Buenos Dias, Brethren!
There have been many a post documenting birria tacos, my cook followed similarly so won’t go into the recipe or process details for the tacos. The empanadas were a relatively new venture for me and I need a bit more practice pleating/fork sealing the dough as well as improving the execution and timing. But the end result was very satisfying!
It started with a plate of chuck ribs, cross cut beef shank and a whole lamb shank (hush, don’t tell Mrs about the lamb, she doesn’t like it
).
Cooked in the Assassin 48 using Jealous Devil briqs and almond and cherry chunks until almost probe tender. Then the meat was shredded and added to a simmering pot of birria broth. I add the bones to the pot for extra marrow but the big flavor boost comes from adding the pan dripping to the pot that were captured while smoking the meats.
A couple hours later the meat is shredded, tortillas are dunked into the pot, stuffed with shredded meat and oaxaco cheese then hit the hot Blackstone griddle. Served with fixings and most importantly, the birria consumne for dipping. Que comida mas rica!
The empanada dough was made with salt, water, flour and very good lard, Fatworks Leaf Lard. I have made the dough a few times and is really enhanced by using high quality lard.
Rolled dough out to about 1/8” thick and used a pint glass to cut dough into rounds about 3-1/2 inches diameter.
Each cut circle of dough was filled with enough meat to cover about half it size, folded over in half and pleated with a fork to seal. Cooked in the oven at 350 for about20 minutes. Served with the birria consumne, it was savory, spicy and rich.
It was a lot of preparation but well worth it and the leftover empanadas are quick and tasty hand food!! Everyone enjoyed them and no one spoke of the four-letter word lamb. Gracias!
There have been many a post documenting birria tacos, my cook followed similarly so won’t go into the recipe or process details for the tacos. The empanadas were a relatively new venture for me and I need a bit more practice pleating/fork sealing the dough as well as improving the execution and timing. But the end result was very satisfying!
It started with a plate of chuck ribs, cross cut beef shank and a whole lamb shank (hush, don’t tell Mrs about the lamb, she doesn’t like it
).Cooked in the Assassin 48 using Jealous Devil briqs and almond and cherry chunks until almost probe tender. Then the meat was shredded and added to a simmering pot of birria broth. I add the bones to the pot for extra marrow but the big flavor boost comes from adding the pan dripping to the pot that were captured while smoking the meats.
A couple hours later the meat is shredded, tortillas are dunked into the pot, stuffed with shredded meat and oaxaco cheese then hit the hot Blackstone griddle. Served with fixings and most importantly, the birria consumne for dipping. Que comida mas rica!
The empanada dough was made with salt, water, flour and very good lard, Fatworks Leaf Lard. I have made the dough a few times and is really enhanced by using high quality lard.
Rolled dough out to about 1/8” thick and used a pint glass to cut dough into rounds about 3-1/2 inches diameter.
Each cut circle of dough was filled with enough meat to cover about half it size, folded over in half and pleated with a fork to seal. Cooked in the oven at 350 for about20 minutes. Served with the birria consumne, it was savory, spicy and rich.
It was a lot of preparation but well worth it and the leftover empanadas are quick and tasty hand food!! Everyone enjoyed them and no one spoke of the four-letter word lamb. Gracias!
