INGREDIENTS

6-8 lbs of Beef Boneless Clod Roast or Chuck Roast

5 chiles Anchos

6 chiles California

2 onions

6 chiles Guajillos

1/4 c of apple cider vinegar

2 tsp toasted sesame seeds

12 black peppers whole

1 tsp oregano

1 tsp cumin

1 tsp thyme

3/4 tsp ground ginger

5 allspice

2-3 garlic cloves

5 bay leaves

3 beef bouillons

cilantro

salt to taste

INSTRUCTIONS

• Cut large pieces of beef roast into smaller sizes to cut down cooking time.
• Remove seeds and veins from the chiles. Add the chiles to a medium pot with water and heat until soft.
• Blend chiles with 1 onion, garlic, sesame seeds, black peppers, oregano, cumin, thyme, ground ginger, salt and all spice with enough water to cover all the ingredients.
• Place beef roast in a sow cooker or instant pot with 1 cup of water.
• Add chile sauce over the beed (strain if desired).
• Cook on medium heat for 6 hours in a slower cooker or 1 hour in an instant pot on high pressure.
• Once the birria is done, you can remove the fat if you like.
• Serve in tacos or a small bowl.
• Top with cilantor, onion and dash of lime.
• Recipe great for quesabirrias.

Prep Time:  1 hour

Cooking Time:  30 Minutes

Yields: 5-7 Servings

INGREDIENTS

3 potatoes

1 cup cotija cheese

8 california chiles

1 ½ tomatoes

1-2 tablespoons oregano

3 teaspoons vinegar

1 garlic clove

salt

water

lettuce

lard or cooking oil

corn tortillas

Potato Mix:

In a small sauce pan, place the potatoes and boil until soft.  Once potatoes have cooled down, peel and place in a large bowl.  Add cotija cheese, salt to taste and mash.

Enchilada Sauce:

Devain and deseed the chiles and place them in a small sauce pan with enough water to cover the chiles.  Bring to a boil and set aside until cooled.  Once the chiles have cooled, place in blender along with oregano, vinegar, garlic, 1 tablespoon of salt and enough water to cover the chiles.  Blend and strain over a medium size bowl.  

Dressing sauce:  

Cut up the tomatoes and place in a blender with oregano, 1 teaspoon of salt and water to cover half of your tomatoes.  Blend and pour into a salsa bowl.

Heat a large pan.  Once pan is hot, add lard or cooking oil.  Dip a single tortilla in your enchilada sauce making sure it is completely covered.  Place in your pan and fry for 30 seconds and flip. Fry tortilla for another 30 seconds.  Add 2 tablespoons of potato mix to the middle of your tortilla.  Quickly flip in both sides of your tortilla to close.  Flip your enchilada until desired crisp.  

Repeat until done.

Serve enchiladas and top with lettuce, cotija cheese, sour cream (optional) and dressing sauce.