Beef
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Smoked Birria Pastrami Melts
Prep
cook
total
Ingredients
- 3-pound corned beef
- Spanglish Asadero Ranchero Steak seasoning (season liberally)
- 3 Guajillo peppers
- 3 Ancho chili peppers
- 2 diced onions
- 2 diced tomatoes
- Spanglish Asadero Birria seasoning (season liberally)
- one 32oz container of beef broth
- half of a Mexican light lager bottle
- Texas toast (2 per sandwich)
- Sliced Swiss cheese (3 per sandwich)
- Pickled red onions (to taste)
- Spanglish Asadero Birria BBQ Sauce (to drizzle)
Ranchero Steak
Directions
- Prep & Season:
Preheat your smoker to 220°F. Season a 3-pound corned beef generously with Spanglish Asadero Ranchero seasoning.
- The Initial Smoke:
Place the seasoned corned beef on the smoker for 4 hours, or until the internal temperature reaches 160°F.
- Build the Braise:
Transfer the beef into a Dutch oven. Add guajillo peppers, ancho chili peppers, 2 diced onions, tomatoes, and Spanglish Asadero Birria seasoning.
- Pour the Liquid:
Pour in one container of beef broth and half of a Mexican light lager.
- The Braise:
Cover the Dutch oven and place it back on the smoker. Braise until the pastrami reaches a tender internal temperature of 204°F.
- Griddle the Melts:
Fire up the griddle. Place 2 pieces of Texas toast down with 4 pieces of Swiss cheese, a pile of the birria pastrami, pickled red onions, and a drizzle of Spanglish Asadero Birria BBQ Sauce. Griddle until the bread is toasted and the cheese is completely melted.
- Serve:
Blend the remaining vegetables and juices from the Dutch oven. Plate it up the sandwich and serve with a side of the rich consommé for dipping.
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