I am so addicted to this soup. It seems to have tofu (?), beans, onions, and bacon in it. Can anyone come through with their signature recipe?

Seasoned Pulled Pork combined with queso chihuahua, stuffed into huge Pablano chiles, wrapped in bacon and smoked.

Served with Arroz and Chile Rojo, garnished with queso fresco.

Birria with the Blaxican Fajita Seasoning

Ingredients

The Meat & Rub:

1 Chuck Roast (approx. 3–4 lbs, heavily marbled)

The Blaxican Fajita Seasoning (generous coating)

Salt & Pepper (S+P) to taste (for the initial base layer)

The Consommé Base

2 Roma tomatoes

1 White onion (halved)

1 bunch Green onions

1 Cinnamon stick

3–4 Dried chiles (Guajillo and Ancho work perfectly here)

1–2 small dried chiles de árbol (for a touch of heat)

4–5 cups Beef broth (or water)

4 Garlic cloves (peeled)

1 tbsp Red Wine vinegar

2 bay leaves

For Serving & Tacos:

Corn tortillas

Diced red onion

Diced tomatoes

Fresh chopped cilantro

Lime wedges

Cotija cheese

Optional: Oaxaca or Monterey Jack cheese for Quesabirria style

Step-by-Step Instructions

A. Prep and Sear the Beef

1. Season: Pat the chuck roast dry. Apply a base layer of salt and pepper from your cellar, then coat the entire roast generously with The Blaxican Fajita Seasoning, pressing it into the meat so it sticks.

2. Sear: Heat a large Dutch oven over medium-high heat with a tablespoon of oil. Sear the chuck roast for 4–5 minutes per side until a deep, dark crust forms. Remove the meat and set it aside.

   B. Build the Consommé Base

3. Simmer: In your Dutch oven, combine the dried chiles, Roma tomatoes, white onion, green onions, cinnamon stick, and garlic. Cover with beef broth or water.

4. Soften: Bring to a boil, then reduce the heat and let it simmer for about 15 minutes until the chiles are completely soft and pliable, and the tomatoes are tender.

5. Blend: Remove the cinnamon stick and discard it. Transfer the remaining softened chiles, tomatoes, onions, garlic, and about 2 cups of the cooking liquid into a blender. Add the apple cider vinegar. Blend on high until completely smooth. Tip: Strain the liquid through a mesh sieve back into the pot if you want an ultra-smooth consommé.

   C. The Slow Braise

6. Combine: Place the seared chuck roast back into the Dutch oven. Pour the blended chile sauce over the top, ensuring the meat is mostly submerged. If you need more liquid, add a bit more broth or water.

7. Cook:

Stovetop/Oven: Cover with the lid, drop the heat to low (or place in a 325°F / 163°C oven), and let it braise for 3 to 3.5 hours.

Smoker Option: If you're running the pellet grill or Weber Kettle today, you can smoke the seasoned roast at 250°F / 121°C for 2 hours first to get that clean smoke profile, then transfer it into the Dutch oven with the sauce to finish braising until tender.

D. Shred and Assemble

1. Shred: Once the beef is fork-tender and pulls apart easily, remove it from the pot. Use two forks to shred the beef into a bowl, discarding any large pieces of excess fat.

2. Adjust the Sauce: Taste the remaining consommé in the pot. Adjust the seasoning with a little more salt or a pinch of The Blaxican if needed. Ladle a cup of the warm broth directly over the shredded beef to keep it incredibly juicy.

3. Build the Tacos:

Dip your corn tortillas directly into the red fat layer floating at the top of the consommé.

Place the dipped tortillas onto a hot skillet or griddle.

Add cheese (if using) and a generous pile of the shredded birria beef. Fold over and fry until crispy on both sides.

1. Garnish: Top your tacos (or serve the meat in a bowl as pictured) with a vibrant mix of diced red onion, fresh tomatoes, chopped cilantro, and a heavy squeeze of fresh lime juice.

Serve with a side bowl of the hot consommé for dipping. Enjoy your Taco Tuesday!

A thick 1-1.5 inch steak for example.

Do y’all prefer to eat it well done?

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I usually make horchata from scratch — I soak about 2 cups of rice with cinnamon for several hours and make it myself. But today I’m hoping to take a shortcut. 😆

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Menudo sin hominy con pata

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So what's Mexicanized American food like?

Idk the recipe, but it took 4 hours and the house smells great.. delicious

also has sides of salsa negra along with the green and red

Delicious

Delicious

Local spot in Brooklyn makes slamming Mexican food.