Total Calories: 18
Put all ingredients into a Dutch oven or other heavy pan with a lid, and cook in oven at 300° for 4–6 hours. Beef is ready when it is so tender it falls apart when pulled with a fork. Put the meat in a bowl and shred it while it’s still warm. Remove the bay leaves from the beef juice, and store in the refrigerator for a few hours until the fat congeals on the surface. Remove the congealed fat, then warm the remaining juice and serve as a light sauce to accompany your bírria.
This dish is usually served with Spanish rice, charro beans, finely shredded cabbage or lettuce, and tortillas of choice.
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