Good god that all looks incredible! Care to share a recipe if you have one?
MagazineDelicious151 on
Looks excellent
uneducated_scientist on
Any post that doesn’t share the recipe should be removed.
james9483 on
That looks lush. Also, glad to see you paying your tax in picture 18!
LavenderBlueProf on
picture 18 ended too soon
jspnwo on
Vague attempt at a recipe. Disclaimer: By no means is this authentic. This is my version and mine alone so do with that what you will.
Sear chuck
In same pan sweat out onions, carrot, roma tomatoes and garlic
Toast bay leaf, marjoram, black peppercorns, allspice, cinnamon stick, oregano and thyme.
Devein and deseed guajillo and ancho peppers. Add chile de arbol and everything else to a pot to just barely boil. Turn off burner and cover to steep all ingredients above.
Blend and strain chilli mixture.
Bring seared meat with water to a boil and skim off impurities. Add the chilli mixture into boiling out of meat and cover. Reduce heat to medium low. Stir occasionally and cook until the meat is fork tender. About 3 hours or more if you like.
Diabolical_Dad on
That looks exceptional
MadMex2U on
Consomé de birria I can sip straight from a snifter like a fine Cognac from France. For real
8 Comments
Good god that all looks incredible! Care to share a recipe if you have one?
Looks excellent
Any post that doesn’t share the recipe should be removed.
That looks lush. Also, glad to see you paying your tax in picture 18!
picture 18 ended too soon
Vague attempt at a recipe. Disclaimer: By no means is this authentic. This is my version and mine alone so do with that what you will.
Sear chuck
In same pan sweat out onions, carrot, roma tomatoes and garlic
Toast bay leaf, marjoram, black peppercorns, allspice, cinnamon stick, oregano and thyme.
Devein and deseed guajillo and ancho peppers. Add chile de arbol and everything else to a pot to just barely boil. Turn off burner and cover to steep all ingredients above.
Blend and strain chilli mixture.
Bring seared meat with water to a boil and skim off impurities. Add the chilli mixture into boiling out of meat and cover. Reduce heat to medium low. Stir occasionally and cook until the meat is fork tender. About 3 hours or more if you like.
That looks exceptional
Consomé de birria I can sip straight from a snifter like a fine Cognac from France. For real