Directions
- 1Cut 5 lbs of boneless chuck roast into 3-inch pieces.
- 2Boil the beef in 8 cups of water with ½ white onion, 1 head of garlic, 1-2 tbsp of 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.
- 4Transfer the toasted peppers and garlic to a blender with 6-8 peppercorns, 5 whole cloves, and 2 cups of water.
- 5Add the onion and garlic from the pot to the blender.
- 6Blend until smooth and strain into the pot with the beef.
- 7Discard the pulp. Add oregano, thyme, cumin, and beef bouillon for flavor.
- 8Cover and simmer on low heat for 2 hours, or until the meat is tender.
- 9Make birria quesotacos: Dip a tortilla in the birria, place it on a skillet, and add cheese, cilantro, onion, beef, and more cheese. Fry until the cheese is melted.
- 10Serve with your favorite salsa or as a stew with ramen.
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 Arbol Chiles
- 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
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