The Birria BBQ Tacos Fondue

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

FOR THE BROTH

• 3.5 litres of beef stock
• 1 can (186 ml) chipotle peppers in Adobo sauce (more or less, to taste)
• 1 can (680 ml) tomato sauce
• ½ cup apple cider or balsamic vinegar
• ¼ cup neutral oil
• 1 Spanish onion, minced
• 1 head of garlic (cloves peeled)
• 2 tbsp. of cocoa
• 12 bay leaves
• 2 cinnamon sticks
• 1 tbsp. Bovril beef (optional)
• 1 tbsp. dried oregano
• 1 tbsp. ground peppercorns
• 2 tsp. sweet paprika
• 1 ½ tsp. ground cumin
• 1 ½ tsp. dried thyme
• 1 tsp. dry ground ginger
• 1 tsp. whole cloves

BBQ PULLED BEEF

• 1 beef chuck, 1 kg or more (2.2 pounds)
• 1 tbsp. dried oregano
• 1 ½ tsp. ground cumin
• 1 ½ tsp. dried thyme
• 1 tsp. dry ground ginger
• 1 tbsp. ground peppercorns
• 1 tsp. salt
• 1 tsp. sugar
• ½ tsp. ground cinnamon

BIRRIA TACOS SOUR CREAM

• 1 cup 14% sour cream
• 2 tsp. BBQ beef spice mix (see Preparation)
• The juice of 1 freshly squeezed lime
• ¼ cup reduced hot broth

SUGGESTED INGREDIENtS

Tacos (wheat or corn, soft or crunchy, your pick!), shredded BBQ beef or sliced fondue beef, your choice of Oaxaca, Haloumi or curded cheese, multi-coloured mini peppers, canned kidney beans, fresh corn slices, pickled onions, lime and fresh cilantro to serve

Preparation

• Preheat the gas BBQ to 300 degrees Fahrenheit;
• Combine all the broth ingredients, except the beef broth, in a 9 ½ x 13 x 3-inch aluminum roasting pan, and place it on a baking tray for easier movement;
• Combine all the ingredients from the rub for the BBQ Pulled Beef and reserve 2 teaspoons for the Birria Tacos Sour Cream, then coat the entire surface of the beef chuck, pressing well;
• Place the roasting pan in the middle of the main BBQ grill and turn off the burners directly below, then add the beef broth;
• Place the beef chuck on the upper cooking rack, just above the roasting pan, so that the juices from the meat drip into it;
• Cook for 4 to 5 hours, basting every hour with broth, until internal temperature maintains 205 degrees Fahrenheit for at least 30 minutes;
• Shred the meat;
• Strain the broth through a pasta strainer, taste and adjust, then use a pitcher to transfer it to the fondue bowl;
• Take ¼ cup of broth and prepare the Birria Tacos Sour Cream by mixing it with the reserved spices and sour cream.

A few tips

• SIMPLIFIED VERSION: You can make this recipe by replacing the BBQ Pulled Beef with sliced fondue beef. Simply combine all the broth ingredients in a large pot, bring to a boil and simmer for 20 minutes, before straining through a colander. Serve with sour cream!
• GOURMET SMOKER VERSION: Preheat your smoker to 250 degrees Fahrenheit with the wood of your choice and place the broth in a roasting pan on the bottom rack. Smoke the meat for 4 hours, then wrap it in butcher paper and continue to cook for 2 to 3 hours, or until the meat shreds nicely.
• Want to try a second sauce? Take 1 cup of fondue broth and thicken it with 1 tbsp. cornstarch diluted in 1 tbsp. cold water by bringing the mixture to a boil over high heat.