Happy Saturday! Happy Weekend! Fire the margarita machine, Cinco de Mayo is this Monday!
Birria tacos could be considered the Holy Grail of tacos.
Birria Tacos on the Blackstone
4 pounds Chuck Roast cut into pieces
2 pounds Short Ribs
2 Tablespoons Oil
2 Onions, quartered
2 can Crushed Tomatoes
15 oz can12 Guajillo chiles seeds removed and diced
4 tsp Chili powder
2 tsp Dried Oregano
2 tsp CuminKosher salt, to taste
8 Bay leaves
4 cups Beef broth
36 Corn Tortillas
6 cups Monterey Jack cheese, grated
Limes, cut in wedges, for squeezing
Preheat the Blackstone grill over medium high heat (approximately 400 degrees).Spread the oil out onto the Blackstone Grill. Place the diced roast and short ribs on the Blackstone Grill and brown each side for 4-5 minutes.
Remove the beef and short ribs and place them in a crock pot.
Add the onions, crushed tomatoes, chiles, chili powder, oregano, cumin, salt, bay leaves and beef broth to the crock pot.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Skim the grease from the top of the broth from the crock pot and reserve for frying the tortillas.
Remove the meat and bones. Shred the meat and return it to the crock pot. Build the tacos!
Heat the Blackstone Grill over medium high heat (approximately 400 degrees). Dip the tortilla in the reserved cooking liquid and place on the grill.
Add meat and cheese to one side of the tortilla. Then fold over to form taco shape and flatten out the tacos.
Continue cooking until the tortilla is crispy and browned, flip and continue cooking on the other side until crisp.
Serve with lime wedges and enjoy!