Marg, if you want another Mexican beef roast recipe, barbacoa is really good. When

Hi Marilyn!!

That looks like a lovely recipe...
To be super authentic, serve the broth/sauce on the side in a cup and dip your taco into it.... yes... DIP YOUR TACO!
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Aaaah. most enticing. But what the heck are all those chilies? It's kind of you to offer

to ship chilies. My needs do not justify however. Thank you.

Fish sauce. Interesting addition.

NC sounds warm right now. We just got what is called "snow" here, a piddly sprinkling of white stuff, unknown in this neighbourhood. It will last 2 days and yes, warm sounds good right now.

 
Well that was meant to go above. But Sandra, I wanted to agree on dipping. The recipe that I did was

greatly enhanced by dipping.

 
Birria quesadillas

You dip the tortilla in the fat on top of the birria liquid, put shredded meet and melty grated white cheese in them, fold over and griddle until crispy

 
I made this recipe yesterday, Better that Chipotle's Barbacoa.....

I adore braised meats and have made dozens of recipes with beef, pork, and this is the best I have had. The meat was still moist, and the flavors could not have been better. I do not know why a suggestion was make to toss out the oxtails, because the meat was soft, and utterly divine. I put the bones on a dish, and as I was pulling apart the meat, I sucked on the bones, what a treat!

So many recipes I have tried are OK, but the meat can come out dry even after cooking in a broth. This was perfect. I liked Kenji's comments about browning the meat prior to cooking. Although the oxtails were browned, he did not call for browing the chuck. I followed the recipe as written. My chuck roast was 3 1/2 pounds and the oxtails were about 1 1/2 pounds. It called for 4 chipotles in adobo sauce, but knowing how hot those babies are, I used 2 and it was perfect for us.

 
As an update to this recipe, it just keeps getting better and better, we had it for three nights

in various ways, a bit different each night. I am going to freeze the leftovers for taco bowls, which is my go to dish when I am lazy, or want something easy.. Going to freeze the leftover sauce, as well, maybe try it in a chili I make. Should be delicious. What a jewel of a recipe!

 
I did not have and could not find the New Mexico chili called for so used one

simply called California Chili, a fruity variety. I had on hand the Pasilla, and Ancho. I read that the Negro is the same as the Pasilla.
So I used the CA, Pasilla and Ancho.

 
Thanks Marilyn, but I have lots of chili powders, my favorite is Grandmas Spanish Seasoning,

which my mom used to use. The company sold out to another company years ago, and I finally found it again, accidently bought one huge jar, not realizing I already had another in the pantry. I also use, Chipotle, Ancho, Rancho Gordo Chili powder, and a few others.
Thanks for the offer, though.

 
Good to know. FYI, also made this with pork, although I don't know if that changes the name?

Since I already had all those chilies, I tried a 3.5 pork shoulder; everything else was exactly the same in the recipe. (Well, that's a lie. I don't use four chipotles because I've come to know and love my tongue and its taste buds. I used 1.5) Three-fourths of the pork turned out perfectly: fork-tender and shreddable. The exception being a big chunk would not tenderize. I think someone here once said that could be muscle. I don't know and I don't care. The 3/4 that did work made amazing burritos.

 
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