Moody Foody

Episode 12 FTF- Beef Birria 🥩🌶️RECIPE👇 Ingredients: - 4lbs boneless chuck roast, cut into 8 large chunks - 2tbsp avocado oil - 10 guajillo chiles - 2 ancho chiles - 2 árbol chiles - 8 garlic cloves - 1/2 white onion - 2 Roma tomatoes - 1tsp cumin seeds - 1tsp coriander seeds - 6 whole cloves - 1 tsp mexican oregano - 1 stick mexican cinnamon - 2 quarts Beef Broth - 1tbsp beef bouillon - 2tbsp low sodium soy sauce - 2tbsp apple cider vinegar - 4bay leaves - Salt and pepper to taste Method: In a pan, begin by lightly toasting your spices (dry chiles, cinnamon, cloves, cumin, coriander, bay leaves) and in a large Dutch oven, char your vegetables (tomato, onion, garlic) In a medium sized pot add the dried chiles, tomatoes, onion, garlic, cumin, cloves, coriander, beef bouillon, oregano and beef broth. Simmer until chiles and vegetables are soft. About 10-15 minutes. In the meantime, add avocado oil to the same dutch oven, salt and sear your beef in batches- then set aside. Once chiles, vegetables and spices are softened, blend with infused broth until smooth. Pass the chile sauce through a large mesh strainer into the Dutch oven and simmer for 5 minutes on medium high heat. Add seared beef, soy sauce, vinegar, cinnamon stick and bay leaves back to the pot with the chile sauce, bring heat down to low and cover. The size of your beef chunks will determine the time you simmer. My chunks are roughly 1/2lbs each so I simmered for roughly 4-4.5 hours. If your beef is 1inch cubes then I’d simmer for about 3 hours. Once your beef is fall-apart tender, serve with consomé, cilantro, lime, onion and a side of tortillas- buen provecho and Enjoy 🍽️

The video that started it all for me. It’s been fun, everyone. Follow me on the other app for more recipes 🤝

Grilled cheese and tomato soup 🧀🥫 Recipe below 👇 Taste as you go and adjust to your liking. Or don’t. Don’t listen to me- whatever. INGREDIENTS: Soup - 3 lbs tomatoes - whole tube Tomato paste - 1 large Onion - 1 head Roasted Garlic - 2 Carrots - 12oz jar Roasted bell peppers - 1/4 tsp Cinnamon - Paprika 1tsp - 1 Chipotle adobo - 14oz Chicken Bone broth - 1/4 cup Heavy cream - 10 sprigs thyme - 5 sprigs rosemary - 1tbsp dark brown sugar - tomato bouillon powder to taste - olive oil - butter Sandwich - sourdough - cheddar cheese - Gouda - American cheese - fuck ton of butter METHOD: In a large pot add roughly sliced tomatoes, carrots, onion and garlic. Sprinkle with salt, pepper, thyme, rosemary and a drizzle of olive oil, about 2 tbsp. Roast in the oven at 375°F for about an hour. Remove garlic bulb, rosemary & thyme. Place pot on medium heat and add cinnamon, paprika, tomato paste, jarred sweet peppers, chipotle and dark brown sugar. Sauté for a few minutes until tomato paste is cooked out and sugar has melted. Add bone broth and squeeze out roasted garlic then blend. Once blended- add heavy cream and tomato or chicken bouillon powder. Taste then adjust for seasoning. Pair it with a grilled cheese and enjoy. Or don’t make this and crack open a can with a simpler sandwich- that’s good too 🫡