Prep Time: 20 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 50 mins | Yield: 8 Servings
This awesome recipe is a must-try! With these simple ingredients, you can make something very delicious for the whole family to enjoy! You are so in for a treat!
INGREDIENTS :
- 7-8 c of hot water
- 1 teaspoon Mexican oregano
- 1 garlic bulb, cut the narrow top off, no need to peel
- 1-2 teaspoon chili powder
- 5 bay leaves, dried
- 8 guajillo chiles, stems cut off and seeds removed
- 1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
- 4 pounds chuck roast, cut into 4 large chunks
- 2 pounds short ribs (bone-in), or back ribs bone-in
- 1 teaspoon salt, (adjust to taste)
- 1 large white onion, dry skins removed, cut in half crosswise
- 3 tablespoons chicken bouillon
- 1 teaspoon ground cumin
QUESABIRRIA TACOS:
- 2 c quesadilla cheese, or any good melting cheese
- 14-16 white corn tortillas
DIRECTIONS :
- Add carrots, bay leaves, meat, dried peppers, onion, and garlic into a large pot. Stir just until combined.
- Add water to submerge all the ingredients. Stir in salt, chicken bouillon, oregano, and cumin. Turn the heat to high and let the mixture boil.
- Remove and discard any impurities that surface on top.
- Remove the peppers from the pot and transfer them into a blender. Pulse a few times until pureed. Put it back into the pot together with chili powder. Stir to combine.
- Cover the pot with the lid, then simmer the mixture for 3 hours or until the meat is tender. Add more seasonings if you need to. Also, don’t forget to stir every 40 minutes during the 3 hours of cooking time.
- Remove the bay leaves and veggies from the pot.
- Slice the meat into large cuts.
- Garnish each serving with freshly chopped cilantro and onions if you are serving it as a stew.
- Serve and enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
- If you want to serve it for tacos:
- Chop the meat finely.
- Grease a skillet and cook both sides of the tortillas in it.
- Top each tortilla with chopped meat and cheese. Enjoy!
Nutrition Facts:
Serving: 1serving, Calories: 857 kcal, carbohydrates: 24g, Protein: 77g, fat: 51g, saturated fat: 25g, Cholesterol: 269mg, Sodium: 857mg, potassium: 1232mg, fiber: 4g, sugar: 2g, vitamin a: 2305iu, vitamin c: 2mg, calcium: 511mg, iron: 8mg
BEST BEEF BIRRIA AND BIRRIA TACOS
Yield:
8
Prep Time:
20 minutes
Cook Time:
3 hours 30 minutes
Total Time:
3 hours 50 minutes
Ingredients
- 7-8 c of hot water
- 1 teaspoon Mexican oregano
- 1 garlic bulb, cut the narrow top off, no need to peel
- 1-2 teaspoon chili powder
- 5 bay leaves, dried
- 8 guajillo chiles, stems cut off and seeds removed
- 1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
- 4 pounds chuck roast, cut into 4 large chunks
- 2 pounds short ribs (bone-in), or back ribs bone-in
- 1 teaspoon salt, (adjust to taste)
- 1 large white onion, dry skins removed, cut in half crosswise
- 3 tablespoons chicken bouillon
- 1 teaspoon ground cumin
- QUESABIRRIA TACOS:
- 2 c quesadilla cheese, or any good melting cheese
- 14-16 white corn tortillas
Instructions
- Add carrots, bay leaves, meat, dried peppers, onion, and garlic into a large pot. Stir just until combined.
- Add water to submerge all the ingredients. Stir in salt, chicken bouillon, oregano, and cumin. Turn the heat to high and let the mixture boil.
- Remove and discard any impurities that surface on top.
- Remove the peppers from the pot and transfer them into a blender. Pulse a few times until pureed. Put it back into the pot together with chili powder. Stir to combine.
- Cover the pot with the lid, then simmer the mixture for 3 hours or until the meat is tender. Add more seasonings if you need to. Also, don’t forget to stir every 40 minutes during the 3 hours of cooking time.
- Remove the bay leaves and veggies from the pot.
- Slice the meat into large cuts.
- Garnish each serving with freshly chopped cilantro and onions if you are serving it as a stew.
- Serve and enjoy!