BBQ Birria Tacos!!

Ingredients

• 2 lb Beef Neck Roast (trim excess silver skin, pat dry)
• 2 lb Beef Shank (bone‑in, with fat cap)
• 1.5 lb Ossobuco (Beef Shank Cross‑cut) (bone‑in, rich in collagen)
• 1 lb Marrow Bones (for added richness in the consomme)
• 4 Ancho Dried Chilies (stemmed, seeds removed)
• 4 New Mexico Dried Chilies (stemmed, seeds removed)
• 2 Chili de Árbol (optional for extra heat)
• 1 White Onion (roughly chopped)
• 6 Garlic Cloves (minced)
• 4 Roma Tomatoes (chopped)
• 2 tbsp Vegetable Oil (for sautéing)
• 8 cup Porter Road Beef Stock (store‑bought, gelatinous)
• 4 cup Water
• 1 tsp Black Peppercorns (whole)
• 2 Bay Leaves
• 1 tsp Coriander Seeds
• 2 Cinnamon Sticks
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 2 tsp Salt (adjust to taste)
• 12 Corn Tortillas (small, 6‑inch)
• 2 cup Oaxaca Cheese (shredded)
• 0.5 White Onion (for garnish) (finely diced)
• 0.25 cup Fresh Cilantro (chopped)
• 1 Lime (cut into wedges)

Instructions

1. Prepare the Meat

   Pat the beef neck roast, shank, ossobuco, and marrow bones dry with paper towels. Generously coat all pieces with the Chud Rub, ensuring an even layer.

   Time: PT15M

2. Smoke the Meat

   Preheat the smoker to 275‑300°F. Place the seasoned meat on the rack and smoke until a dark bark forms, about 5‑6 hours, or until internal temperature reaches 190°F.

   Time: PT5H30M

   Temperature: 275-300°F

3. Toast Dried Chilies

   In a large pot over medium heat, toast the ancho, New Mexico, and chili de árbol chilies for 2‑3 minutes, shaking the pot frequently, until fragrant.

   Time: PT5M

4. Sauté Onion

   Add 2 tbsp vegetable oil to the pot, then add the roughly chopped white onion. Cook, stirring occasionally, for 3‑4 minutes until translucent.

   Time: PT3M

5. Add Garlic

   Stir in the minced garlic and sauté for another 2 minutes, being careful not to let it brown.

   Time: PT2M

6. Cook Tomatoes

   Add the chopped Roma tomatoes to the pot. Cook, stirring, for 5‑10 minutes until the tomatoes break down and the mixture thickens slightly.

   Time: PT8M

7. Blend the Base

   Transfer the contents of the pot to a blender and blend until smooth. Return the blended puree to the pot.

   Time: PT5M

8. Add Stock and Spices

   Stir in the Porter Road beef stock, water, black peppercorns, bay leaves, coriander seeds, cinnamon sticks, dried oregano, and ground cumin. Bring to a gentle simmer.

   Time: PT5M

9. Combine Meat and Bones

   Add the smoked beef neck roast, shank, ossobuco, and marrow bones to the simmering pot. Ensure the meat is mostly submerged; add more water if needed.

   Time: PT5M

10. Simmer the Birria

    Maintain a low simmer for 2½ hours, stirring occasionally and skimming any foam that rises.

    Time: PT2H30M

11. Strain and Chill the Consomme

    Using a fine mesh strainer, separate the liquid from the bones, herbs, and solids. Transfer the consomme to a shallow container and refrigerate overnight to solidify the fat.

    Time: PT15M

12. Degrease and Reduce Consomme

    The next day, skim the solidified fat layer from the chilled consomme. Return the lean liquid to a pot and reduce over medium heat until it reaches a thick, glossy consistency (about 1 hour). Adjust seasoning with salt.

    Time: PT1H5M

13. Shred the Meat

    Remove the meat from the pot, discard any bones, and shred the beef with two forks until it falls apart easily.

    Time: PT10M

14. Fry the Tortillas

    Heat a cast‑iron skillet over medium‑high heat. Add a thin layer of the rendered fat from the consomme. Quickly fry each tortilla for 15‑20 seconds per side until crisp but still pliable.

    Time: PT10M

15. Assemble the Tacos

    Place a spoonful of shredded beef onto each fried tortilla, top with shredded Oaxaca cheese, a drizzle of hot consomme, diced white onion, chopped cilantro, and a squeeze of lime.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g