Huarache y Beeria - CMAB Foodservice

Ingredients

• 8 guajillo peppers
• 6 New Mexico peppers
• 5 California peppers
• 2 pounds beef brisket
• 2 garlic cloves
• 1 bay leaf
• Peppercorns
• 2 tablespoons vegetable oil
• Cooked pinto beans
• 10 chile de árbol peppers
• 4 tomatillos
• 1 large tomato
• ½ onion
• 1 bottle Modelo Negra beer
• 1 tablespoon fine sea salt
• 1 poblano pepper
• 1 red onion
• 3 ounces shredded Real California Oaxaca cheese
• 1 ounce shredded Real California Monterey Jack cheese
• 20 ounces Real California Queso Fresco
• 10 ounces Real California Crema Mexicana
• 1 radish, julienned
• Micro cilantro, as needed