Directions
- 1Cut the boneless chuck roast into big chunks.
- 2Put the meat in a pot, fill it up with 4 cups of water, and add one birria bomb.
- 3Turn on high heat until it boils, then turn it down to low heat and cover it.
- 4Let it cook for three hours.
- 5Chop the meat into little pieces.
- 6Put tortillas in the griddle to warm them up.
- 7Once the tortillas are flipped, add pepper jack cheese.
- 8Add the chopped meat to each quesadilla.
- 9Close and press the quesadillas until golden.
- 10Flip the quesadillas and cook until golden brown.
- 11Add cilantro, onion, lime and salsa.
Ingredients
- 4 pounds boneless chuck roast
- 4 cups water
- 1 birria bomb
- 6 slices pepper jack cheese
- 4 tortillas
- 1 handful cilantro
- 1 handful onion
- 1 quarter lime
- 1 tablespoon salsa
Equipment
potlarge griddlecutting boardknifetongs
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