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Birria
Birria
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Prep Time:
20 minutes
Cook Time:
355 minutes
Total Time:
375 minutes
Create a flavorful birria using a blend of dried chiles and garlic. Slow cook Mexican shredded beef chuck soup for incredible taste.
Ingredients:
  • 2 dried California chile peppers, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 New Mexico dried red chile pods, stemmed and seeded
  • water to cover
  • 6 cloves garlic
  • 1 slice onion, or to taste
  • 1 teaspoon dried oregano
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground cinnamon
  • 2.5 onions, chopped
  • 3.5 pounds boneless beef chuck roast, cut into chunks
  • 6 bay leaves
  • salt to taste
Instructions:
  • In a saucepan, simmer dried chiles in water until softened, for about 15 to 20 minutes.
  • Combine the chile mixture with garlic, onion slice, pepper, oregano, cumin, and cinnamon in a blender. Blend until smooth.
  • Spread a flavorful bed of chopped onions in the slow cooker, creating a base for the dish. Nestle the succulent chuck roast on top of the onions and delicately place the aromatic bay leaves around it. Finally, drizzle the zesty chile sauce over the roast to enhance its rich flavors.
  • Slow cook the beef on High until it is easily shreddable with a fork, for approximately 5 hours.
  • Take out the beef from the sauce. Let the sauce simmer until reduced for 35 to 45 minutes. Add the beef back into the sauce and season with salt.

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