Birria taco recipe with neck meat?

[nastynate]

You're mission out, it's becoming my favorite cut to braise over shanks. So much connective tissue and bone to meat.

The only good reason to shoot big bucks is big necks!

 

[Nick87]

You're mission out, it's becoming my favorite cut to braise over shanks. So much connective tissue and bone to meat.

Yah these kids eat a lot of snack sticks and jerky lol. Gotta come from somewhere. Plus we've always got a steer and a hog in the freezer...if I didn't if probably be more selective with what I grind.

 

[HiMtnHntr]

The key I’ve found is rehydrating after shredding. I like to use as a base stock beef broth and tallow.

 

[Neumie]

If you want to eliminate the guesswork on how to cook venison, head over to Hank Shaw's website (of course there are other great ones but his is best in my opinion) and follow his venison recipes to a tee. I say venison recipes because beef cooks differently, it's fattier, etc. Once you do a bunch of those recipes, you'll have a good feel for cooking it and can tinker all you want. But he has very explicit directions, essentially written for people who suck at cooking. That's how I learned. Cooking longer will not dry it out if it's cooking in a brothy, juicy, fatty liquid like most of these braising recipes are.

Thanks for sharing this resource.

 

[WildWill]

I was gonna post a new thread but this came up so figured I'd just post here.


Step 1 rub a deboned or bone in deer neck and then smoke on low 1-2 hours. Then sear with some olive oil on high heat for a couple minutes.

Step 2 toast some fresh chilli's I like ancho, gujillo, and one ore two arbol (this one adds heat so adjust to taste) then soak in beef broth. Put your seared roast in the crock pot then add a whole onion and several cloves of garlic to the pot and use some broth to deglaze the pan add salt, cinnamon, cumin, and oregano and cook till your onions are soft. Combine the contents of the pan, and a can of fire roasted tomatoes to the chilli's and broth and blend together.
Step 3 pour the mix over the roast set to low and cook at least 8 hours I've let mine go along as 24 hours. Oh and add a splash of vinegar

I'll add the actual construction of the birria tomorrow.

 

[WildWill]

Alright after about 20 hours the neck shredded apart by just stirring it around.


Next step is to find a couple lippy wenches and have them press out a few tortillas. Then using a cast iron skillet and a little bacon grease I toast the tortillas. If you're a gringo pendejo you can just buy tortillas at the store.


Heat a greased skillet then dip your tortilla in the birria juice and place in skillet. Then add your meat and queso fresco before folding and cook on both sides for a few minutes till done.



Serve with some of the juice to dip in and enjoy.