Title: Birria
Categories: Meats, Mexican
Yield: 1 Servings

1 Kilo (2.2 lbs.) of beef rib
-in pieces.
6 Cloves garlic
1 Onion
3 Laurel leaves
1 pn Cumin
Chili guajillo as desired
Salt
Pepper

Cook the meat with the garlic and onion in enough water to immerse them.
Toast, hollow out and soak the chilis (approximately 5 minutes). Liquify
them in the water they soaked in. Strain the sauce from the chili into the
pot in which the meat is cooking. Add 3 small laurel leaves, cumin, salt
and pepper. Wait until the meat is well cooked.
Posted to CHILE-HEADS DIGEST V3 #092

Date: Mon, 2 Sep 1996 11:42:58 -0400

From: kmeade@ids2.idsonline.com (The Meades)