I am going to use it for our tamales. Of course, we’ll also have some tacos. Essentially I took two small rump roast cuts smoked them for an hour and a half while I made the sauce. Once I pulled them off the smoker I just simply put them in the sauce in a Insta pot for a couple hours and they fell right apart. Real happy with the flavor and how it turned out.

I learned a couple of things. I toasted the dried peppers on a cast-iron skillet and it was the first time that we all were having a huge coughing fit about the house. I assumed it was caused by the oils put into the air. I’ve been making red pork tamales for years and never had that happen.

The other thing I worked out was something that I had never realized. The oil that sits on the top of the Birria dipping sauce is not all beef oil. In fact, very little of it came from the beef.I used a very lean cut. That oil all came out of the peppers and was there when I initially made the sauce before I put the meat in.