Recent content by LVJ76

For me, javelina at around 12 or 13 yards. They were running straight at us, when we popped up right in front of them they split, I shot one as he passed by me. I remember just aiming at the head, didn't need to lead him at all, especially with a 140gr Ballistic Tip screaming at over 3,200 fps...

@FEENIX apologies brother, I think I hijacked your thread.

We can post them here. I will say, I've seen a dozen recipes and they all differ is some way or another, but all good.

I often use Javelina hams for Birria, and it's terribly good.

Birria doesn't make you gain weight, the beer we drink with it does though.

Not hard at all, I'm sure Feenix won't mind sharing his, I'll send you mine via PM. Pretty easy and I use slow cooker.

Goat Birria is very common south of the border, and pretty good too. Haven't seen any here though.

You are killing me smalls, you are killing me LOL. I'm drooling here, enjoy brother.

One and a half onion in thos case, depends on how many tomatillos you use, you'll find what best fits your taste buds.

For the salsa: Boil the Green tomatillos, white onion and Jalapeños, careful to Not over boil the tomatillos, because they'll liquefy in the water, don't ask me how I know LOL. Throw all in a blender, add fresh cilantro and minced garlic. Pour salsa back into a pot and bring to a boil, add...

I make both green and red. In addition to the queso fresco, add fresh green onions and cilantro, along with some cream, see the attached image. We don't use sour cream, we use table cream, has a different flavor that just kicks it up a notch. We can use it in many mexican dishes, tacos...

Dang, that must've been good.

Brother, don't keeps us waiting for that tripe recipe, or did you include it in the Birria stew?

Made some last night for dinner, paired with an Estrella de Jalisco beer. Forgot to take pictures of the tacos though. Salud!

Yes it does, and that Modelo makes it even better.