DIY Birria Taco Cones

Instructions

1. 1

   Start with making the adobo sauce. In a pan on medium high heat brown the peppers in a cast iron skillet.

2. 2

   Place browned onions in a medium sauce pan. Add onion, garlic, and water. Cook for 8-10 minutes.

3. 3

   Remove from strain water and place ingredients from the pot in the blender. Add the white vinegar and seasonings. Blend until smooth.

4. 4

   In a large bowl place the meat and season with salt on all sides. Coat in the adobo sauce. Cover and marinade in the fridge for 4 to 24 hours.

5. 5

   In a large stockpot put some oil and pan sear the meat on all sides for 1 minute. Pour in adobo sauce from the marinade and add 8 cups of water. Bring to a simmer and then cover and bake in the oven at 300F for 4 hours.

6. 6

   Prep the garnish by small dicing the onion and chopping the cilantro. Mix them together and set aside.

7. 7

   When the meat is finished baking bring out of the oven and shred the meat off the bone.

8. 8

   Keep the adobo sauce in the pan and put on the stove top to heat and reduce for 15 to 20 minutes.

9. 9

   Mix 1 to 2 cups of adobo into the shredded beef. Place some adobo sauce in a bowl.

10. 10

    For the tacos - preheat a pan to medium high heat, lightly grease the pan, dip the taco shell into the adobo sauce, fill with the meat and cheese, close them up and dive in!

11. 11

    For the cone - preheat your deep fryer or oil to 350F. Create a cone mold by rolling up and some tin foil. Dip a large tortilla in the adobo. Wrap the tortilla around the mold using toothpicks to keep it together. Place in the deep fryer for roughly 2 minutes, rotating with tongues periodically.

12. 12

    Stuff with cheese, beef, adobo sauce, and top with the garnish.