BEEF BIRRIA STACK
Full recipe at callmepmc.com
Utensils needed:
- 6 large dried Guajillo peppers
- 1 cup water
- 1 teaspoon salt (or to taste)
- 2 teaspoons ground black pepper (or to taste)
- 3 pound beef chuck roast
- 3 to 4 tablespoons oil
- 14.5 ounce tomatoes (fire roasted, diced )
- ⅓ cup chipotle chilies (diced)
- 2 medium bay leaves (remove before serving)
- 1 medium cinnamon stick (remove before serving)
- 2 teaspoons Mexican oregano
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground cloves
- 1/4 cup apple cider vinegar
- 2 tablespoons beef bouillon
- 1 cup beef broth (If you want to eat this as stew, add 2 cups )
- 24 6-inch corn tortillas
- 2 medium avocados (sliced)
- 1 cup pico
- 2 cups cheddar cheese (shredded)
- vegetable oil (for frying tortillas)
- sour cream, jalapeno slices, onions, & cilantro