Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Beef Birria

Servings: 2, Prep Time: 10 min, Cook Time: 180 min

Ingredients

  • 2 lb [907.2 g] Beef Eye Of Round (Trimmed to 1/8" Fat)
  • 2 cup (8 fl oz) [482 g] Beef Stock (Unsalted )
  • 1 tbsp [18 g] Salt
  • 3 1 pepper [13.5 g] Dried Guajillo Peppers (El Rey) (Stem and seeds removed)
  • 2 pepper [34 g] Dried Ancho Pepper (Stem and seeds removed)
  • 0.5 onion [55 g] Yellow Onions (Peeled and cut into two large halves )
  • 1 medium [61 g] Carrot (Cut in half)
  • 4 head [120 g] Garlic (Peeled )
  • 0.5 tsp [1.05 g] Cumin
  • 0.5 tbsp [3.75 g] Chili Powder
  • 0.5 tsp [1.05 g] Black Pepper
  • 2 1 medium [296 g] Tomatoes (Roma)
  • 0.5 cup [8 g] Cilantro (Coriander) (Leave whole, about half a bunch of cilantro )
  • 8 small tortilla [120 g] Corn Tortilla
  • 1 tsp [4.7 g] Lemon Juice

Directions

  1. Trim as much fat off the beef eye of round as possible and discard the trimmed fat.
  2. Cut the beef into two-inch cubes and add them to a large, deep saucepan.
  3. Add beef stock, half of the salt, and enough water to cover the beef by half an inch. Bring to a rolling boil over high heat. Once boiling, lower the heat to medium-high and let it boil for 45 minutes.
  4. Using a slotted spoon, skim off and discard any fat and impurities that have risen to the surface during boiling.
  5. Add guajillo peppers, ancho peppers, onion, carrot, garlic, cumin, chili powder, black pepper, and the remaining salt to the saucepan with the beef. Boil on medium heat for 1 hour.
  6. Remove the guajillo peppers, ancho peppers, onion, carrot, garlic, and one cup of consommé (the broth the beef has been cooking in) from the saucepan and add them to a blender, along with the tomatoes and cilantro. Blend until smooth, then return the mixture to the saucepan.
  7. Remove the beef from the saucepan and shred it using a fork. Add the shredded beef back into the saucepan with the consommé. Cook on low heat for 1 hour.
  8. Serve with a splash of fresh lemon juice and corn tortillas.

Nutrition Info

Calories: 573, Fat: 21g, Carbs: 36g, Protein: 56g, Fiber: 5g

Recipes

17 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
07.31.2025

Broccoli Onion Omelette

Servings: 1, Prep Time: 5 min, Cook Time: 10 minIngredients3 large [150 g] Egg1 cup chopped [91 g] Broccoli0.5 onion [55 g] Yellow Onions1 tbsp [12.8 g] Clarified Butter Ghee1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)DirectionsWash and cut the broccoli into bite size pieces.Chop the onion into a fine dice and set aside.In a skillet on medium heat, add the ghee and saute the broccoli and onions for 4-5 minutes.Crack the eggs into a bowl and mix well, seasoning with salt and pepper to taste.Pour the eggs into the skillet and cover with a lid. Cook for 5 minutes. Enjoy!Nutrition InfoCalories: 389, Fat: 28g, Carbs: 12g, Protein: 22g, Fiber: 3g, Sugar: 7g

07.26.2025

Shrimp and Zoodles

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients4 oz [113.6 g] Shrimp (Prawns)3 cup [255 g] Zucchini Noodles1 small [43 g] Shallot2 clove [6 g] Garlic1.5 tbsp [19.2 g] Clarified Butter Ghee0.5 cup [72.5 g] Green Peas4 sprigs [4 g] Parsley1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)1 tsp [4.7 g] Lemon JuiceDirectionsPat the shrimp dry and season with salt and pepper to taste. Set aside.In a skillet, add half the ghee in the pan and sear the prawns for 1-2 minutes per side. Remove from heat and set aside.Chop the shallot and garlic into a small dice.Heat a pan to medium heat and add the remaining ghee and saute the shallots and garlic for 5 minutes.Add the zucchini noodles and peas, cook for 1 minute.Add the shrimp and turn off the heat.Finely chop the parsley and add to the dish. Squeeze a little fresh lemon juice and enjoy!Nutrition InfoCalories: 404, Fat: 21g, Carbs: 30g, Protein: 25g, Fiber: 8g, Sugar: 14g

07.24.2025

Kale, Apple and Chicken Salad

Servings: 2, Prep Time: 5 min, Cook Time: 0 minIngredients8 leaves [120 g] Kale1 medium (2-3/4" dia) (approx 3 per lb) [138 g] Honeycrisp Apples1 tbsp (packed) [15 g] Feta Cheese3 medium piece (yield after cooking, bone removed) [186 g] Rotisserie Chicken1 tbsp [14 g] Olive Oil0.5 tbsp [7.5 g] Apple Cider Vinegar3 tbsp [21 g] Pumpkin SeedsDirectionsChop the kale and add to a bowl.To make the dressing, add the olive oil, apple cider vinegar, and a dash of salt and pepper to a small bowl and whisk. Pour over the kale and toss to combine.Top the kale with the apple slices, feta, pepitas and chicken.Nutrition InfoCalories: 436, Fat: 27g, Carbs: 16g, Protein: 32g, Fiber: 2g, Sugar: 7g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*