apeldoorn twist. By smoking the meat first on the BBQ, we add a deep BBQ dimension to this Mexican feast.
Nutritional Values
* Estimated values per person
The BBQ Twist
Traditionally, Birria is steamed for hours in a hole in the ground. We replace this with smoke. The oak wood provides a subtle, smoky underlayer that pairs perfectly with the deep spices like cinnamon (bestel hier) and cloves (bestel hier).
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The Battle Plan
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How will you prepare it?
The Smoking Phase (The BBQ Twist)
Light the BBQ for indirect grilling at 110C.
Sprinkle the chuck roast and veal shank with salt and pepper.
Add 2 chunks of oak wood and smoke the meat for 1.5 hours on the grate for that authentic BBQ flavor.
Making the Adobo Sauce
While the meat is smoking, make the Adobo sauce. Put the peppers (Tatli Biber, Pul Biber, and Chipotles) together with the garlic (2 cloves) in the blender and blend until smooth paste.
The Braising (Dutch Oven)
Remove the meat from the grill. Increase the BBQ temperature to 150C (indirect).
Also add the cinnamon stick, cloves, remaining garlic (4 cloves), and the half onion.
Place the pot in the BBQ (lid on) and let simmer for 4 to 5 hours until the meat is butter tender.
Shredding & Consomm
Remove the meat from the pot and pull it apart with two forks (shredding). Strain the remaining liquid; this is your Consomm.
Skim the red fat floating on top and save it in a separate bowl. This is essential for the finish!
The Finish on the Plancha
Remove the heat deflectors and place the cast iron griddle directly above the fire (200C).
Dip a tortilla in the red fat. Place on the griddle, sprinkle with grated mozzarella and a pile of meat.
Fold in half when the cheese melts and the tortilla turns crispy golden brown.
Serving:
Serve the tacos with a cup of warm consomm for dipping, some fresh cilantro, chopped onion, and lime.
Ready for Service
Enjoy your meal, Pitmaster! Share your result with #ApeldoornscheVleeseters
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