Bourbon Infused Birria Taco Recipe

Directions

1. Bring a large pot of water to a boil and then remove from heat. Soak dried whole guajillo peppers/ancho chili peppers for about 15 minutes.

2. Add all marinade ingredients to a blender. When your peppers have soaked for 15 minutes, cut the stem of and make a slit to remove seeds (scissors work best). Add peppers to blender with marinade ingredients. Blend the marinade on medium speed until smooth.

   After cutting meat into 2-inch cubes, place in a shallow baking dish. Pour marinade over meat, and refrigerate overnight.

3. In a skillet over medium heat, 1-2 tbsp vegetable oil and saute the chopped onions until golden and translucent (6-8 minutes).

4. Next, add the sautéed onions, the meat, the remaining marinade, bay leaves, cinnamon stick, bourbon and cloves to a slow cooker/crock pot (may also use a dutch oven).
   
   Cover with beef bone broth, then set to low temp for 6-8 hours - until easily separates with a fork.

5. When the slow cooker is done, remove the meat and allow to cool for 5 minutes before shredding.

6. Warm up your tortillas in an iron skillet on medium/high, in the microwave for about 10 seconds or in the oven (350 degrees) for about 5 minutes.

   Dip the tortillas in the stew liquid. Add desired taco toppings, then fry over medium heat on a nonstick skillet until golden brown and crispy edges.

7. Enjoy with a glass of premium bourbon like Dareringer wheated bourbon finished in P.X. Sherry casks.