Birria

To a crockpot add 1.5lbs of beef (I used chuck roast) 1 white onion, halved 4-6 garlic cloves 2-3 bay leaves Seasonings (1/2 tablespoons of salt and pepper, 2 tsps of chili powder, 1tsp of cumin, 2 tsps of oregano, 1tsp of thyme, 1 tbsp of garlic powder) Cover with 16 ounces of beef broth and add water until everything is covered. For the Chiles you'll need Gaujillo and Chile de Arbol (you can find this in the Mexican isle at your local grocery store or on Amazon, they come in a clear plastic bag and are dried). *About 5-6 gaujillo chiles depending on size and 2-3 Chiles de arbol* Take them stems off and shake the seeds out. Give them a little rinse and drop them into boiling water until they soften (about 5 minutes). Once soft add to a blender with half a tomato and some of the water they were boiling in. Blend until smooth and add to your crockpot. Set your crockpot to low for 8 hours (you can do high for 4 hours but the results will be better if you cook low and slow. I do mine overnight). Once the 8 hours is up shred the meat, it'll be soft enough you can do it in the crockpot or take it out and shred with a fork. Save the consommé (broth) to dip your tacos in and tortillas to fry up your tacos For the tacos, dip your tortillas in consommé, add cheese, Birria meat, and fry until golden on both sides. Top with fresh cilantro and onions. Enjoy!!! Ps. I doubled the recipe because I was making it for family

Unbalanced

% Daily Values based on a 2,000 calorie diet