Birria Tacos
Ingredients:
For the smoking
- 10 lbs TD Brisket Point
- 2 Dried Chiles de Arbol
- 2 Dried Chiles Guajillo
- 4 Dried Chiles Anchos
- 1 Cinnamon Stick
- 1 Quart of Beef Broth
- 1/2 tsp Black Pepper
For the rub
- Salt
- Pepper
- Cumin
- Mexican Cinnamon
- Mexican Oregano
Serving Ingredients
- Flour/Corn Tortillas
- 2 Cups of Chihuahua Cheese
- Finely Chopped Onion
- Finely Chopped Cilantro
- Lime
For the consume
- 12 oz Mexican Lager
- 1 Large Yellow Onion
- 6 Garlic Cloves
- 5 Roma Tomatoes
- 3 Bay Leaves
- 2 Quarts of Beef Broth
- 1 Stick of Salted Butter
Directions:
1. Preheat your smoker to 145 degrees Fahrenheit.
2. In a bowl, combine all the ingredients for the rub. Apply the rub thoroughly on all sides of a room temperature brisket point.
3. In a deep sheet pan, add the chiles (deseed the chiles if you prefer less heat), a cinnamon stick, and 1 quart of beef broth. Place a baking cooling rack on top of the deep sheet pan. Set the seasoned brisket on the cooling rack, ensuring it's positioned to catch all drippings.
4. Place the entire setup in the smoker and cook for 6 hours.
5. In a large pot, melt butter over medium-high heat. Add chopped onions and garlic cloves, cooking until the onions are softened.
6. To the pot, add chopped tomatoes, the smoked brisket, bay leaves, all drippings from the sheet pan, and the remaining beef broth. Bring to a boil, then reduce the heat to simmer for 4 hours.
7. Remove the brisket from the pot and place it into a different pot. Blend all the remaining ingredients in the first pot until smooth. Strain the mixture back into the pot with the brisket to remove any seeds and residue.
8. Bring the mixture to a boil, then reduce to a simmer for another 2 hours, or until the consomé has reduced by half.
9. After the reduction, shred the brisket and stir it back into the consomé.
10. Dip a tortilla into the consomé and place it on a preheated griddle. Sprinkle Chihuahua cheese over the tortilla, then add some of the Birria mixture, onions, and cilantro.
11. Serve 2-3 tacos with a cup of consomé. Garnish with additional chopped onions, cilantro, and a slice of lime.