I made some beef birria from scratch a while back and I had a lot of fun. Served with homemade beans, white rice, and flour tortillas

I usually make red rice, but dinner seemed red enough already. But ultimately the onions, tortillas, and rice (and plate!) ended up making it look too white ‍️

more pictures

::: spoiler spoiler

ingredients in pot

sauce looking good

ready to shred the beef :::

I made some beef birria from scratch a while back and I had a lot of fun. Served with homemade beans, white rice, and flour tortillas

I usually make red rice, but dinner seemed red enough already. But ultimately the onions, tortillas, and rice (and plate!) ended up making it look too white ‍️

more pictures

::: spoiler spoiler

ingredients in pot

sauce looking good

ready to shred the beef :::

I gotta find a way to make a vegan birria, I miss that shit

I gotta find a way to make a vegan birria, I miss that shit

I’d start with a jack fruit as your meat substitute.

I never really considered that, but now I look online and I see lots of recipes using oyster mushrooms. Sounds tasty

I made some beef birria from scratch a while back and I had a lot of fun. Served with homemade beans, white rice, and flour tortillas

I usually make red rice, but dinner seemed red enough already. But ultimately the onions, tortillas, and rice (and plate!) ended up making it look too white ‍️

more pictures

::: spoiler spoiler

ingredients in pot

sauce looking good

ready to shred the beef :::

How do you make red rice? This looks great, and I’m into whatever red rice is.

This is how I know how to make it, however the Latin market now sells tomato sauce packets that are about 200 grams and I plan to adjust the recipe to use them and skip all the freezing/thawing of the extra tomato sauce.

1 cup rice

1 drizzle of oil

half can of tomato sauce (these cans are 14.5 ounces)

2 1/2 cups chicken broth

1/2 medium onion, minced

1-2 garlic cloves, minced

1 boneless chicken thigh, cut up or cubed

3/4 tsp salt, sprinkle of white pepper

1. Pour the oil into a medium sauce pan over medium low heat.
2. Once oil warms, add rice and stir to get rice coated in oil.
3. Once a few grains begin to brown, add the onion and stir to get the onion coated.
4. Once a few onions begin to sweat, add the garlic and chicken and stir to get everything coated, then increase heat to medium
5. Stir regularly until you can’t see raw chicken; ideally everything is glistening with some light browning.
6. Add the tomato sauce and stir until coated Use the chicken broth to rinse tomato sauce out of the can
7. Pour the broth and tomato sauce mixture into the pan and bring to a boil (increase to medium-high or just wait)
8. Add the salt and pepper now.
9. Once at a low boil, put a lid on it and move it to a back burner on lowest heat for 25 minutes.