BRISKET BIRRIA TORTA AND SMOKED PINEAPPLE MARGARITA

• 份量: 24-30

配料

BRISKET BIRRIA:

1 brisket (12-15 lbs)

Spanglish Asadero Birria BBQ Sauce

Spanglish Asadero Birria + Tex-Mex Chicken & Steak seasoning

Black pepper

CONSOMMÉ:

6 Roma tomatoes

1 onion

1 garlic bull

4 guajillo

4 ancho chiles

2 cups water

3 tbsp Spanglish Asadero Birria seasoning

4 cups beef broth

2 bay leaves

1 cinnamon stick

POBLANO CREMA:

1 roasted poblano

1 cup crema

1 lime

Cilantro

1 garlic clove

salt

步骤

1. Season brisket with binder + seasonings.

2. Smoke at 225°F for 8 hrs (to ~ 170°F).

3. Simmer consommé ingredients 20 min, blend, add broth + spices.

4. Pour over brisket, cover, cook until probe tender (4-5 hrs).

5. Rest 3-4 hrs (or overnight at 135°F).

6. Blend crema.

7. Build torta: lightly grill bread, brush with consommé, then layer guac → lettuce → poblano crema → birria → onion → cilantro → Spanglish Asadero Birria Bbq Sauce → melted cheese.

备注

Smoked brisket birria stacked into a torta or served as a taco.

Serves 2 people per pound of brisket with sides