Honey & Lemon Pepper Fried Catfish
October 19, 2021
Sweet Potato Pie
November 22, 2021
'Ta-co' Break from your Usual Taco Tuesdays!
The Ingredients & Instructions:
Ingredients
- 5 dried GUAJILLO CHILES
- 3 dried MORITA CHILES
- 3 dried PASILLA CHILES (Or substitute for ¼ cup CHILE POWDER)
- 10 cloves GARLIC
- 1 tsp. CINNAMON
- 3 tbsp. chopped CILANTRO
- 1 tbsp. CUMIN
- 2 tsp. dried OREGANO
- 4 halved ROMA TOMATOES
- 1 quartered WHITE ONION
- 4 cups BEEF BROTH
- 1/4 cup APPLE CIDER VINEGAR
- 5 BAY LEAVES
- 1 ½ tsp. KOSHER SALT
- 1 tsp. BLACK PEPPER
- 1 tbsp. VEGETABLE OIL
- 3 lbs CHUCK ROAST
- 20 CORN TORTILLAS
- 2 cups Shredded OAXACA or MOZZARELLA CHEESE
- ½ cup chopped CILANTRO
- 1 finely chopped WHITE ONION
Instructions
- Pre-heat oven to 350°
- In a saucepan bring the BEEF BROTH to a slow boil, turn off the heat and set aside.
- In a large, heavy-bottomed oven safe pot, over medium heat add GUAJILLO, MORITA and PASILLA CHILES. Toast them for about 2 minutes being careful not to scorch them.
- Add the toasted Chiles, CINNAMON, CILANTRO, CUMIN, OREGANO, TOMATOES, ONIONS, and APPLE CIDER VINEGAR to the BEEF BROTH.
- Season the CHUCK ROAST with the SALT and PEPPER on both sides
- In the same pot you toasted the CHILIES, increase the heat in the to medium high, add VEGETABLE OIL, and sear the CHUCK ROAST completely on all sides.
- using an immersion blender or regular blender, blend the BEEF BROTH mixture until smooth.
- pour the SAUCE over the MEAT, add in the BAY LEAVES, and bring to a simmer.
- Cover the Pot and transfer to the oven and braise the BEEF for about 4 hours or until it is fork tender. (alternatively, you can cook the BIRRIA in slow cooker on low for 7-9 hours or on high for 5 hours)
- Preheat a griddle or pan over medium heat
- Dip a TORTILLA in the warm BRAISING LIQUID and lay it on the griddle
- Top with a 2 tbsp. of the CHEESE and the BEEF.
- Add a little ONION and CILANTRO, and then fold in half to close, and repeat with 3 remaining TORTILLAS
ENJOY!
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