Beef Cheek Birria Tacos with a Rich & Delicious Consomé Dipping Sauce

#birriatacos #birria #howtobbqright

The Best Beef Cheek Birria Tacos

WHAT MALCOM USED IN THIS DISH:
– Beef Cheeks sourced from The Butcher Shoppe
– Malcom's Grande Gringo
– barbeque Gloves –
– Grilla Grills Pellet Grill – grillagrills.pxf.io/ GjxaRB.
– Weber Frying pan -.

For this dish, I'm making delicious and genuine Beef Cheek Birria Tacos. First, I cut and season the beef cheeks with Malcom's Grande Gringo Mexican Seasoning before smoking them on a pellet grill. Then, I prepare a delicious braising liquid using peppers, onion, garlic, and crushed tomato. Then braise the beef cheeks in the dutch oven with the mixture until they're fork-tender. Lastly, I assemble the tacos by dipping tortillas in the braising liquid, packing them with the shredded beef cheeks, melted cheese, cilantro, radish, and white onion. And do not forget, about that delicious consomé dipping sauce!

Beef Cheek Birria Tacos Dish.
– 3 # beef cheeks – trimmed.
– 1/2 cup Malcom's Grande Gringo Mexican Seasoning.
– 2 dried Ancho Chilies.
– 2 dried Guajillo peppers.
– 2 dried chili de arbol.
– 1 white onion.
– 5-6 cloves garlic.
– 14oz crushed tomato.
– 32oz Beef Broth.
– Salt and Pepper as required.
– 1 dozen flour or corn tortillas.
– 2 cups shredded Mexican design cheese.
– 1 lot cilantro.
– 2-3 radish very finely sliced.
– 1/2 finely chopped onion.

Instructions:.
1. Prepare pellet grill for smoking at 250 ° F, trim excess fat and silver skin from beef cheeks and season heavily with Grande Gringo spices.
2. Location beef cheeks on the pellet grill and smoke for 1 1/2 hours.
3. Remove the stems and seeds from the peppers and peel and half the onion. Place the peppers, onion, garlic cloves, and 2 Tablespoons of Grande Gringo in a dutch oven. Fill with water to cover everything and bring to a boil. Decrease to simmer and continue to prepare for about 15 minutes.
4. Thoroughly transfer the veggies to a blender saving the liquid for later use. Include crushed tomatoes, a handful of cilantro, and 1/2 cup of the reserved liquid. Pulse the blender up until smooth including additional liquid if needed.
5. Location the smoked beef cheeks in the dutch oven, pour the mix from the mixer over the beef cheeks, and include beef broth. making certain they're slightly covered with the braising liquid. If more liquid is required use the reserved liquid.
6. Location the dutch oven on the grill and change the temperature level to 350 °. Continue to prepare until the beef cheeks are fork tender – about 3 hours.
7. Carefully get rid of the beef cheeks from the braising liquid. Shred the cheeks by hand and place in a little pan in addition to a ladle of the braising liquid to keep the meat moist.
8. To make the Birria tacos: Dip the tortillas in the consume and put on a heated flat top grill. Flip after 20 seconds and add some of the shredded beef cheeks together with a lot of the shredded cheese, Fold the tortilla over to form a taco and cook for 1-2 minutes on each side or up until cheese has actually melted and the exteriors are begin to brown.
9. Serve with cilantro, radish, and finely diced white onion together with a bowl of the consume for dipping.

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