Not too shabby

First try at birria tacos.  Notes taken, improvements to be made.

Those look beyond excellent. Nice job.

Love them.

In reply to Gettingoldercarguy :

Those look great, please share your “notes”!

Aww yeah, just had birria on Friday (restaurant), care to share your DYI recipe? 

That looks delicious.

In reply to johndej :

I used this as a base 

https://youtu.be/KMccZ03fSAM 

Use way less cinnamon, I used too much.  Think a small stick and half of that.  Use chicken stock instead of water, use better than bullion chicken to add salt to the marinade/consomme.  Brown short ribs prior to simmering.  Chicken stock added to browning pan to deglaze the fond and add that mixture to the consomme.

I accidentally purchased flanken style ribs but think they turned out better as there was significantly more surface area exposed to the marinade before they cooked. The ribs were not scraped either after cutting so there was the bone dust left on the meat. This actually made the consomme into a bisque like creaminess and super rich. The bones that fell out after simmering make perfect treats for the pups to boot. 

I had to strain the consomme twice to get all the pulp out of it.

Sounds good and that's a nice looking range!