Jalisco Style Birria at Honky Tonk BBQ
Jalisco Style Birria at Honky Tonk BBQ
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Jalisco Style Birria at Honky Tonk BBQ
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Post #1 - August 19th, 2008, 12:12 pmWillie asked me to offer a menu special this weekend at Honky Tonk.
I figured it's been a while since I made some some good goat stew.
On the special's menu for Saturday night, August 23rd (starting at 5pm):
Birria, Jalisco Style, $15 per serving
The wet rub is: Guajillo, Pasilla, Chipotle, and Arbol Chiles, vinegar, toasted cumin seeds, clove, garlic, fresh citrus, oregano, marjoram, chocolate, and some other stuff.
Served in a bowl with consomme, chopped onion and cilantro, limes, homemade tortillas, and spicy arbol chile sauce on the side.
I will be cooking the birria "al fresco" in the traditional way: in a pot over a wood fire, meat covered in agave paddles.
Chef Efrain Cuevas
Honky Tonk BBQ
1213 W 18th St
Chicago, IL 60608
312-226-7427
4:00-9:30 p.m. Tuesday-Saturday
Closed Sunday and Monday
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Post #2 - August 19th, 2008, 12:50 pmThat sounds awesome. I'm going to do my best to get there at about 5:30. Any other LTHers?...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #3 - August 19th, 2008, 1:03 pmHi,
Presently it is pencilled into the calendar.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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