DualFire Birria Tacos

Instructions

• Step 1: Burning the Mesquite pellets, preheat Right Side to 425°F with Dutch oven inside and Left Side to 500°F.
• Step 2: Add oil to Dutch oven and add half the diced onion to pot. Cut chuck roast into 2 inch x 2 inch pieces. Season evenly with Ben’s Heffer Dust, and sear all sides. Remove from recteq. Repeat the same process with the Short Ribs. Remove from recteq. 
• Step 3: Remove stems and seeds from dried chiles. In another medium grill-safe pot, add the dried chiles, white onion, garlic cloves, tomatoes, Ray's Loco Gringo, spices, and bay leaves and add cold water until it covers everything.
• Step 4: Place in Left Side and simmer about 15 minutes. Pour through a strainer and transfer everything to a blender. Add the apple cider vinegar and 1 cup of beef broth and blend until smooth. Add salt to taste.
• Step 5: Pour the sauce in Dutch oven over the meat and add remaining broth. Return to Left Side until it reaches a simmer, and then cover. Remove from Left Side and add to Right Side and cook for about 3 hours, until the meat is probe tender. Remove from recteq.
• Step 6: For the Tacos: Mix together cilantro, onion, lime and salt. Remove the meat from Dutch oven and shred. Ladle the broth into a bowl and add a handful of diced cilantro. 
• Step 7: Add griddle to Right Side and allow to preheat. Dip tortilla into the top of the fat broth, that settles at the top of the Dutch oven, and add it to the griddle.
• Step 8: Pan fry for 30 seconds on each side. Add shredded meat and the shredded cheese into the tortilla. Fold over and cook another minute to melt cheese. Transfer to a plate and serve alongside the rich broth for dipping.