Birria tacos con twist BBQ

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.

Remove the meat from the grill. Increase the BBQ temperature to 150C (indirect).

Put the meat in the Dutch Oven. Add the adobo pepper paste, beef broth, honey, vinegar, cumin, and oregano.

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.

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!

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.

Serve the tacos with a cup of warm consomm for dipping, some fresh cilantro, chopped onion, and lime.