Ingredients:
2 kilos of beef (shrimp, fish, tazmillo, chamorro)
1 1/2 pounds of ribs
8 hot chillies
6 chiles pasillas
1 head of garlic
1 whole onion
10 jitomates
1/2 scoop of cumin
1 tablespoon of oregano
4 nails of smell
4 pimientas
4 leaf avocado or laurel
1/4 cup white vinegar
1 beer
4 scoops of chicken consomé (optional)
Sal
Preparation:
Place garlic, onion, pepper, vinegar, cloves, cumin and grind everything in the blender. Marinate the meat with this mixture and let it rest all night, one day before cooking it.
Boil the chilies without veins or seeds for about 5 minutes and leave them in that water to soften.
Preheat the oven to 400°F (200°C).
Place the drained chillies in the blender with tomatoes, oregano, consomé, beer. Blender carefully, starting at low speed to prevent beer gas from bouncing the blender lid.
Pour this mixture over the meat and add the avocado leaves on top.
Place the meat in the oven and cook for 3 to 4 hours, well covered so steam does not escape.
Carefully remove the meat from the oven and serve with onion, lemon, cilantro and a delicious salsa verde.