Beef Birria

Taco Tuesday has never tasted so good!

Ingredients:

7-8 cups of water

4 lbs chuck roast

1 large white onion skin removed and cut in half

1 carrot cut in half

5 cloves of garlic

2 bay leaves

6-8 Guajillo chiles stem cut off and seeds removed

3 tbsp chicken bouillon

1 tbsp tomato paste

1-2 tsp chili powder

1 tsp ground cumin

1 tsp of salt

1 package corn tortillas

2 cups of crumbled cotija or queso fresco cheese

Directions:

1. In a large pot combine meat, onion, garlic, carrot, bay leaves, and dried peppers. Cover with water about 7-8 cups.

2. Add chicken bouillon, oregano, cumin, and salt. Then bring to a boil.

3. After 30 mins remove onion, garlic, carrot, bay leaves and peppers. Set bay leaves aside and add remaining onion, garlic, carrot and peppers to food processor and blend until smooth. Add broth if needed.

4. Add blended pepper mixture into broth and stir to combine. Add chili powder and tomato paste.

5. Cover with lid and simmer 3 hours or until meat is tender and shredding on its own.

6. Skim grease and pour into a small bowl to reserve for making tacos.

7. Remove meat and shred.

8. Heat pan over medium heat and dip tortillas into reserved grease. Add to pan and top with meat and cheese. Fold over and press down and cook 2-3 mins or until crisp and brown. Flip and cook on the other side. Repeat and continue with remaining tortillas.