Birrira

Prep Time: 10-15 minutes
Cook Time: 3-5hours

Ingredients: 

Garlic
Onion
Bay leave
Sea salt
Tomato (optional)
Ancho Chile- Dried
De Arbol
Guajillo
Chuck Roast
Cloves
Pepper corns
Thyme
Oregano- dried
Cinnamon sticks
Cumin

Steps: 

​In a dutch oven, fill 1/2 with water, onion, garlic, sea salt and bay leaf; tomato is optional. Let boil for 5 minutes then add in chuck roast. Bring to a boil then cover and cook on low heat for 2 hours.

After two hours, In another pot add in dried chiles, Arbol, guajillo and ancho. I like to de-seed and take off the stems so I don’t have to do so later. Add in water and about a cup from the chuck roast water. Let boil/ cook till chiles are soft about 5-10 minutes.

In a pan toast your seasonings: cloves, pepper corns, thyme, oregano powder, cumin, cinnamon sticks. Let toast for about 3-5 minutes.

In a glass blender add: steamed chiles pot, toasted seasonings, and the onion, garlic and bay leave from the chuck roast pot. Blend and then pour into the chuck roast pot. Cover and let slow roast on low heat for about another 1-2 hours. You will know when it is meat is cooked when it falls off the fork and is still tender. Be sure to check in between.

Serve up as tacos, I like to dip the tortillas in the consume before you warn up on comal (cast iron pan), the add queso fresco cheese with cilantro.