BIRRIA (Mexican)


Servings: 4

2 lbs of Beef Chuck Thick Cut
(Cut into Fist Size Pieces)
**you can also use Goat Meat.

Chiles Pasilla (dry) 1 pack
Chiles California (dry) 1/2 pack
White Vinegar 1/2 cup
Medium White Onion
Small Tomato
3-4 Garlic Cloves
Cumin Whole
Black Pepper Whole
Cloves Whole
Knorr Consomé (Chicken Or Beef Flavor) **season To Taste**

Prep Time: 25 Min
Total Time: 3-4. Hrs 25 min
Cooking Time: 3-4 Hrs
oven Temperature: 375

Open the Chiles And Take out All The Seeds And Vanes Give them A Rinse And Put Them To Boil With Plenty Of water enough To cover them, let them boil for about 5-7 min.
While u boil them,
Cut the chuck into fist size pieces and rinse it place it in a colander to drain the water out.
When the chiles are cooked let them cool a Little and then put all the other ingredients in The Blender And Liquify everything for about 5 min.

After Your Chiles Sauce is Done Place it In A Bowl (I rather use a glass bowl since the sauce stains plastic and even Tupperware)
Bring The Meat Next to The Chile sauce and A couple of Pieces At A Time And Please use Tongs Cause the Sauce Stains Your fingers.
I Cook In My Electric Oven Roaster but You Can Cook On Stove As well As in A Conventional Oven.
Place The Meat From The Sauce To Your Roasting Dish And Continue Placing The Rest Of The Meat In The Sauce and Repeat until You Do All The Meat.
After you’re Done with All the Meat Turn On Your Roaster @ 375 for 3-4 hours, make Sure that you place the cover on or Foil Will Work As Well.
Check it at 2 hours as All Roasters and Oven Heat in Different temps.
You’re looking for the meat to get soft.

Toppings, Cilantro, Salsa, Onion, and Lime.
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