https://www.isabeleats.com/authentic-birria/#recipe
The above link is the recipe I used. The first time I made it the salsa came out great. But this second time it was really bitter. What can I do to fix it or should I just make a new batch?
Edit: Pasted ingredient list
Ingredients
4 to 5 pounds chuck roast, cut into large 4-inch chunks
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon olive oil
12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
5 árbol chiles, rinsed and stemmed (about O.1 oz)
2 large Roma tomatoes
½medium yellow onion
1 4-inch Mexican cinnamon stick*
3 bay leaves
1/2 teaspoon whole black peppercorns
water, as needed
2 cups beef broth
1/4 cup distilled white vinegar
5 cloves garlic
1 Teaspoon ground cumin
1 Teaspoon dried Mexican oregano*
1/2 teaspoon ground cloves
by Exile976
3 Comments
Maybe one of the dried chilis had gone bad? But in cases like that they usually look very out-of-the-ordinary when you cut them open.
Did you remove the seeds from the large ones? The Arbol are too small and fussy to work with, but the other peppers are large and easy to de-seed.
That’s a big cinnamon stick, you did remove it before blender-ing yes? Gah I can’t imagine what a blended up 4″ cinnamon stick would do to the taste 😂
None of the other ingredients look suspicious to me, I’m stumped
Maybe boil them instead of steaming. I know the left over water from boiling them can be bitter sometimes.
# How can I fix bitter red salsa?
Add Sugar