Mom’s birria

• servings: 40 servings
• active time: 1 hour
• total time: 13 hours

Ingredients

Meat -

6lbs of desmillo (chuck steak)

Sauce-

4 oz California chili (deseed them) (tried 6oz bag which gives 3.5 oz but makes it have some kick)

2 garlic cloves

1/8 teaspoon whole Cumin

1/8 teaspoon cinnamon

1/2 teaspoon whole cloves

1/2 teaspoon whole peppercorn

1/2 tablespoon apple cider vinegar

1 1/2 tablespoon of salt

4 cups of water

Add after

8 whole bay leaves (dried)

2 avacado leaves (fresh is better but dried will work)

2.1 cups of water

Directions

Meat -

6lbs of desmillo (chuck steak)

-Remove as much fat as possible

-Rinse out the meat with water

-salt the chunks by rubbing each individual piece

Sauce-

4 oz California chili (deseed them) (tried 6oz bag which gives 3.5 oz but makes it have some kick)

2 garlic cloves

1/8 teaspoon whole Cumin

1/8 teaspoon cinnamon

1/2 teaspoon whole cloves

1/2 teaspoon whole peppercorn

1/2 tablespoon apple cider vinegar

1 1/2 tablespoon of salt

4 cups of water

All that goes into a blender. Blend until liquified.

Once the meat is salted add it to pressure cooker. Add in the sauce and the following ingredients.

8 whole bay leaves (dried)

2 avacado leaves (fresh is better but dried will work)

2.1 cups of water

Once prepared then you cook it for 8 hours in the crockpot