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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

birria Recipe

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This recipe for birria is from olivia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 dried Anaheim chile peppers, stemmed and seeded5 guajillo chile peppers, stemmed and seededwater to cover1/4 onion1 tablespoon mixed spices, or more to taste1 tablespoon salt, or to taste3 pounds cubed beef stew meat6 bay leavesAdd all ingredients to list
Directions:
Directions:
Prep

20 m
Cook

3 h 15 m
Ready In

3 h 40 m
Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
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Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts

Per Serving: 159 calories; 6.6 g fat; 2.7 g carbohydrates; 21.3 g protein; 60 mg cholesterol; 630 mg sodium. Full nutrition
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
mexican dish this dish comes from mexico guadalajara mexico and is enjoyed with fresh corn tortillas, and a corona that is a mexican beer.

 

 

 

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