I'm hankerin' for some birria. But, beef prices ain't my favorite at the moment, hell, even shanks at our butcher I think last time were like $7.99/lb or something. But I'm thinking tomorrow's my day off and it might be fun to do some birria - but I wonder if pork would work as well as beef? I don't see why not...? And pork is generally more preferred in our household overall.
I might actually even do BOTH if I can find a decent price, I do have 2 crockpots, after all, and I could smoke 'em for a while and then throw 'em in the crockpot with the birria sauce/marinade.
Who's with me???
What cut should I choose if I'm going to experiment with PORK BIRRIA?
Have not done it but can't see why you shouldn't give it a go! Experiments FTW
If I were to try it I would probably stick with a pork butt simply because they're very easy to get right and having a decent amount of fat would likely be advantageous. I think we used a chuck roast last time my lovely bride made birrias, but I'll have to check with her to refresh my memory.
Have not done it but can't see why you shouldn't give it a go! Experiments FTW
If I were to try it I would probably stick with a pork butt simply because they're very easy to get right and having a decent amount of fat would likely be advantageous. I think we used a chuck roast last time my lovely bride made birrias, but I'll have to check with her to refresh my memory.
Looking forward to seeing how you go!
That's what I think, definitely a butt or shoulder. Loin is going to be lean. I saw a recipe that used pork chops - not my choice, I don't think.
Although, I'm also trying to decide between smoking the meat or hard sear on the griddle. Ugh! Maybe sear the meat and smoke the veggies??? I dunno... <sigh>
I think the flavors would be fine for pork. Personally, I would smoke a pork butt hot no wrap to maximize bark since it's gonna get soaked in juices at the end.
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This is gonna be awesome. Sauna season starts next week.......I will be giving pork birra a try for our post sauna session feast. I always braise something by the fire while the sauna heats up. I can easily throw pork in the dutch, instead of the beef. (Might even throw some pork belly in there.........IDK.......by that I mean.....I am going to add pork belly)
I can see what you mean. Pretty similar, maybe a few little spices different here and there (i.e., clove, cinnamon, etc), but no wonder I like pazole, too! lol Haven't had it since our visit to NM in 2021, but I did enjoy it. Another one to add to the list to make!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I love birria, but the local place that had it near my house went out of business (apparently you have to pay your rent to keep the landlord from putting chains and padlocks on the front door!). I've made it a couple times with chuck roast, but that stuff is almost $7 a pound around here. A butt to do pork biria makes a lot more sense... I think with all the peppers and other stuff that go into the sauce, pork will be almost as good as beef for this type dish.
I follow a recipe from Sam the Cooking Guy that is pretty easy, and if doing it for a crowd, I toss the "tacos" or quesadillas I make down on the griddle to crisp them up some. If I am lazy I just make it with tortillas and eat them without the griddle step.
There's a place here that is THE place to go for street tacos - called Tacos Maria's. I'll admit, their stuff is good. But anyways, on Thursdays they do quesa birria tacos. Usually, if we don't think about it early, they're sold out by the time we call or run by. Usually by 6PM, they're out.
So, often, my wife will say, "What do you want for dinner?" and I'm like.... "It's Thursday." Which, of course, means, "Quesa birria tacos from Tacos Maria's." It's just... I mean, that's the answer.
However, the last couple times we've managed to land a couple before they're extinct for another week, I've told her, "These are great, but my birria is better. I need to make it again."
Well, today I have. And I was right. Mine IS freaking better.
She has been gone today to a training out of town, a couple hours' drive over by OKC. I didn't tell her what my plans were for the day, so she's going to come in the house and smell what's cookin' and say, "Oh wow, what's for dinner?" Of course, right? I mean, that's what you do when you walk in and anyplace smells like THIS place smells right now.
And what do you think my answer is going to be.....???
Wife just got home from her training day out of town. Apparently along the 2 hour drive home she was having to stop and throw up and now says it is coming out of both ends. Sounds to me from her description like she may have gotten food poisoning - she had some rice at the conference training, so that's a definite possibility. Bacillus cereus is a common pathogen for food poisoning in rice. <sigh>
Sooooo... I am guessing she ain't gonna be trying my birria tonight.
If that's the case, though, the good news is this type of food poisoning is usually short-lived.
Finster Never heard of dipping the tortillas in the consommé... only ever used it as just a dipping sauce tableside. I would definitely skip that step next time!
DaveD
I’ve also seen videos where a little bit of the consommé is put into the pan prior to frying the tortilla.
But yeah, next time I’ll try skipping that altogether and see what happens.
Flavor was great, but texture was not what I wanted. Not inedible, but not great either.
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