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-   -   Birria Questacos With Consomé ~ Cooks Thread for "All Month Cinco de Mayo Feast" (https://www.bbq-brethren.com/forum/showthread.php?t=291629)

Robert 05-09-2021 09:10 AM

This meal looks really good and appears to be simple enough to make with enough time and patience. Love the Magnalite roaster. Did you cook with lid on or off?
As I look at your mise en place photo, what is in the dish in the upper left hand corner?



Thanks,


Robert

Big George's BBQ 05-09-2021 09:47 AM

WOW. I really want some of that. Looks incredible

Moose 05-09-2021 12:03 PM

Wayne, that is off-the-charts spectacular!



Going to give this a try very soon.

SMOKE FREAK 05-09-2021 12:10 PM

Quote:

Originally Posted by Moose (Post 4473841)
Wayne, that is off-the-charts spectacular!



Going to give this a try very soon.

Kinda sets the bar really high. Gonna be an interesting throwdown.

Stingerhook 05-09-2021 12:25 PM

Any time you want to cook for me I'm there Wayne.

thirdeye 05-09-2021 12:32 PM

Quote:

Originally Posted by Titch (Post 4473756)
Looks very, very nice, thanks for the tutorial.
Google tells me I can make this with one of my favourites,, beef shank, or goat
I need to source peppers which can be a bit of a challenge
Anyhow, I have bookmarked this

Both lamb and goat are the traditional meat, and I think beef became popular because of availability. because these are small batch tacos. Very rich and filling. Beef shanks will work for sure, or oxtail or beef cheeks. For making tacos (and not soup) you need meat that is fatty so that the consomé has the fats (oils) needed to fry the tortillas while keeping them moist, but with a a little crisp. I did a couple of cooks using only mozzarella as the filling to test the griddle temp (300°) and time before flipping (2 minutes+). Even these had a wonderful flavor. I can envision melting cheese and roasted jalapenos as a filling.

https://i.imgur.com/nxiG7M7.jpg

https://i.imgur.com/bYCyBlk.jpg

boomer23 05-09-2021 12:35 PM

I had something like this at a restaurant several months ago. It was fantastic. Is the recipe for the consume posted anywhere? Thanks again.

thirdeye 05-09-2021 12:50 PM

Quote:

Originally Posted by Robert (Post 4473790)
This meal looks really good and appears to be simple enough to make with enough time and patience. Love the Magnalite roaster. Did you cook with lid on or off?
As I look at your mise en place photo, what is in the dish in the upper left hand corner?

Thanks,

Robert

It does take time, both in preparing the sauce, and the braising step.... but assembly and cooking takes no time at all. We made the meat the day before and that worked out great. Be sure and separate the meat from the braising liquid while it's still somewhat warm.

I just had the lid off my Magnalite to photo the braising step and show the pull back on the bones. The measuring cup in the upper left corner is the beef broth. And we ended up needing more as it reduced during braising, and you want plenty of sauce. The mixture of the blended chilies and other seasonings makes a wonderful sauce (it's good for enchiladas too), so it goes on the ribs.... then broth is added to form the braising liquid. We did strain the sauce, but here it is out of the blender before adding the beef broth and braising.

https://i.imgur.com/5JGXkiM.jpg

SMOKE FREAK 05-09-2021 01:02 PM

My wife would come uncorked if I put her Wagner pan in a smoker...

thirdeye 05-09-2021 01:08 PM

Quote:

Originally Posted by boomer23 (Post 4473850)
I had something like this at a restaurant several months ago. It was fantastic. Is the recipe for the consume posted anywhere? Thanks again.

There are plenty of online sources. This one below was the inspiration and has plenty of photos and we adjusted some ingredients because of the amount of meat we had. The cloves were omitted. Most recipes call for browning the meat, then moving right to braising, but I wanted the low-n-slo live fire flavor.... so that added a few more hours to the timeline.

https://www.acozykitchen.com/birria-tacos

This video is pretty good, and if you skip to the 7 minute mark you can see the complete cooking process. Watch this guys facial expression when he bites into one.... :clap2:

https://youtu.be/cx6_tuq2ePA

bowhnter 05-09-2021 01:17 PM

Very nice, Wayne, Looks awesome!

thirdeye 05-09-2021 01:18 PM

Quote:

Originally Posted by SMOKE FREAK (Post 4473862)
My wife would come uncorked if I put her Wagner pan in a smoker...

Hehehee. My Granny might too, this was hers. I have an oval and a round one, and this is my more typical set-up with the ceramic heat deflector in place, and the green feet to create an air gap. This makes the Egg more like an oven, and the aluminum is easier to clean. Here I'm using the Magnalite to make Cajun style beans and rice.

https://i.imgur.com/E8PKv0Q.jpg

https://i.imgur.com/Wj5DzDO.jpg

TravelingJ 05-09-2021 01:36 PM

That's a winner for sure. I've been hearing all the craze for these, but hadn't done the legwork to figure out how to make it work with a smoker and griddle. This post has been really informative on how I can do that, and it will be on the menu in the near future!

Thanks for another great post.

thirdeye 05-09-2021 02:11 PM

Quote:

Originally Posted by SMOKE FREAK (Post 4473844)
Kinda sets the bar really high. Gonna be an interesting throwdown.

ALL of the Throwdowns are fun and interesting. Possibly second to barbecue, Mexican cuisine is featured a lot. If you go through the Wall of Flame for the various years you will see some amazing entries.

http://www.bbq-brethren.com/forum/sh...d.php?t=268598

thirdeye 05-09-2021 02:26 PM

Quote:

Originally Posted by TravelingJ (Post 4473872)
That's a winner for sure. I've been hearing all the craze for these, but hadn't done the legwork to figure out how to make it work with a smoker and griddle. This post has been really informative on how I can do that, and it will be on the menu in the near future!

Thanks for another great post.

Not discounting the 'make from scratch' angle which I enjoy doing because you learn technique and how flavors work together.... but I think a can of decent enchilada sauce (maybe jazzed up a little) could be mixed with broth for the brazing and eventually the sauce for cooking and dipping.


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