Birria bombs

[TheTone]

I’m going to freeze a few and see how they fare.

I was thinking just do the meat ahead of time and make the tacos at camp

 

[Addicting]

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]

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.

 

[Walkathon]

Looks really good. I've got to try making some. Looks like shanks and shoulders are working best for this?

 

[mtmuley]

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]

Bet a cheap roast would if you had no shoulders or shanks. mtmuley

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]

Had some leftovers tonight. Threw a few in the air fryer for 10 minutes and heated up some leftover sauce. Darned good.

 

[Nick87]

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.

That or an arm roast if youre going beef would probably be good.

 

[MTLabrador]

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]

still have a whole antelope shoulder I’ve been hoarding

Shanks , shoulders and neck roasts are the last to go. I hoard as well.

 

[El Jason]

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?

Send it

 

[Addicting]

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.

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.

 

[Exhausted]

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.

A little bit of shredded cheese between the tortilla and the pan helps out with that too. Oaxaca, queso frier, etc. We usually sprinkle on both sides of the tortilla while frying (after dipping) and then more inside the taco before frying again.

 

[WyoCoalMiner]

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.

When you say 250 for the day, you talking 8 hrs? 12 hrs? 24hrs?

 

[El Jason]

When you say 250 for the day, you talking 8 hrs? 12 hrs? 24hrs?

I cooked it for about 10 hours.

 

[WyoCoalMiner]

I cooked it for about 10 hours.

Thank you.

 

[Addicting]

When you say 250 for the day, you talking 8 hrs? 12 hrs? 24hrs?

I didn’t pay attention, I put it on after morning coffee and walked away. So maybe 9-12 at 250 then 12-4 at 200.

I went by smell more than anything. Once the house filled with the scent, I know it’s mostly done. Then I just kept it warm till it was dinner time.

 

[WyoCoalMiner]

I didn’t pay attention, I put it on after morning coffee and walked away. So maybe 9-12 at 250 then 12-4 at 200.

I went by smell more than anything. Once the house filled with the scent, I know it’s mostly done. Then I just kept it warm till it was dinner time.

Thank you