Jalisco, Mexico
There are so many different recipes for Birria, but all of them use a combination of dried peppers and herbs. The deep robust Mexican flavors that will make your taste buds very happy. I personally enjoy the meat for Tacos Birria but you can enjoy Birria like a beef stew, garnished with with chopped onion, cilantro or oregano and tortilla’s for dipping and scooping the wonderful broth. A big bowl of this Slow Cooker Birria de Res, is the ultimate comfort food. Shall we start?
Ingredients:
- 4 lbs roast beef
- 3-4 cups water
- 5 dried chile guajillo
- 2 dried chile ancho
- 2 garlic cloves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 clove
- ¼ whole cinnamon stick
- 1 tbsp beef bouillon
- 2 laurel leaves (or bay leaves)
- 2 tbsp oil
- Salt and pepper to taste
Instructions:
- Heat the griddle, or pan
- Toast the chiles on the griddle for 2-3 minutes, turn frequently
- Make sure they do not burn, if they burn, discard the chiles and start again
- Once toasted, transfer to a heatproof bowl
- Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable
- Seed and devein the chiles, saving the water
- Don’t worry if some seeds remain
- Add to blender
- The saved water, chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves, salt and pepper
- Blend until smooth
- Set aside
- In a large pot, heat two tbsp oil
- Add salt and pepper to the beef
- Sear the beef on all sides, don’t skip this step. Locks in flavor
- Once the meat is brown, transfer to the slow cooker
- Add the chile mixture from the blender
- Add enough water to cover the meat
- Set slow cooker on low for 6-8 hours
- Shred beef
Serve the warm meat with its broth in bowls and garnish with chopped onion and cilantro. Accompanied with warm tortillas, hot salsa and sour cream or make tasty tacos with your favorite garnishes.
Enjoy!
