Cinco de Mayo is probably every American's favorite indigenous festival. Who doesn't love celebrating tacos and drinking anyway? History.com states that Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Thursday, May 5 in 2022, is also known as Battle of Puebla Day. While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.
There's the regular Taco Tuesdays which sometimes stretch to Taco Thursdays but tacos are so enjoyably scrumptious that we really need to allot just one "more" special day to dress up, go out and weather the long wait and snaking line is taquerias to celebrate the culture that is so fun. Because it is Cinco de Mayo!...because you really need tacos today...and nachos, and...margaritas, and...guacamole, mojitos and of course, corona (the good kind). The following day, we all settle down and all go look forward to the next Tuesday. Simply because, Taco is Life.
Taco is a friendly food. It get's along well with almost everybody, much like pizza. Seldom do you meet a taco you don't like. Out of them all, there's this one however that stands out and has lately taken the foodie world by storm.
Birria! The original Birria recipe was from Jalisco, Mexico which calls for goat's meat but the recipe has evolved throughout the years and is cooked using lamb, beef...typically whatever meat was available. The word "Birria" in Spanish stands for worthless/immaterial things. The etymology of the word "Birria" may likely have originated from the fact that this traditional stew is made from odds and ends of spices and the original choice of protein which was goat. The Spanish conquistadors back then brought livestock to Mexico, including goat which unexpectedly reproduced at an active rate. The strong gamey flavor, its tough meat and over abundance earned it the notoriety as low quality meat.
Birria simply put, is meat slowly stewed with variety of chiles and spices. The whole process tenderizes the meat and concentrates all the flavors in its consommé. The most popular way of serving the stew is taco-style which is the Quesa Birria Tacos. Wherein corn tortillas are dipped in the Birria broth and filled with pulled Birria meat, melted Mexican cheese and grilled to crunch. This tacos are served with it's own rich consommé on the side for dousing.
In true Whiskey Network fashion, we are throwing in a non-traditional ingredient: a shot of whiskey to punch up the consommé. Is it a necessary to add in? It makes a remarkable difference. You will find that it enhances that flavors of the broth and gives it more punch and complexity.
Ingredients: Birria de Res
1 Bulb Garlic
1 Bulb Onions
1 cup Fresh Tomato (or Canned)
1 Tbsp. Sugar (Dark Brown)
2 Pcs. Guajillo Chiles
2 Pcs. Arbol Chiles
2 Pcs. Pasilla Chiles
2 to 3 Pcs. Bay Leaves
1 Pc. Cinnamon Stick
2 Tsp. Cumin
1 Tbsp. Black Peppercorns
1 Tsp. Cloves
1 Tsp. All Spice Berries
2 Tsp. Oregano
2 Tsp. Thyme
2 Tsp. Marjoram
1 Tbsp. Ginger (Freshly ground)
1 Pc. Orange Peel (Dried), or a cup of orange juice
2 Lbs. Beef Shanks (Seasoned and seared)
4 cups Beef Stock
1/4 cup Apple Cider Vinegar
1/4 cup Bourbon (I used 1792 small batch)
As Needed Water
As Needed Extra Virgin Olive Oil
As Needed Salt and Freshly Ground Pepper
Ingredients: Birria Tacos
1 Pack Corn Tortilla
1 Pack Oaxaca Cheese (Grated) or Mozzarella
As Needed Cilantro (Chopped)
As Needed Purple Onions (Diced)
As Needed Lime Wedges
As Needed Radish (Thinly sliced)
Instructions:
Clean out the seed from the dried chiles and toast on low until they perfume but not burnt, set aside
In a Dutch oven, sauté the garlic to brown, add in the onions and caramelized and lastly the tomatoes to make the sofrito.
Add in all the spices and mix homogenously, arrange the pre-seared beef shanks on top of the spices and drizzle in all the liquid ingredients (including the whiskey). Make sure the meat is completely submerged in liquid -add water as needed. Slow simmer this on low for 3 to 4 hours or until the shanks are completely tender. Season with salt and freshly ground pepper to taste.
Remove the shanks from the broth and pull to shred using forks, set aside.
Dip the tacos in the broth to coat one at a time and toast in a griddle or pan. Fill in the tacos with a portion of the pulled beef, cheese, onions and cilantro as they are cooking; fold and toast on both sides (they're best crunchy).
Run the broth thru a strainer and serve with the tacos as a consommé for dousing.
Garnish with extra onions and cilantro as needed and serve hot with lime wedges and radish.
How many tacos can you eat? So much that I need to proof up to settle the belly down. This high-rye bourbon by Barton Distillery hits the spot! I love the syrupy sweetness and heat that lingers all the way to a long finish. This one is a special WBSE pick which is fantastic!
1792 Full Proof
62.5 ABV
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