The heat wave drags on -- was 109 here today -- but I just had to try this recipe for Birria Tacos from Kent Rollins. I got the pot of peppers, tomatoes, onion and garlic out of the way on the stove, as well as searing the beef. Then the pepper and onion sauce took a spin in the blender before going into the pot with the beef. Really a total of a half-hour's cooking in the kitchen. Transferred the sauce and the beef to the 12-inch Lodge Dutch Oven with legs and took the whole shebang out back to the paver pad I set up for this very purpose. Using Lodge's coal chart, it calls for 25 briquets -- 8 underneath and 17 on top. -- to maintain a temperature of about 350. So the three-hour cook is taking place outdoors while the house stays cool. Judging by the sauce alone, these tacos should be epic. Even found some Oaxaca cheese for the melt. And what fun to use the first sauce tomatoes from my vine.
These tacoss were the bomb!

https://kentrollins.com/birria-tacos/

I made some of those a while back. Kind of a pain in the a$$ to make though. The tacos were good...........just not enough juice for the squeeze.

Been jonesing for these again, so will drag out the Lodge Dutch oven and do up a new mess. I thawed a small batch I discovered in the freezer a few days ago and had forgotten just how much incredible flavor there is in this recipe. Sorry yours wasn't "worth the squeeze," Tpack.

The heat wave drags on -- was 109 here today . ........I had to do a double take when I read this. Didn`t see it was from last summer. It did get 96+at my house yesterday but turned out to be a nice evening. Yea..........Thats to much work for just a taco, but I could take a bath in that Birria Consome though. I might make it again and eat the Consome all by itself.

Well, the Dutch oven is all cleaned, oiled and packed away again and I have a fresh batch of birria-roasted chuck to share with my honey in Las Cruces this afternoon. There is just something so magical that happens when you use a mixture of dried peppers to make a sauce. It just feels like you are doing the right thing. What a blessing we all enjoy living in the Southwest with its ancient culinary traditions.