I have a newfound infatuation with birria tacos. Rachel introduced me to them, and I haven't been able to shut up about it since. I’ve told my friends, who have then made them for the first time, and now they can’t stop talking about it either. If you like spicy, rich, bold food, this is for you. 

This birria stew is a slight departure from the tacos that we normally make. Not quite the fried, fried, and fried again indulgence that you get from the tacos, but equally satisfying, and a whole lot cleaner to make due to the lack of spice infused frying. It’s really good with tortillas on the side, kind of a “build your own messy taco” situation. It’s also great with some hominy to soak up the spicy goodness.

Shanks are perfect for this stew. All that connective tissue breaks down and adds body to the spicy broth. It also looks amazing with the cross cut bone. You could leave the shanks whole if you can fit them in your pot, and you could use a neck or shoulder roast instead of shanks.

This recipe calls for the addition of pork lard. The fat really makes this dish pop. It’s ok without it, but the fat really makes the dish. Duck or bear fat would be the first choice for substitutes, but you could also use beef tallow. It’ll have a much thicker mouthfeel, or if you like the “waxiness” of deer tallow, you could use that. You’ll also want to eat this stew hot, because the fat will thicken as it cools.

This recipe goes like most recipes that involve a dutch oven: sear the meat, top with liquid, cover and simmer till tender. This stuff freezes well, so make a big batch.

Venison Shank Birria Stew

Prep time: 25 minutes

Cook time: 4-6 hours

Ingredients:

2-4 venison shanks, cross cut

1/2 onion, chopped

4 garlic cloves

2 bay leaves

4 guajillo peppers, dried

8 ancho chili peppers, dried

1 tsp mexican oregano, dried

1 tsp cumin, ground

2 tsp salt

1 small stick cinnamon 

1 tsp ground ginger

12 oz can crushed tomatoes

2 quart stock

1/2 cup pork lard

Cilantro

Onion

Method:

Preheat oven to 300F.

Combine all ingredients except venison in a large saucepan, simmer for 15-30 minutes. Remove bay leaves and cinnamon. Blend remaining liquid, set aside.

Season venison with salt and pepper, sear both sides over medium high heat in a dutch oven. Add puree, cover and place in the preheated oven. Cook for 4-6 hours until fork tender.

Skim some of the fat from the top, garnish with cilantro, raw onions and lime. Serve with some tortillas on the side.