Directions
- 1Start by cutting 5 pounds of boneless chuck roast into 3-inch pieces.
- 2Boil the meat in 8 cups of water with half an onion, one head of garlic, 2 tablespoons of salt, and 4 bay leaves.
- 3Boil for 1 hour over medium-high heat, and skim off the fat that floats to the top.
- 4In a separate pan, heat up a small amount of vegetable oil.
- 5Lightly toast the peppers (10-12 NM chili pods or guajillo, 3 ancho peppers, 6-8 chiles de arbol (optional)) and 6 garlic cloves.
- 6Move them around often for about 2-3 minutes or until they're nice and fragrant.
- 7Transfer the toasted peppers and garlic cloves to the blender.
- 8Add 6-8 peppercorns, 5 whole cloves, and 2 cups of water to the blender to help blend the ingredients.
- 9Fish out the onion and the garlic from the pot and add it to the blender as well.
- 10Blend until your sauce is nice and smooth.
- 11Strain the sauce into the pot with the beef.
- 12Move it around until all the sauce has gone through the strainer and all you have left is the pulp from the peppers.
- 13Discard the pulp.
- 14Add in your seasonings using 1 tsp of oregano, 1/2 tsp of thyme, 1/2 Tbsp of cumin, and 2-3 Tbsp of beef bouillon for flavor.
- 15Cover and simmer on low heat for 2 hours or until the meat is nice and tender.
- 16Enjoy this delicious Birria by making Birria Queso Tacos.
- 17Dip a tortilla in the broth.
- 18Place it on a separate skillet and add your cheese, cilantro, onion, beef, and more cheese.
- 19Fry over low heat until the cheese is nice and melted.
- 20Enjoy it with your favorite salsa.
- 21You can also enjoy it as a stew with a little bit of ramen.
Ingredients
- 5 lbs boneless chuck roast
- 8 cups water
- 0.5 white onion
- 1 head garlic
- 2 Tbsp salt
- 4 bay leaves
- vegetable oil
- 12 NM Chili Pods or Guajillo
- 3 ancho peppers
- 8 chiles de arbol (optional)
- 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
- tortillas
- cheese
- cilantro
- onion
- salsa
- ramen
Equipment
cutting boardknifelarge potspoonfrying pantongsblenderstrainerskilletspatula
Tips
- You can add a little bit of water to help the sauce go through the strainer a little bit faster.
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