Birria de Res Tacos
- Dried Guajillo Chile Peppers, seeded (Optional)
- Dried Ancho Chiles, stemmed and seeded (Optional)
- Dried Chile de Arbol Peppers, stemmed and seeded (Optional)
- 4 pounds Beef Chuck Roast (Traditionally made with goat shoulder, if you so choose)
- Salt and freshly ground Black Pepper to taste
- 1 tablespoon Olive oil, or as needed
- Grilla Grills All-Purpose Rub
- Olive oil
Quick Authentic Salsa
- 1 White Onion
- 1 Bunch Cilantro
- Peppers to Taste
WARNING: This meal can be very spicy if you use too many peppers!
Big thanks go out to Jason D. for providing us with this awesome recipe for tacos!
For Taco Meat
- Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
- If using goat shoulder, preheat your smoker to 225 degrees F. If using beef, simply prepare your beef as you would like for tacos.
- Rinse meat and pat dry goat with paper towels. Season with salt and pepper.
- Combine All-Purpose rub and olive oil to create a paste. Liberally apply to the goat shoulder.
- Place shoulder on the smoker for 4-hours.
- Remove shoulder from smoker, and place into a foil boat.
- Pour reserved pepper water over partially cooked shoulder.
- Enclose foil boat to wrap shoulder. Place back in smoker for 4-hours.
- Remove from smoker, allow to cool, slice layers for taco meat.
For quick salsa
- Combine onion, cilantro, olive oil and pepper in small bowl.
- Mix thoroughly, apply to tacos.