Birria Taco’s

If you don’t know what Birria is, it’s simply slow roasted stewed meat in a marinade sauce that cooks and renders down with the meat and literally becomes a stew. Though Birria was originally made with Lamb or Mutton, it has recently become a Mexican staple using Beef or Pork to make taco’s. These tacos are served with the leftover meat juice, or Au Jus, that can be used to dip the tacos, much like a French Dip Sandwich(French Dip Tacos). I use my Beef and Pork barbacoa recipes to achieve the flavor, tenderness and juice needed to produce good Birria Tacos and I believe you can even use my Shredded Chicken Tacos recipe as well.

3 par-cooked yellow corn tortilla’s on a paper towel plate.

Taco Tortillas

It’s important to use the right tortillas when you’re making anything Mexican. Some recipes taste better with corn tortillas and others with flour but there’s also the quality to consider. I know that we all have different tastes and preferences. In fact, I usually prefer white corn tortillas over the yellow but, in this case, it’s better to go with the yellow.

The corn tortillas should also be partially cooked in a small amount of lard or olive oil on both sides. If you don’t do this, the tortilla’s will stick to the pan when you’re making Red Birria Taco’s.

A few tbsp of Red Chili Enchilada Sauce pored on the center of a dinner plate.

Different Birria Taco’s

There are a few different ways to make Birria Tacos and it goes as follows; Regular Birria taco’s, Quesa Birria taco’s, Red Birria taco’s and Red Quesa Birria taco’s. The Regular Birria taco is just a straight grilled taco with meat, served with dipping sauce. The Quesa Birria taco’s are filled with cheese and meat, like a quesadilla, served with dipping sauce. The Red Birria taco’s are dipped in the meat sauce or Chili Sauce, then grilled with the meat and, if you want cheese too, it becomes a Red Quesa Birria Taco.

Three Birria Taco’s on a white, narrow, rectangular plate with Birria dipping sauce in a ramekin.
Birria Taco Ingredients:

I have no idea how many tacos you want to make but I can tell you that a 8 lbs roast will give you approximately 35 to 40 tacos. You’re also going to need enough tortillas based around that number, so consider that when you’re purchasing the meat. You’ll also need to decide if you want to make Beef, Pork or Chicken Birria Taco’s. The 4 recipes I can offer you are listed below.

Beef Barbacoa
Pork Barbacoa
Shredded Chicken Taco’s
Red Enchilada Sauce

How to make Birria Taco’s video tutorial by PoorMansGourmet.

Every one of these recipes is as good as it comes. Yes, I am a Gringo but my family originates from Casa Grande Arizona and it’s where we berried my grandparents. I was raised on Mexican food, my friends are Mexican, I’ve worked with Mexicans my whole life and I know how to make great Mexican food. The only people that have ever complained about my Mexican recipes are Caucasian trolls that have maybe watched one video recipe of mine and didn’t even have the balls to try it.

My Mexican Subscribers very often comment with approval. The only time I ever receive criticism from them is if I’ve dulled down the spice or used a milder pepper but, it’s just because I’ve got small kids that have to eat everything I film and post. My wife and I like our food spicy as hell and it doesn’t take a rocket scientist to realize any ingredient can be substituted for individual specific tastes.

Smoked Boneless Prime Rib Roast

3/4″ Prime Rib Steak with Au Jus, Mashed Potatoes and Creamy Horseradish on a red plate.

The Best Prime Rib Roast

Prime Rib Steak, in my opinion, is by far the king of steaks. Sure there’s the glorious Tomahawk Steak and Tri Tip, both are amazing, but nothing beats how tender and juicy a prime rib roast gets from hours of slow and low cooking. Those enzymes break down and make every bite a celebration. Adding smoke to the equation makes it even better because you get that genuine barbecue flavor and texture for each steak as well.

I smoked this Prime Rib Roast on a gas grill, believe it or not, and I say that proudly because the results are incredible. So amazing, in fact, this is the first time I even tried it this way and I can honestly say that I’ve never had better. I’ve dialed in a fool proof method of smoking on a gas grill that will please any true fan of barbecue, once they’ve tried the finished product.

5.35 lbs Choice Beef Ribeye Roast, $12.99 per lbs.

Boneless Beef

As you know, this cut can be purchased with or without the rib bones intact. Personally, I prefer it without because the meat cooks more evenly, all around the roast; leaving each cut steak portion perfectly cooked. It also gets an even layer of seasoning all around each steak and, if you cut 3/4 to 1″ inch steaks, you can season and sear each steak, too.

Boneless Ribeye Roast Seasoned with dried Rosemary and Kosher Salt and Black Pepper.

Seasoning the Roast

There are many different ways to dry rub a Smoked Boneless Prime Rib Roast. I prefer the simplest method; Kosher Salt and Pepper. I mix these two ingredients, 50/50 and I add a third ingredient, dried Rosemary. This gives the steak an aromatic smell and flavor, perfect for the holidays.

Smoked Prime Rib Roast on a wire rack and cake pan inside a gas grill.

Smoking on a Gas Grill

There are 2 basic principles for smoking meat; “Slow and low”, constant indirect heat and smoke. That’s why smoking on a gas grill is possible. Most grills today provide at least 3 controls for heat. This means there are 3 burners in the grill. All I do is turn off the 2 closest to each other then regulate the internal temperature of the grill with the one that’s left.

Most grills also have a thermometer on the lid to make this possible. First, I barely crack the propane open and second, once the grill is lit, I turn the dial down to it’s lowest setting, with the lid down and weight until the temperature rises. I roast and smoke a Prime rib, like this one, at 225° F. and I just turn the burner dial until I maintain that steady temperature. In many ways, it’s even easier than trying to control a constant temp in an actual smoker. But, a Gas grill doesn’t have any smoke so I add it in with pellets stuffed into a cheap smoke tube I bought from amazon.

Fully smoked Boneless Beef Prime Rib Roast with the Heel sliced into a 3/4″ inch steak, on a cutting board.
Smoking Results

As you can see in the photo above, the results I got from smoking on my gas grill, are tremendous. It only took 4 hours to smoke and fully cook. The only thing I did that I haven’t yet mentioned is that I added a reverse sear and, I show you how to do that in the video tutorial.

How to smoke a Boneless Beef Rib Roast on a Gas Grill video tutorial by PoorMansGourmet.
Smoked Boneless Prime Rib Roast Ingredients:

1 Boneless Ribeye Roast
Kosher Salt and Pepper, plus Rosemary, in equal amounts.

Just follow the instructions in the short video tutorial and I’ll show you exactly how to smoke a Boneless Prime Rib Roast.

Chili Chimichangas

2 Chili Chimichangas on a plate, covered in Colby Jack Cheese, Sour Cream, chopped Cilantro and Green onion.

The Best Chimichangas

Why is it that everything gets better when it’s fried? A Chimichanga is just a fried burrito and you can put anything you want in them; beef, chicken, carnitas or, in this case, chili. My chili recipe is incredible, too. That’s why it’s called Amazing Chili. And you’re going to need this recipe or one you like well enough to make these Chimi’s. Technically, you can use canned chili but I would only do it as a last resort.

My cold left over “Amazing Chili” in a round Tupperware container.

Tricks to make Great Chimichangas

It’s all about the filling. You can stuff a chimichanga with beans and cheese, beef, pork, chicken or whatever your little heart desires, practically. That’s why it’s genius to use chili to fill your burritos before they’re fried because chili can be made with any of those meats I just mentioned. So just imagine the possibilities.

One of the tricks is to use a thick chili recipe. Refrigerating my chili over night thickens it even more and it makes it easier to fill the tortilla’s before you roll them.

One package of fresh Flour Tortilla’s from my local Mexican Market.

It’s also important to use a good tortilla. If you’re buying the Mission tortillas or something else at you’re grocery store, you’re chimichangas aren’t going to turn out nearly as good as they could be. Go to your local Tortilleria or Mexican Market, where they stock fresh Flour tortilla’s. They’re just as cheap but 10x the quality.

One crispy fried Chili Chimichanga on a paper towel, sitting on the counter top.

Making, Storing and Frying Chimi’s

Burritos are easy to make. You just add all of the ingredients to the center of a flat flour tortilla, fold the left and right sides, then roll the tortilla from the back to the front. If done right, these burritos can be placed in zip lock or vacuum sealed bag and stored in the freezer.

Frying the burritos can be done in shallow oil or deep fried, which ever your preference. In the video tutorial I use a medium sized pan with 3/4 of an inch of canola oil in the bottom. I heat the pan over medium low heat and fry the burritos for about a minute on each side or until golden brown and crispy. Once the burritos are fried, you now have a Chimichanga.

Chili Chimichanga video tutorial by PoorMansGourmet.
chili Chimichangas Ingredients:

1 doz Flour Tortillas
1 qt. Thick Chili, homemade or canned
1 cup Canola Oil

Toppings Optional
1 lbs Cheese, grated
1 cup Sour Cream
1 bunch Cilantro, chopped
2 Green Onions, chopped

Sometimes I like to add my Chili Verde or red Enchilada sauce, right over the top of the Chimichangas before I add the toppings. You can also place the chimichangas in the oven, under a broiler, to melt the cheese before you add the other toppings. Be sure to watch the video tutorial and I’ll show you exactly how to make these Chili Chimichangas.