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
read more on next page
Cajun Shrimp Pasta With Sausage
The Best Pepperoni Bread Recipe
How To Make Mouth-Watering Corn Nuggets
Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight
Meet the 3-step potato recipe that’ll have you throw out all the rest
Utilizing Natural Methods to Deal with Unpleasant Insects
Crispy Rice and Vegetable Patties
Oxtail Stew
My Mother-in-Law Buys These Tablets Even Without Owning a Dishwasher: Thanks to Her Trick, I Now Use One Pack All Year!
