Hello it’s your girl Merissa Kay and welcome to the kitchen of Potheka Infused! Where it is my mission to unite and heal the world one recipe at a time through delicious cannabis infused cuisines. Coming from a multicultural Hispanic and African American background flavor is a must in my home. However this Birria is the most flavorful pot of goodness to come out of my kitchen and always a win with friend and family. Keep in mind you can adjust your spice levels by removing seeds from the Chiles if you’re sensitive to spice and still enjoy all the flavor.
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3lbs chuck roast
1lb beef bones
salt
* Pat dry your beef and salt generously and refrigerate for at least 4 hours so we can get a good Maillard reaction on our beef to lock in flavor.
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COVER MEAT WITH WATER AND ADJUST SALT TO TASTE IF NEEDED
5 Guajillo Chiles
5 Ancho Chiles
3 Morita Chiles
* soak in warm water
1 large onion
1 whole garlic
4 roman tomatoes
5 carrots
1/4 cup apple cider vinegar
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* these herbs are to be toasted
2 whole cloves
1 cinnamon stick
2 tbsp whole coriander seeds
4 whole allspice berries
1 tbsp whole black peppercorn
* after toast add these with grinding herbs
10 bay leaves
1 tsp Mexican Oregano
3 tbsp chicken bouillon
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Barria THC Infused Chile Oil
1 cup Avocado Oil
3 Guajillo Chiles
* Grind until fine
3 Bay leaves
1 tbsp decarb canna flower
2 tsp chicken bouillon
2 tsp black pepper
3 cloves
2 tsp garlic powder
1 tsp cayenne pepper
* After combined Add
1/4 tsp canna sugar
1 tbsp infused canna oil
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Cover Birria with banana leaves or parchment paper while cooking
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Tacos & Toppings
corn tortillas
white onion
cilantro
pickled red onion
limes
1lb shredded oaxaca cheese
or sub with Mozzarella,
Munster, or Monterey Jack
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Follow me on social media to see all I have going on as we f battle the good cause of legalization of Cannabis throughout the world!
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TikTok: @pothekay
Facebook: https://www.facebook.com/merissakay1?mibextid=LQQJ4d
Twitter: @potheka
Instagram: https://instagram.com/potheka_infused?igshid=OGQ5ZDc2ODk2ZA==
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