Smoked Birra de Res Quesatacos Recipe

Birria de Res Ingredients:

-2lb Beef Arm Roast

-1:1 ratio Salt/pepper

-Cattleman's Grill Mexicano

-Olive Oil

Instructions:

1. Preheat smoker to 225F degrees.

2. Drizzle olive oil on all sides of beef and rub in.

3. Sprinkle rubs on all sides and pat in to help adhere seasonings to the meat.

4. Place on smoker and let cook for about 3 hours or until the internal temperature reaches 165F degrees.

5. Pull off and then you are ready to place in pot to make Consommé

Consomme Ingredients:

• 8 New Mexico chiles

• 3 tablespoons salsa (homemade)

• 1/3 cup steeped Chile water

• 2 beef bouillon cubes

• 4 cups of water

• 1/2 small onion

• 1 tablespoon minced garlic

• 2 tablespoons Mexican oregano

• 4-5 bay leaves

• Pinch of ground cloves (not much is needed; be careful)

Instructions:

You will need a big pot, I used a 5qt cast iron pot for the consommé, a blender, and a small saucepan, a large bowl, and mesh strainer to make the consommé.

• Grab your chiles and deseed and devein them.

• In a small saucepan, fill with about halfway with water (just enough to cover the chiles) and turn burner on to about medium heat. Place chiles inside of pot until boiling. Once the water is boiling, turn off stovetop burner, cover pot with lid, and let steep for about 20 minutes.

• Place rehydrated chiles into a blender. Also mix in the salsa and steeped Chile water. Blend until combined.

• Pour Chile sauce on top of smoked beef inside of the pot.

• Then put in the onion, garlic, Mexican oregano, bay leaves, and ground clove.

• Then mix the beef bouillon cubes into the 4 cups of very hot water. Once mixed pour into the cast iron pot.

• Place back on smoker running at 250F degrees. Probe beef with a thermometer, cover cast iron pot with lid, and cook until the beef reaches an internal temperature of 203F.

• Once beef is done pull out of cast iron pot, wrap in foil and a towel, then place in a cooler for about an hour to rest.

• While beef is resting. Take a large spoon and skim out the fat at the top of the consommé and put into a small bowl. (You will use this later to fry the toritllas)

• Once the fat has been skimmed out of the pot, take the mesh strainer and place over a large bowl. Then pour the consommé over the mesh strainer into the large bowl, you are only wanting the broth itself so all of the onions/spices will be discarded.

• Then your consommé is done and ready to eat.