Birria estilo Jalisco

For the marinade

6 Ancho peppers

10 Guajillo pepper

4 Puya pepper

2 pounds tomatoes

½ pineapple

2 oranges

1 can cola

1 can beer

8 ounces dark chocolate

1 teaspoon black pepper

1 teaspoon black cloves

6 cloves garlic

2 teaspoons oregano

1 cinnamon stick

¾ cup vinegar

6 pounds beef or goat

1 bay leaf

1 pound potatoes

1 pound carrots

To serve

Chopped onion and cilantro for garnish (optional)

1 lime

Warm tortillas and cooked rice to serve

De-seed peppers, put in a container of water to soak for about 4 hours or more.

Rinse peppers and put in blender together with the tomatoes, pineapple, oranges, cola, beer, chocolate, pepper, cloves, garlic, oregano, cinnamon stick and vinegar. Blend. Put meat in a large pot and pour mixture over it. Marinate meat overnight.

Cook on low heat for about 2 hours, then incorporate carrots and potatoes and cook for an additional hour.

Serve with chopped onion, cilantro and a squeeze of lime, rice and tortillas.

Makes 10 to 12 servings

Norma Lara