Prep Time: 20 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 50 mins | Yield: 8 Servings
This awesome recipe is a must-try! With these simple ingredients, you can make something very delicious for the whole family to enjoy! You are so in for a treat!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
7-8 c of hot water
1 teaspoon Mexican oregano
1 garlic bulb, cut the narrow top off, no need to peel
1-2 teaspoon chili powder
5 bay leaves, dried
8 guajillo chiles, stems cut off and seeds removed
1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
4 pounds chuck roast, cut into 4 large chunks
2 pounds short ribs (bone-in), or back ribs bone-in
1 teaspoon salt, (adjust to taste)
1 large white onion, dry skins removed, cut in half crosswise
3 tablespoons chicken bouillon
1 teaspoon ground cumin
QUESABIRRIA TACOS:
2 c quesadilla cheese, or any good melting cheese
14-16 white corn tortillas
Directions:
Add carrots, bay leaves, meat, dried peppers, onion, and garlic into a large pot. Stir just until combined.
Add water to submerge all the ingredients. Stir in salt, chicken bouillon, oregano, and cumin. Turn the heat to high and let the mixture boil.
Remove and discard any impurities that surface on top.
Remove the peppers from the pot and transfer them into a blender. Pulse a few times until pureed. Put it back into the pot together with chili powder. Stir to combine.
Cover the pot with the lid, then simmer the mixture for 3 hours or until the meat is tender. Add more seasonings if you need to. Also, don’t forget to stir every 40 minutes during the 3 hours of cooking time.
Remove the bay leaves and veggies from the pot.
Slice the meat into large cuts.
Garnish each serving with freshly chopped cilantro and onions if you are serving it as a stew.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
If you want to serve it for tacos:
Chop the meat finely.
Grease a skillet and cook both sides of the tortillas in it.
Top each tortilla with chopped meat and cheese. Enjoy!
Nutrition Facts:
Serving: 1serving, Calories: 857 kcal, carbohydrates: 24g, Protein: 77g, fat: 51g, saturated fat: 25g, Cholesterol: 269mg, Sodium: 857mg, potassium: 1232mg, fiber: 4g, sugar: 2g, vitamin a: 2305iu, vitamin c: 2mg, calcium: 511mg, iron: 8mg
Ingredients
- 7-8 c of hot water
- 1 teaspoon Mexican oregano
- 1 garlic bulb, cut the narrow top off, no need to peel
- 1-2 teaspoon chili powder
- 5 bay leaves, dried
- 8 guajillo chiles, stems cut off and seeds removed
- 1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
- 4 pounds chuck roast, cut into 4 large chunks
- 2 pounds short ribs (bone-in), or back ribs bone-in
- 1 teaspoon salt, (adjust to taste)
- 1 large white onion, dry skins removed, cut in half crosswise
- 3 tablespoons chicken bouillon
- 1 teaspoon ground cumin
- QUESABIRRIA TACOS:
- 2 c quesadilla cheese, or any good melting cheese
- 14-16 white corn tortillas
Instructions
Add carrots, bay leaves, meat, dried peppers, onion, and garlic into a large pot. Stir just until combined.
Add water to submerge all the ingredients. Stir in salt, chicken bouillon, oregano, and cumin. Turn the heat to high and let the mixture boil.
Remove and discard any impurities that surface on top.
Remove the peppers from the pot and transfer them into a blender. Pulse a few times until pureed. Put it back into the pot together with chili powder. Stir to combine.
Cover the pot with the lid, then simmer the mixture for 3 hours or until the meat is tender. Add more seasonings if you need to. Also, don't forget to stir every 40 minutes during the 3 hours of cooking time.
Remove the bay leaves and veggies from the pot.
Slice the meat into large cuts.
Garnish each serving with freshly chopped cilantro and onions if you are serving it as a stew.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. If you want to serve it for tacos: Chop the meat finely. Grease a skillet and cook both sides of the tortillas in it. Top each tortilla with chopped meat and cheese. Enjoy!
