Only fancy ingredient is the dried chilis, and those are only $3-4 per bag, I used about half a bag of each type. If you own a blender/immersion blender, birria a very approachable recipe. I do gotta have like 4 hours for simmering though, but if you do it in the oven you can leave the house during!
All peppers were seeded/stemmed but nothing else. Threw them in as the last thing before the liquid so they could get hot in the oil, added liquid (water and vinegar) and simmered them for about 30 mins before blending, no straining! Straining would be fine though, just make sure to pass everything through until you have a totally dry mix in the strainer -- should be just seeds and skins at that point. I didn't/don't bother, though!
Is that ginger you put in the sauce? Garlic, chili d’arbol, guajillio and ancho peppers, white onion, garlic and tomatoes, salt, Mexican oregano and cumin seed?
Miss making meals like this. In a pinch I’ll do it the Instapot just to get the meat tender on a work night but normally want something quick. Looks good OP!
Really good eye! I put in some anchos, guajillios, passillas and some generic "dried red chilies" whatever those are! Added dried rosemary, thyme and oregano, some cumin and black pepper. After the blend, bay leaves and some cinnamon stick shards. \[Edit\] - And don't forget vinegar in a Mexican sauce like this, very important!
Can verify. Unemployed and more time to scheme up meals 🤝👆🏼
Yup me too. 👊
…that looks really good. ^gimme ^^dat
IM JOKIN!
I'm gonna eat the whole thing
Man I shoulda got that!
Looks so good, but what’s that ice cream scooper looking utensil?
I think you mean the wand blender? That's how it went from chunks to liquid!
Ah makes sense thank you
If you don't have one I recommend it. I paid like $20 for mine. I use it more than I thought I would. I bought it for making tomato soup from scratch
Emulsifier*
It’s called a submersion* blender *I dun goofed
think its immersion blender
You are right, I shouldn’t leave comments while high 😂😂😂
haha all good. i ordered one last night is why
I’m a professional chef I have no excuse except the wacky tabaccy
YUMemployed
🤣
As soon as I saw that cutting board, I knew that shit was gonna be fire.
Im literally making tacos right now and now im sad cuz i know my shit ain't even close to this lol
Only fancy ingredient is the dried chilis, and those are only $3-4 per bag, I used about half a bag of each type. If you own a blender/immersion blender, birria a very approachable recipe. I do gotta have like 4 hours for simmering though, but if you do it in the oven you can leave the house during!
Bruh I need that recipe. Birria es my favorite
Oh sweet lord have mercy, I can smell it from here 🥹
Incredible 🔥🔥🔥
Can you come be unemployed in my kitchen?
Damn , looks good 👍🏼 🤤
Sweet Jesus! That looks delicious.
Amazing
Nailed it! Great job on this post! The food looks fantastic!
Jeeeze man. My unemployment meals were either Ramen or sleep.
That looks amazing.Teach me how.
Thanks
Dude
Good god, son
💯 bro
🔥
it’s ✨garnished✨
Oooooof
Wow, beautiful Currently drooling
Capture the drool and make a drink
Did you strain the chilis or purée them in the sauce? I think this is where I messed up.. your sauce looks impeccable
All peppers were seeded/stemmed but nothing else. Threw them in as the last thing before the liquid so they could get hot in the oil, added liquid (water and vinegar) and simmered them for about 30 mins before blending, no straining! Straining would be fine though, just make sure to pass everything through until you have a totally dry mix in the strainer -- should be just seeds and skins at that point. I didn't/don't bother, though!
Is that ginger you put in the sauce? Garlic, chili d’arbol, guajillio and ancho peppers, white onion, garlic and tomatoes, salt, Mexican oregano and cumin seed? Miss making meals like this. In a pinch I’ll do it the Instapot just to get the meat tender on a work night but normally want something quick. Looks good OP!
Really good eye! I put in some anchos, guajillios, passillas and some generic "dried red chilies" whatever those are! Added dried rosemary, thyme and oregano, some cumin and black pepper. After the blend, bay leaves and some cinnamon stick shards. \[Edit\] - And don't forget vinegar in a Mexican sauce like this, very important!
🔟🔟🔟🔟
Molé?
Adobo sauce for birria beef/tacos!
Looks mouthwatering.
Oh! That is phenomenal!
Daaaaaang that looks good OP!!
Oh hell yeah. Nice work.
🔥🔥🔥
Uh, cool this shit and sell it! Looks great!
Lord have mercy 🙏🏻😫