Cut the meat into cubes and place into a large pot that can hold about 6 quarts. Add 1 teaspoon of salt. Cut your cheese cloth into large enough squares to wrap the spices. Cut 1 square for 1 tomato, and wrap it very tightly(with the 2 ends make a double knot), do the same to 1 medium size onion. In another square you will place the whole head of garlic, pepper corns, bay leaves, and whole cloves (make sure to wrap it tightly to prevent any spices from getting out). Pour 5 quarts of water just enough to fill your large pot.

Heat with a high flame until it boils then reduce to medium heat. Once it reaches the first boiling point spoon out all the fat that collects on the top of your pot. Pour more water into the pot to replace all the liquid that was taken out with the fat. Try to have the same amount of liquid throughout the cooking process, by adding more water when needed.

Your meat should cook for about 1 1 /2 to 2 hours until it is fork tender.

In a small pot cook the California Peppers with 5 cups of water (you can leave the seeds the sauce will be strained later) for 10 minutes then cover and remove from heat. Once the meat is fork tender remove all the wraps with spices ( tomato, onion, garlic, pepper..)throw them away and reduce the heat to the lowest setting. In a blender add 4 cups of water, the cooked peppers (do not use the broth from the peppers) 1 small garlic clove, and 1tsp of salt blend well until smooth. Strain your sauce into your large pot to prevent any seeds or pepper skin from getting into the broth. Mix your sauce well into your pot. Bring your flame to medium high and let it cook for about 10 more minutes. Taste your Birria and add any needed salt.

Your Birria is done!

Serving suggestions:

Serve hot in a bowl topped with finely chopped onions, cilantro, and lime juice. Don't forget your corn tortillas!

or make Tacos!!!! Buenisimo.....