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First time cooking Birria Tacos and they came out pretty good, I probably could’ve been a little more generous with the seasonings! #birriatacos #food #dinnerideas #lunchideas
Here’s the recipe I did:
Chuck Roast Cut into several chunks
1 Yellow Onion cut in half
1 Head of Garlic
4 Bay Leaves
Add all to boiling pot of water and boil on medium high heat for 1 hour
* Add Salt (I didn’t measure)
* Skim the fat that floats to the top
In Separate frying pan:
* I added olive oil first to oil the pan
Add about 10-11 Guajillo (I did a handful so I didn’t count really)
Add about 2-3 Ancho Peppers
Add about 5-6 Garlic Cloves
In the frying pan, move the mixture around in medium heat for about 3-5 minutes, or until there’s a heated fragrance.
Take mixture from pan and put it all in a blender
Add to blender:
about 8 Peppercorns
4-5 whole cloves
Onion from Pot of Roast
Garlic from Pot of Roast
cup of water from pot of roast
Blend until smooth
Take your sauce to the pot of roast and strain to remove the chunky bits, so your strained sauce will now be in the pot of roast
Add Oregano, Cumin, 2 tbsp of Beef Bouillon (I didn’t measure my seasonings)
Add salt and pepper to taste (I didn’t measure this either)
Cover the pot and simmer for 2 hours on low heat
Remove meat and shred after 2 hours
Dip your tortillas in the broth then add to a frying pan
in your tortillas add: Oaxaca Cheese, Cilantro, Onion, shredded beef
Fold in pan and let the cheese melt on both sides, then use the broth from your pot as the dipping sauce