Yield: this is a restaurant-sized recipe designed for cooking on a tilt skillet–enough for your crew and more!
In the tilting skillet, add the meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. Bring to a low simmer. Add the chicken base, chili powder, oregano, cumin, and salt; stir to combine, continuing to simmer.
After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out..
Remove the peppers and place in a blender. Blend until smooth. Add up to 1 cup of broth if needed to help get a smooth consistency. Add the blended peppers into the broth and stir to combine.
Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on its own. Skim the grease from the top of the broth and SAVE THIS! Pull the meat out of the broth and allow the meat to cool down before cleaning and shredding.
Reserve the broth for service. Strain through a china cap to remove any solid debris. Shred all the meat, making sure that all the sinew and large pieces of fat are removed.
Place the meat into storage containers, label, date and refrigerate until service.
In a large rondo on medium heat, add the oil, onion, garlic and jalapeno and sauté until the onions are soft. Don’t color the onions. Add the Sandhill wild rice, water, lime juice, salt and white pepper and bring to a simmer. Once simmering turn down the heat and cover the pot with aluminum foil. Stir the rice every 5 minutes until rice is finished cooking. Rice is finished when all the liquid has been absorbed by the rice. Take off the heat and fluff the rice up with a fork. Add the cilantro and mix until incorporated.
The tacos are prepared with 2 yellow corn tortillas dipped in the saved birria fat, muenster cheese and warm goat birria. Cook in a cast iron skillet until crispy and brown. Serve with onions and cilantro on top, and a side of lime wedges.