Birria
Serves 1
Directions
- 1Cut 5 lbs of boneless chuck roast into 3-inch pieces
- 2Boil in 8 cups of water with half an onion, 1 head of garlic, 2 tablespoons of salt, and 4 bay leaves
- 3Boil for one hour over medium-high heat, skimming off the fat
- 4In a separate pan, heat a small amount of vegetable oil and lightly toast the peppers and 6 garlic cloves, moving them around often for 2-3 minutes, or until they are nice and fragrant
- 5Transfer the toasted peppers and garlic to a blender, along with 6-8 peppercorns, 5 whole cloves, and 2 cups of water
- 6Add the onion and garlic from the pot to the blender as well
- 7Blend until the sauce is smooth, then strain it into the pot with the beef
- 8Add oregano, thyme, cumin, and beef bouillon for flavor
- 9Cover and simmer on low heat for 2 hours, or until the meat is tender
- 10Dip the tortilla in the broth and place it on a separate skillet
- 11Add cheese, cilantro, onion, beef, and more cheese
- 12Fry over low heat until the cheese is melted
Ingredients
- 5 lbs chuck roast
- 8 cups water
- 0.5 white onion
- 1 head of garlic
- 1 2 Tbsp salt
- 4 bay leaves
- 10 12 NM chili pods or guajillo
- 3 ancho peppers
- 6 8 chiles de arbol
- 6 garlic cloves
- 6 8 peppercorns
- 5 whole cloves
- 2 cups water
- 1 tsp oregano
- 0.5 tsp thyme
- 0.5 Tbsp cumin
- 2 3 Tbsp beef bouillon
- cheese
- cilantro
- onion
- beef
Equipment
cutting boardknifepotpanblenderstrainerwooden spoonskilletspatula
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