How does this only have 32 likes? Looks great! How do you like the Savannah? Ive had a pit boss, a few traegers and a camp chef but looking at grabbing a savannah. Any honest opinion would be appreciated Thanks and great videos New subscriber
That looks really good! 😋 I’ve made birra tacos before, however I have never had it with smoked meats. I’ll be giving this a try on my PB Savannah Onyx Edition I purchased a few weeks ago!!
Smoked Beef Birra Taco (ua-cam.com/video/pPUbMj0rF00/v-deo.html) • 3 pound chuck roast • Taco / Mexican style seasoning • 6 cups Beef Broth • 2 Serrano Peppers • 2 Shishito Peppers • 8 Cloves Garlic • 1 Yellow Onion • 2 Chipotle Peppers in Adobo sauce • Cilantro Recipe: 1. Season a chuck roast (mine was about 3.5 lbs) with some sort of Mexican taco 2. In a 12-inch cast iron (you could also use a foil pan), mix together 4 cups of beef broth, 8 cloves of smashed garlic, 1 quartered yellow onion, 2 Shishito peppers, 2 Serrano peppers and 2 chipotle peppers with adobo sauce, and a handful of cilantro 3. smoke the chuck roast on a rack above the liquid (not in it) for 4-5 hours until internal is around 165 degrees F. 4. move the chuck roast into the liquid and add 1-2 more cups beef broth. Continue to smoke for another 2 hours or until internal is around 210 degrees F. 5. Remove from the smoker, shred the beef and strain the liquid into a bowl, removing the peppers, onions and garlic 6. Heat a pan on medium-high heat, add a little oil, then dip soft flour tortillas (however many you want) into the braising liquid and once coated, put in the hot pan for about a minute or two. 7. Flip the tortillas, add a handful of cheese, add the shredded beef, then fold into a taco and flip a couple of times until the cheese is melted. 8. Top the tacos with a drizzle of lime juice and more cilantro 9. Serve with extra liquid for dipping
John, this is a keeper recipe for sure! Those look amazing, and I cannot wait to try them!! Great summer food for sure!
Honestly top 5 things I’ve ever made! Thanks Steve!
I'm definitely going to try this.
Please do!
Great help cheers mate
No problem 👍
How does this only have 32 likes?
Looks great!
How do you like the Savannah?
Ive had a pit boss, a few traegers and a camp chef but looking at grabbing a savannah.
Any honest opinion would be appreciated
Thanks and great videos
New subscriber
Thanks so much! I absolutely love the Savannah. It’s my new go-to. Appreciate you!
That looks really good! 😋 I’ve made birra tacos before, however I have never had it with smoked meats. I’ll be giving this a try on my PB Savannah Onyx Edition I purchased a few weeks ago!!
You’ve gotta try it!!
Is there a way to down load the recipe?
Unfortunately not that I’m aware of. I apologize!
Smoked Beef Birra Taco (ua-cam.com/video/pPUbMj0rF00/v-deo.html)
• 3 pound chuck roast
• Taco / Mexican style seasoning
• 6 cups Beef Broth
• 2 Serrano Peppers
• 2 Shishito Peppers
• 8 Cloves Garlic
• 1 Yellow Onion
• 2 Chipotle Peppers in Adobo sauce
• Cilantro
Recipe:
1. Season a chuck roast (mine was about 3.5 lbs) with some sort of Mexican taco
2. In a 12-inch cast iron (you could also use a foil pan), mix together 4 cups of beef broth, 8 cloves of smashed garlic, 1 quartered yellow onion, 2 Shishito peppers, 2 Serrano peppers and 2 chipotle peppers with adobo sauce, and a handful of cilantro
3. smoke the chuck roast on a rack above the liquid (not in it) for 4-5 hours until internal is around 165 degrees F.
4. move the chuck roast into the liquid and add 1-2 more cups beef broth. Continue to smoke for another 2 hours or until internal is around 210 degrees F.
5. Remove from the smoker, shred the beef and strain the liquid into a bowl, removing the peppers, onions and garlic
6. Heat a pan on medium-high heat, add a little oil, then dip soft flour tortillas (however many you want) into the braising liquid and once coated, put in the hot pan for about a minute or two.
7. Flip the tortillas, add a handful of cheese, add the shredded beef, then fold into a taco and flip a couple of times until the cheese is melted.
8. Top the tacos with a drizzle of lime juice and more cilantro
9. Serve with extra liquid for dipping