Pepper Identification Help

WeberWho

fishlessman said:

WeberWho said:

fishlessman said:

they are delicious and a bit messy. dont taste the sauce til the meat is ready, it starts out very spicy and mellows a bit during the long cook. been using shank and brisket and or oxtail

last one from last weekend, wasnt much oil floating on the sauce towards the end but the flour tortilla picks up all that flavor. never seen these til about a year or two ago

Good to know. I have leftover flat and point in the freezer. Sounds like a perfect opportunity to use them up. 

this is the recipe ive been using

https://iamafoodblog.com/birria-tacos-recipe/

Thanks!

Botch

I've switched to making birria stacked enchiladas, less messy to eat (assembly has to be modified a bit).  
While you could use leftovers for the meat, I think I'd still throw some oxtail or neckbones into a slow cooker overnight to get that rich broth; that's what makes it.  

caliking

Looks delicious from here, @WeberWho.

lkapigian

Thought I’d drop these here @WeberWho , making these for this weekend s rib cook off

stole from @texaswig s son 

WeberWho

lkapigian said:

Thought I’d drop these here @WeberWho , making these for this weekend s rib cook off

stole from @texaswig s son 

What am I looking at? 

lkapigian

WeberWho said:

lkapigian said:

Thought I’d drop these here @WeberWho , making these for this weekend s rib cook off

stole from @texaswig s son 

What am I looking at? 

Fresno Pepper, Cream cheese and Blue Taki , no cooking , just do it 

WeberWho

lkapigian said:

WeberWho said:

lkapigian said:

Thought I’d drop these here @WeberWho , making these for this weekend s rib cook off

stole from @texaswig s son 

What am I looking at? 

Fresno Pepper, Cream cheese and Blue Taki , no cooking , just do it 

That sounds interesting. I like interesting. Done!

saluki2007

fishlessman said:

WeberWho said:

fishlessman said:

they are delicious and a bit messy. dont taste the sauce til the meat is ready, it starts out very spicy and mellows a bit during the long cook. been using shank and brisket and or oxtail

last one from last weekend, wasnt much oil floating on the sauce towards the end but the flour tortilla picks up all that flavor. never seen these til about a year or two ago

Good to know. I have leftover flat and point in the freezer. Sounds like a perfect opportunity to use them up. 

this is the recipe ive been using

https://iamafoodblog.com/birria-tacos-recipe/

Thanks for sharing Fish. The comment section is gold if you haven’t looked through it. 

alaskanassasin

fishlessman said:

WeberWho said:

fishlessman said:

they are delicious and a bit messy. dont taste the sauce til the meat is ready, it starts out very spicy and mellows a bit during the long cook. been using shank and brisket and or oxtail

last one from last weekend, wasnt much oil floating on the sauce towards the end but the flour tortilla picks up all that flavor. never seen these til about a year or two ago

Good to know. I have leftover flat and point in the freezer. Sounds like a perfect opportunity to use them up. 

this is the recipe ive been using

https://iamafoodblog.com/birria-tacos-recipe/

I stewed a ox tail, some spare ribs with minimal meat and a 4lb roast.  The sauce/broth had a lot of fat, I think next time i will cook ahead, cool the sauce/broth over night in refer, scrape the fat off the top and fry the tacos in that. 

texaswig

@lkapigian haha that's awesome. When people see my boy eating jalapenos they think it's crazy he loves hot stuff.