8.4 Mexican

As I was originally developing this book, I scattered a few Mexican recipes here and there, but I finally decided (duh!) that the cuisine warranted its own section. So here goes.

8.4.1 Birria tacos

One day over morning coffee, I coincidentally ran across two recipes, one for the smoker and one using an Instant Pot®. Both are similar, in that they involve cooking a tough cut of beef (chuck or similar) to oblivion (so it can be shredded) in a rich consomme, and then soaking corn tortillas in that consomme before frying on a griddle. If these work, it would mean these could be prepared year round. Note that the spicing of the IP recipe is more bold - it probably could be used with the smoker cooking method. A fun spring weekend project.