It is my first time making them. I just used stew meat since it's what we had. This is also my first time. Next time I'm gonna use a more fatty cut because there wasn't much grease to skim.
Fun fact: freezing red meat tenderizes it better than any jacquard, especially when you set it out at room temp to thaw with a decent scattering of salt on both sides (modify as needed for the shape/cut). Also, "low & slow" is fantastic for this sort of preparation. Keep up the great work! Even if it's not perfect, it looks like a delicious first try! 🤘🏼
7 Comments
tomatobeard@lemmy.world · 2 pts · 3y
Wow, I made birria tonight too! Looks yummy!
Jimmycakes@lemmy.world · 2 pts · 3y
Why are they so dry. Aren't you supposed to cook them a little wet? They don't look too great compared to the ones I get from restaurants
DrPop@lemmy.one · 3 pts · 3y
It is my first time making them. I just used stew meat since it's what we had. This is also my first time. Next time I'm gonna use a more fatty cut because there wasn't much grease to skim.
Piecemakers3Dprints@lemmy.world · 10 pts · 3y
Fun fact: freezing red meat tenderizes it better than any jacquard, especially when you set it out at room temp to thaw with a decent scattering of salt on both sides (modify as needed for the shape/cut). Also, "low & slow" is fantastic for this sort of preparation. Keep up the great work! Even if it's not perfect, it looks like a delicious first try! 🤘🏼
Jimmycrackcrack@lemmy.ml · 3 pts · 3y
Damn dude I want you around to give commentary on everything I do, so encouraging.
Cris_Color@lemmy.world · 2 pts · 3y
What a wonderful comment. I appreciate your presence here on the fediverse
PeachMan@lemmy.one · 2 pts · 3y
You dip them in the sauce