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Elizabeth Anne: "It was great even though it looked a little diffe…" Read More
15Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 8 cups hot water
- 4 lb. chuck roast (cut into 4 large chunks)
- 2 lb. short ribs (bone in, or back ribs bone in)
- 1 large white onion (dry skins removed, cut in half crosswise)
- 1 garlic bulb (cut the narrow top off, no need to peel)
- 1 carrot (cut in half crosswise, then cut in half, 4 large pieces of carrot)
- 5 bay leaves (dried)
- 8 guajillo chiles (stems cut off and seeds removed)
- 3 Tbsp. chicken (boullion)
- 2 tsp. chili powder
- 1 tsp. Mexican oregano
- 1 tsp. ground cumin
- 1 tsp. salt (adjust to taste)
- 16 white corn tortillas
- 2 cups cheese (quesadilla, or any good melting cheese)
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Reviews(2)
Elizabeth Anne a year ago
It was great even though it looked a little different as i used differently chillis , still tasted yum!! Cant wait to try a restaurant one & then do this recipe again with more knowledge. Practice makes perfect and i will definitely practice this on the reg😋
Lilymcgilly 3 years ago
This was our first time making and even eating queso-taco birria. I am a professional recipe tester, but made it for my kids at home who find food concepts on TikTok and then we try them out. I followed the recipe to the “T” and it was perfection with each of us too busy eating to even comment during the meal
‘Nuff said 🙌🏻