Mexican food for the masses, especially on weekends, at Birrieria El Tijuanazo in Colton
(WorldNews Mexico)

In the center of Mexico, the meat of choice is goat or mutton. Chile de arbol, guajillo and ancho chiles are used in the broth, starting with dried chiles which are toasted, rehydrated, de-stemmed, de-seeded, de-veined and blended in the broth along with bay leaves, thyme, ground cumin, Mexican oregano, salt, black pepper, garlic and onions. ......