I don't have much experience making Mexican food, but both my wife and I love it. This was a first experiment making duck birria tacos. Birria has become a huge trend in NYC - but I still haven't had a chance to try it yet, but it just looks and sounds so good. Also, I used some pasilla de Oaxaca, which is ridiculously smoky, along with "fire roasted" canned tomatoes, and I charred the onion/garlic and duck legs with my propane torch - needless to say, when I put the duck/sauce in my SV bath for its 180F 8 hour soak, it smelled like a campfire. My SV bath water still smells like a campfire! After I took the bags out of the bath and cooled them a bit, I let them sit overnight in the fridge. Today, the smoke is still present, but it's definitely mellowed. This was really tasty - I'm glad I made 2 meals worth at once. Next time I'll make 4!
