Replying to @Mazi Grace Birria Tacos Video w/ Recipe in Description 💕⬇️ . . . Ingredients: - 5lbs Chuck roast - 8 cups Water - 1 Head of garlic - 1 Tbsp Salt - 4 Bay leaves - 1/2 White onion - 1 Tbsp oil (whichever) - 12 Guajillo Peppers - 3 Ancho Peppers - 8 Chiles de arbol - 6 Garlic cloves - 8 Whole peppercorns - 5 Whole cloves - 2 cups Water - 1 Tsp Oregano - 1 Tsp Thyme - 2 Tsp Cumin - 3 Tbsp Beef Bouillon . . . Recipe: 1. Cut the chuck roast into 3 inch cubes (I did not do this but it helps beef get more tender) and put in pot with 8 cups of water, head of garlic (with tail cut off), onion, salt, and bay leaves. Boil for 1 hour on medium/high heat. 2. Cut off stems and remove seeds (I didn’t. I personally cannot taste the difference whether the seeds are left or not) of all peppers. In a pan add oil, all peppers, and cloves of garlic. Toast for 5 minutes while moving them around. Take care to not burn garlic cloves! Remove from heat. 3. In a blender add contents of pan (peppers and garlic), onion from the pot containing the beef, as well as the head of garlic, 2 cups of water, peppercorns, and cloves. Blend until smooth/combined: 4. Strain the contents of blender over the pot of beef/water. Feel free to use a bit of water to help strain. Use a spoon or spatula to help push the sauce through the strainer until all that is left in strainer is pulp. 5. Add the seasonings into the pot. Stir then let simmer on low heat for 3 hours. 6. To make tacos: dip a corn tortilla in the broth making sure there is a coating of fat on the tortilla. Heat in a pan. Flip then add cheese and shredded beef. Fold the tortilla in over. Heat each side to a crunchy/crispy texture. Remove from heat. You can add diced onion and cilantro if you’d like. 7. Enjoy the tacos dipped in a side of broth from the pot. . . . #CapCut #packinglunchformyboyfriend #packinglunchformyhusband #food #birriatacos #birria #Recipe #girlfriend #boyfriend #sprinklesprinkle - @miriam.hdz.tt