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
How To Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Nettles: The Unsung Hero for Blood Sugar Management
Vegan Baked Eggplant and Zucchini
Orange Creamsicle Cheesecake
Supreme Pork Chops
The Solo Journey at 77: Balancing Adventure and Family Expectations
Why do women cross their legs when sitting? Psychological perspectives
Delicious Chocolate Topped Buns with Pistachios
Pulled out some deli meat from fridge. My mother-in-law says it’s wasteful not to use it, but it looks bad to me. What should I do?
