Glad those tacos turned out well. Shoulder seems like a natural alternate to goat or beef. Around here I can get Prime brisket from Costco for less than $4/lb, so that’s usually what I use when making birria…or just about any beef dish other than steaks. Birria, pot roast, chili, ground beef…it’s all brisket around here, unless I find a sale or Costco is out of brisket.
As a continuation of my series paying homage to the Netflix’s documentary called the Taco Chronicles, I promised for my next selection I would do some Birria Tacos. Since then both barelfly and 58limited have offered up fine and very delicious examples of both beef and goat versions. Trying not to be too redundant, I offer up
Did it again for dinner last night. Wife was feeling better, so she was up for it.
I had pulled all the pork chunks out and put them in quart Ziplocs, about 3 went in the freezer, 2 in the fridge. The jus was semi-strained and also placed in 2 quart Ziplocs - 1 frozen, 1 fridge.
Last night I pulled out one bag of meat and the bag of jus - heated in the microwave and shredded the meat up good in a bowl, poured some of the jus over it (added a little salt this time), and made more tacos for me and she. Holy damn that stuff is good. I could appreciate it more after not sitting out in the smoke all day from the Weber. For me, this is damned fine meat, just about perfect. I'm a foodie, so just about every decent meal is the best I ever ate, but... this stuff is up there.
And still got LOTS of leftovers.
Also pulled out my last bag of frozen pork chile verde from our soup competition, when was that like, last June? Of 2023? I think. This stuff was a little hotter than I'd planned and no one else in my house will eat it, so I've been eating up 4 gallon-sized Ziploc bags of it myself for over a year. lol
Ok, looked at the image date - nope, it was Nov 12, 2022. Ok, so this has been almost 2 years since I've made it. <sigh> Time to finish this last bag of it so I can make some more! lol
Ha! I did a freezer inventory this week, and I have 3 or 4 quarts of pork chili verde with the same “too hot” problem. I can’t make any more bulk food until I draw down the stuff that’s already frozen, so I’m eating that (plus other stuff, I think it’s chili and spaghetti and meatballs) for the next week or so. The spaghetti sauce I ate a few days ago was 08/22/22, and it was excellent.
For those who were wondering about the seasoning. This is what I used.
Of course, like about everything 'store bought', I added to it some additional things. It probably wasn't quite as good as if I'd ground up my own chiles and such, but it was pretty decent overall.
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