Still have a couple hams from last season's javelinas, and decided to make a Birria on the slow cooker.
Javelina is a little tougher meat than most game meats, but the slow cooker makes it really tender. I leave all the silver skin and tendon, it melts away and its rich in collagen, wife likes this last part LOL.
Take the meat of the bone, add seeded dried red and pasilla chiles, bay leaves, black peppercorns, garlic and onion powder, beef bouillon and water. Leave it on high for 8 hours.
Once its ready I take out the meat and shread it, and then place it in a pot. I take out the bay leaves and peppercorns and throw them away, then I throw in the blender all the stock and chiles, you'll have to to this a few times to blend all the stock.
The blended stock goes in the pot with the shredded meat and bring to a boil.
Serve in tacos, or in a bowl like a soul, or prepare a Birria Ramen, yup, with Ramen noodles its realy good, just use the stock of the birria instead of water.
Turned this:
To this for breakfast:
Javelina is a little tougher meat than most game meats, but the slow cooker makes it really tender. I leave all the silver skin and tendon, it melts away and its rich in collagen, wife likes this last part LOL.
Take the meat of the bone, add seeded dried red and pasilla chiles, bay leaves, black peppercorns, garlic and onion powder, beef bouillon and water. Leave it on high for 8 hours.
Once its ready I take out the meat and shread it, and then place it in a pot. I take out the bay leaves and peppercorns and throw them away, then I throw in the blender all the stock and chiles, you'll have to to this a few times to blend all the stock.
The blended stock goes in the pot with the shredded meat and bring to a boil.
Serve in tacos, or in a bowl like a soul, or prepare a Birria Ramen, yup, with Ramen noodles its realy good, just use the stock of the birria instead of water.
Turned this:
To this for breakfast:
