4.1 – 15 reviews • Chile Peppers
| Level: |
Intermediate |
| Total: |
2 hr 45 min |
| Active: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 2 pounds beef chuck roll
- 2 teaspoons beef broth powder
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 onion
- 8 guajillo chiles
- 4 ancho chiles
- 4 pasilla chiles
- 1 teaspoon marjoram
- 1/2 teaspoon ground cumin
- 1/2 teaspoon thyme
- Salt and pepper
- 8 ounces Monterey Jack cheese
- 20 corn tortillas
- Oil, for cooking
Instructions
- Boil meat in just enough water to be level with the beef, along with the beef broth powder, garlic powder, bay leaves and onion until tender, about 2 hours.
- Rehydrate all chiles, marjoram, cumin and thyme in warm water for 20 minutes, then blend it. Separate the chile mixture into two equal parts. Separate the meat from the broth and pour half of the chile mixture into a saucepan with the meat. Braise, covered, for 20 minutes over medium heat. Meanwhile, simmer the broth for 20 minutes. Season to taste. Chop meat to make birria.
- Assemble by melting the Monterey Jack on a griddle or pan, then fry the tortillas with the fat from the broth or oil. Flip the tortilla over the melted cheese, then flip the tortilla again with melted cheese. Put the birria over the cheese and let it fry for 20 to 30 seconds. Serve accompanied with the broth.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
860 |
| Total Fat |
26 g |
| Saturated Fat |
9 g |
| Carbohydrates |
128 g |
| Dietary Fiber |
13 g |
| Sugar |
5 g |
| Protein |
31 g |
| Cholesterol |
34 mg |
| Sodium |
1100 mg |