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
Chicken Mushroom Stroganoff
Grandma’s Secret to Perfectly Fluffy Scrambled Eggs
My Granddaddy’s Favorite German Potato Pancakes, Inexpensive And Extremely Delicious!
The Ultimate All-in-One Master Tonic: Fire Cider with Apple Cider Vinegar, Cinnamon, Clove, Lemon, Ginger, Turmeric, Cayenne & Honey!
An Almost Foolproof Approach to Rodent Control: The Lemon-Pepper Strategy
Purslane Is Tastier Than Meat! Neighbors from Turkey Taught Me How to Cook This Wild Weed
One Spoon of Raw Honey Every Morning – Here’s What It Does to Your Body!
Chicken And Dumplings Dish
Ciasto Lion bez pieczenia
