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.
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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
Walkathon
Well-known member
Good suggestion on the roast- I'll give it a try.
I also have a deer sirloin tip (football) that might work ok. I usually crock pot them with vegetables. I just ordered the birria bombs, so I'll try a roast and the deer sirloin tip with the birria bombs.
El Jason
Well-known member
Had some leftovers tonight. Threw a few in the air fryer for 10 minutes and heated up some leftover sauce. Darned good.
Nick87
Well-known member
That or an arm roast if youre going beef would probably be good.
MTLabrador
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I still have a whole antelope shoulder I’ve been hoarding, I might have to try this. Would it work with high class beer (Coors banquets) or do I need to get some Pacifico?
Nick87
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Shanks , shoulders and neck roasts are the last to go. I hoard as well.
El Jason
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Send it
Addicting
Well-known member
That would be a great cut for this. It I would think with the amount of liquid it would take two roasts. Both those shoulders were small and it was a lot of liquid. My family of 4 ate and then I froze enough for a whole extra meal.
