Smoked Birria Street Tacos
Smoked three beef chuck roasts over the top of beef stock, peppers, and onions at 275 until 170 on the probe.
Then the meat goes into the liquid for about 4 hours until it hit 210. Take the meat out and rest.
Meanwhile, strain out the liquid to get all the solids out. Shred the meat.
Heat up your flat top to medium-ish (it started raining so I had to improvise and use an electric griddle). Dip street taco tortillas into the liquid and cook one minute on each side. Them layer cheese and meat on the tortillas. Fold them and cook them again for a minute on each side.
Put some of the leftover consume into ramekins for dipping your tacos.
Unreal. I mean like...so good. My wife thought the consomme was really spicy so she put salsa and guac on hers, so beware for those who are sensitive. You could put a little beef stock in their consomme to dilute the heat a bit, I suppose.
I Got the recipe from Hey Grill Hey (not affiliated with her but I liked the recipe so I thought I would share it)
https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-container-27414