Directions
- 1Cut 5 lbs of boneless chuck roast into 3-inch pieces.
- 2Boil in 8 cups of water with ½ white onion, 1 head of garlic, 1-2 Tbsp salt, and 4 bay leaves for 1 hour over medium-high heat, skimming off the fat.
- 3In a separate pan, lightly toast 10-12 NM chili pods or guajillo, 3 ancho chiles, 6-8 Arbol chiles (optional), and 6 garlic cloves for 2-3 minutes until fragrant.
- 4Transfer the peppers and garlic to a blender with 6-8 peppercorns, 5 whole cloves, 2 cups of water, and the onion and garlic from the pot.
- 5Blend until smooth and strain into the pot with the beef.
- 6Discard pulp, add 1 tsp oregano, 1/2 tsp thyme, 1/2 Tbsp cumin, and 2-3 Tbsp beef bouillon.
- 7Cover and simmer on low heat for 2 hours, or until meat is tender.
- 8Dip a tortilla in the birria, place it on a skillet, and add cheese, cilantro, onion, beef, and more cheese.
- 9Fry over low heat until cheese is melted.
Ingredients
- 5 lbs Chuck Roast
- 8 cups Water
- 0.5 Head White Onion
- 1 Head Garlic
- 2 Tbsp Salt
- 4 Bay Leaves
- 12 NM Chili Pods or Guajillo
- 3 Ancho Chiles
- 8 Chile de Arbol
- 6 Garlic Cloves
- 8 Peppercorns
- 5 Whole Cloves
- 2 cups Water
- 1 tsp Oregano
- 0.5 tsp Thyme
- 0.5 Tbsp Cumin
- 3 Tbsp Beef Bouillon
- 0 Cheese
- 0 Cilantro
- 0 Onion
Equipment
knifepotblenderstrainerskillet
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h