Cinco de Mayo calls for some Birria tacos on the Ninja Woodfire Grill. If you don't have access to a smoker, just give the roast a sear in your dutch oven before simmering and give it an hour longer on the stove. Marinade: 3 lbs chuck roast 8 guajillo chile 2 pasilla chile 3 chile de arbol 1 tbs better than bouillon 4 bay leaves 5 garlic cloves 3 whole cloves 1 tsp sesame seeds 1 tsp whole peppercorns 2 tsp oregano 2 tsp whole cumin seeds 1/3 cup apple cider vinegar Generous season of salt 1 tbs sugar Recipe: - Season 3lb chuck roast with salt, pepper, and rub of your choice. Smoke at 250 for 45 minutes using Hickory pellets. - Prepare marinade by toasting spices, rehydrating chiles, and blending with remaining ingredients. - Once meat is off the smoker, add to a dutch oven with marinade and 4-6 cups of water. Simmer on medium for 2-3 hours until fork tender. - Reserve broth for dipping tortillas and tacos later on. - To a flat top add your consomme-dipped tortillas - top with queso oaxaca and queso quesadilla, shredded meat, cilantro and onion. - Fold, flip, dip and enjoy :) #CincoDeMayo #BirriaTacos #NinjaWoodfireGrill #SmokedBirria #DutchOvenCooking #TacoTime #MexicanFood #WoodfireCooking #BirriaRecipe #TacoTuesday #quesatacos @Ninja Kitchen