Nailed and Settled - The Cytherea of Taco Juices and Bob Brisket

As many know, I have been dildoing around with tacos for my theme MKT (Military Kitchen Trailer). I have posted more than a few threads here about Tacos but have not really revealed much about the process.

In a sad way some will look at my mutilation of a brisket for a crowd of street taco lovers as sacrilege. I hope, however to make it up with my Taco Juices. When you bite into a taco its other end should spew out its orgasmic expressions on the other side... of course smart and experienced taco Lotharios always suck in as they bite... drawing in her nectar as they chew off a bite.

This pictorial is in two parts. Although I began my process on another thread called "Mexicoid Brisket," the experiments with the magical and sexual taco consomme ends here.

So.... why brisket for a taco? Hmmm... ground round... $5 a pound..... cheap, untrimmed brisket $2, pork butt - about $2. Even with shrinkage - its a deal and customers will pay more for it.


The other requirement is rooted in the purpose for the project itself - make money, keep it simple and low labor, while making your customers think you prepped for more hours than you did. In other words, shortcuts - after all its tacos and not championship BBQ pageantry.

Part one - the Mutilation

Mix the Rub

For every part of my brisket rub - to make it more Mexicoid, I add the proper amounts of Cumin (Chaka Kahn ), Large Grained Salt (George Clinton), and Chili Powder (Carlos Santana?). Here is a shot of before and after.


Trim your Brisket of hard fat and oxidized meat.



Now chop the brisket into three "mass identical" segments and cross cut for maximum flavor penetration and bark - you get more bark this way and it cooks faster.




I do both sides AND slather on a thin application of Sriracha.


Hook it up and smoke for two to three hours.



I dump them in a pan with onions and citrus for a cook in a Turkey Roaster until tender.





BUT WAIT THERE IS MORE!!!!!!! i WILL POST THE cONSOMME

Part TWO - Cytherean Taco Juice. Coming in a moment

In the "Mexicoid Brisket I was getting nearer to this sauce.



The first time I ever saw it was here

[ame="https://www.youtube.com/watch?v=d6msh9BeIJA"]Worlds fastest tacos - YouTube[/ame]

Notice the sauces... there are two.. one, sort of a chili based salsa and the other a meat drippings consomme. Mix them together and you have Birria. Now typically Birria is a meat stew that is chili rich, they also use it as a sauce on Mexican meats. VERY rich in taste.

A few weeks ago I nailed the recipe then....... realized it was too complex to do every time I sold tacos... for all I lost in time with smoking the meat I gained in making it.

I talked to a few people, including Bob Brisket and formulated a simple alternative I could make on site quickly. It needed three parts... intense, unmolested chili concentrate (Bob said frozen that I Made myself for flavor control), a damn good enchilada sauce, and beef drippings (or pork) from the roaster that finished off the meat - sans the grease - which i use on the side to dip the tortilla in before I griddle it to crisp.

So the chili paste is simple. Take dried chilies, toast a bit then add hot water and simmer and soak a bit. I let it sit to warm to the hand temp. Blend with its water until smooth. I also blended some cilantro with the roasted and re hydrated chilies too as I recalled. Bob says what is going to be good about this is I can experiment with the blend. In this case, two dried pasila chilies with one ancho. I take this and freeze for later.


Now I farted around with the tomato/chili balance and what I found was simple. To an appropriate amount of chili paste (palm size for me) I add a can of this sauce and simmer.


I also add Goya suffrito and a bit of their cilantro blend, say two spoons of suffrito to every cilantro.





When you drain the fat off the drippings you add an appropriate amount of that to suit you. Tip... never salt anything until you have the meat drippings in. I also pour lime juice in and adjust any seasonings. I did add some sugar at one point to take an edge off.


This sauce is strained and milled (push the mush through as best as you can) TWICE.



The sheen you see is water or like - if there is such a thing - a chili whey. It is not grease. The spices are so dense they settle and push a thin layer of liquid on top.

It is served warm and over the meat for added depth of flavor. Center.



Here it is on a steak taco.




You can also use it as a dip... therefore, eating a Mexican French Dip.




So, there you have it. If I were you I would save your brisket drippings and experiment with the Cytherea Squirting Taco sauce

Like adding Cheese to my Soulbread, resist the urge to pour this in bulk over the meat THEN serving. its not the same.

Bob Brisket.... LOL so a second ago a fan of mine sent me this video of the same dude .... note 30 seconds in and later... as he uses it to fill a soup order.

Can YOU IMAGINE how good his consumme tastes with that meat in there?

[ame="https://www.youtube.com/watch?v=CWXfVBnDVHc"]Street food - Making Tacos so fast - How to Make Tacos? - YouTube[/ame]

i love that ur kid made it!

PatAttack said:

Donnie, not everyone will get that reference but some will!:becky:

Click to expand...

I should name it Veronica Rodriguez. LOL

Popdaddy is browsing.