I was thinking just do the meat ahead of time and make the tacos at camp
Birria bombs
- Thread starter mtmuley
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Addicting
Well-known member
Taste good, only really need a tad bit of salt. This will be stuffed into fresh tortillas later tonight and then stuck on the blackstone.
Addicting
Well-known member
Here is my take away. Flavor is great and it is probably my favorite way to do antelope shoulders. 3 ingredients and in the oven at 250 for the day. About 3 hours in it smelled really good and I turned it down to 200. The shoulder blade took one shake and the meat just fell off.
Now the bad. Dipping a tortilla and then putting it into a frypan is difficult. The juice acted as a glue. You absolutely have to have a good nonstick pan. The blackstone was an exercise in futility. I ditched it after the first two attempts.
It became sort of a production line in the kitchen. I was frying tortillas and the wife was frying them into tacos.
Traditional American taco toppings are unnecessary and frankly a waste of time.
Just think of eating this like a French dip sandwich with the juice as the au jus.
Now the bad. Dipping a tortilla and then putting it into a frypan is difficult. The juice acted as a glue. You absolutely have to have a good nonstick pan. The blackstone was an exercise in futility. I ditched it after the first two attempts.
It became sort of a production line in the kitchen. I was frying tortillas and the wife was frying them into tacos.
Traditional American taco toppings are unnecessary and frankly a waste of time.
Just think of eating this like a French dip sandwich with the juice as the au jus.
Last edited:
Walkathon
Well-known member
Looks really good. I've got to try making some. Looks like shanks and shoulders are working best for this?
Bet a cheap roast would if you had no shoulders or shanks. mtmuley
