Go to the Recipe: Tijuana-Style Beef Birria
I made this recipe today. It came out fairly well. I originally started to make everything in a 6qt rondeau and then when I mixed the beef with the blended mixture together would up putting everything in a 10qt rondeau. I threw it in the oven at 225 degrees for 3 hours and then 300 degrees for 2 hours. It came out tasty. My only observation is that my consomme was not as clear as what I get in my taqueria. Also I noticed that I did not get as much of the red fat as I get when I have made it at home before. I wonder if the fat got emulsified with the broth mixture in doing the blending step. I will make again.
This was my experience as well; consommé was not as clear and very little red fat. Still, pretty darn good and friends loved it.
