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
COUNTRY HAMBURGER SKILLET DINNER
How To Make Epic Beef Nachos Supreme
Incredibly tasty zucchini! No Meat!
7 Nighttime Habits That May Be Slowly Increasing Your Diabetes Risk
I learned it from my grandmother and it’s still my cooking today!
I Drank 1 Glass and Haven’t Been Sick for 15 Years! Clear Vision, Clear Mind – Thanks to Cloves! 🌿👁️🧠
Grandma’s Capirotada Recipe
If You See a Plastic Bottle on Your Tire, This Is What It Might Mean
Chicken and Dumplings
