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Birria Tacos with Wagyu Bottom Round Roast and Sirloin Tip Roast
Prep Time: 30 Minutes
Cook Time: 8-10 Hours
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu bottom round roast and sirloin tip roast out of the freezer, and place them in the refrigerator 48 hours before starting this recipe.
PREPARING THE BRAISED WAGYU BEEF
Trim any excess fat and/or silver skin off of the Fullblood Wagyu roasts. Then, quarter both Wagyu roasts.
Place a Dutch oven over high-heat.
Add in the quartered Wagyu roasts, water, onion half, garlic bulb, carrot pieces, bay leaves, seeded and stemmed Guajillo chiles, beef bouillon, chili powder, oregano, and cumin.
Season everything with kosher salt.
Cover the Dutch oven, and bring to a boil.
After 30 minutes, take the lid off the Dutch oven, and reduce the heat to a simmer.
Remove the peppers from the Dutch oven, and place them in a blender.
Blend the peppers until they become smooth (if needed, add some of the liquid from the Dutch oven to help the peppers more easily blend).
Add the blended peppers back into the Dutch oven, and mix thoroughly.
Meanwhile, preheat your grill to 225°F.
NOTE: You can braise the Wagyu beef in an oven (instead of using the grill) if desired.
Once the grill is preheated, place the uncovered Dutch oven on the grill.
After three hours, begin checking the temperature of the Wagyu beef every hour.
Once the beef registers 205°F and is fork-tender – this takes about 6-8 hours – remove the Dutch oven from the grill.
PREPARING THE TACOS
Take the Wagyu beef out of the pot, and shred the beef on a cutting board. Reserve the remaining contents in the Dutch oven. You will use this later.
NOTE: Cooking time can be reduced if needed by increasing the temperature of the grill to 275-300°F and monitoring the beef every 30-60 minutes.
Place a large skillet on the stove over medium-high heat, and add some of the liquid from the Dutch oven.
Place two stacked corn tortillas in the skillet (cook makes tacos using two tortillas to prevent them from breaking).
Top one half of the top tortilla with the shredded beef, crumbled queso fresco, diced onions, and garnish (chopped cilantro or parsley).
Once the tortilla starts to bubble and firm up, fold it in half.
Continue cooking the tacos until both sides are golden brown. This takes approximately 2-3 minutes per side.
Repeat until all of the tacos have been assembled.
Place the birria tacos with Wagyu beef on a platter.
Take the liquid/broth from the Dutch oven, and place it in a small bowl. This is your dip.
Serve the tacos with the dip, and enjoy!
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