Bout as close as you're going to get to the real deal Holyfield birria without going to Mexico, venison birria tacos.
As I seem to kill more deer every year and refuse to pay a processor, I've gotten in the habit of freezing huge chunks of the hind quarter instead of individual muscle groups/roast. Way faster, and allows for more options once it's dinner time. Lot more sinew/gristle left over which bodes well for slow cooker meals...
A favorite is to pick any good sized roast (2# or more) and cut it into a few 1-2" thick "steaks". Sear those in a cast iron skillet and put a nice brown on them, season with sea salt and pepper.
Remove from skillet and toss into an empty crockpot on high.
toss a whole chopped onion and 3-4 guajillo peppers into the same skillet with a heap of grass-fed butter. When onions are caramelized add beef broth and salsa of your choice to deglaze the pan. You need enough sauce to cover all the meat in the crockpot. Usually shoot for a 50/50 ratio of broth to salsa.
Cook on high for 2 hours then on low until meat falls apart. Usually takes about 8 hours total. Shred meat with a fork and mix thoroughly.
Key step is to hit the corn tortillas on a griddle in a blend of oil and sauce from the crockpot. A couple thin slices of pepper jack cheese melted on the tortilla are mission critical. We add fresh onion, cilantro, lime, and jalapeños to ours as toppings.
So far everyone who has tried these at la Casa de Padrón has been quite positive a better taco doesn't exist.
Try er out and report back.
Apologies for the lack of measurements/true recipe, was taught that real chefs wing it.
As I seem to kill more deer every year and refuse to pay a processor, I've gotten in the habit of freezing huge chunks of the hind quarter instead of individual muscle groups/roast. Way faster, and allows for more options once it's dinner time. Lot more sinew/gristle left over which bodes well for slow cooker meals...
A favorite is to pick any good sized roast (2# or more) and cut it into a few 1-2" thick "steaks". Sear those in a cast iron skillet and put a nice brown on them, season with sea salt and pepper.
Remove from skillet and toss into an empty crockpot on high.
toss a whole chopped onion and 3-4 guajillo peppers into the same skillet with a heap of grass-fed butter. When onions are caramelized add beef broth and salsa of your choice to deglaze the pan. You need enough sauce to cover all the meat in the crockpot. Usually shoot for a 50/50 ratio of broth to salsa.
Cook on high for 2 hours then on low until meat falls apart. Usually takes about 8 hours total. Shred meat with a fork and mix thoroughly.
Key step is to hit the corn tortillas on a griddle in a blend of oil and sauce from the crockpot. A couple thin slices of pepper jack cheese melted on the tortilla are mission critical. We add fresh onion, cilantro, lime, and jalapeños to ours as toppings.
So far everyone who has tried these at la Casa de Padrón has been quite positive a better taco doesn't exist.
Try er out and report back.
Apologies for the lack of measurements/true recipe, was taught that real chefs wing it.
) or if the rest of the crew can handle it.
