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Chef's Tobacco Table:Birria de Res, Mexican rice and a flour tortilla











2.5 of chuck roast

1 gallon of water

4 tomato

2 teaspoons white vinegar

1 whole onion fine chop

6 cloves of garlic without skin

6 guajillo chili remove seed

4 ancho remove seed

6 arbol remove seed

1 tablespoon dried ground cumin

1 teaspoon of cinnamon

1 teaspoon of thyme

1 teaspoon of oregano

7 dried bay leaves

1 /2 tablespoon grated ginger

1 teaspoon

4 cloves

Salt and pepper (to taste)

Boil the chiles for 10 minutes. Let them soak

in the water while they cool a little.

Separately, roast the tomatoes until their skin

has burned on all sides and begins to come

off. Peel.

Place all the chiles in the blender along with

the tomatoes, vinegar, spices, dried herbs

and salt. Add 1/4 cup of the water in which

the chiles were boiled, and blend very well.

Strain the sauce and pour over the seared

chuck roast, turning to coat completely.

Put into a large pot and add water to just

cover the roast. Summer 3 to 4 hours till fork

tender

Get your tortillas ready and any taco style

fixing you love.

Light up your cigar and enjoy!

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