ADVERTISEMENT
Ingredients:
7-8 cups hot water
4 lbs chuck roast, cut into 4 large chunks
2 lbs 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
1-2 tsp chili powder
1 tsp mexican oregano
1 tsp ground cumin
1 tsp salt, (adjust to taste)
QUESABIRRIA TACOS
14-16 white corn tortillas
2 cups quesadilla cheese, or any good melting cheese
Instructions
The information you provided is not valid. Please check the field format and try again.
Your subscription is confirmed.
read more on next page
