Slow Cooker Birria (Print)
Simple slow-cooked Mexican beef dish with tender meat in a chili-based sauce, perfect for stews or tacos.
# Ingredients:
01 -
4 lbs chuck roast, chopped into pieces.
02 -
10 dried guajillo peppers.
03 -
5 dried ancho peppers.
04 -
3 dried árbol peppers.
05 -
2 plum tomatoes.
06 -
1 white onion, cut into quarters.
07 -
6 garlic cloves, skins on.
08 -
2 cups low-sodium beef stock.
09 -
2 tbsp cider vinegar.
10 -
2 tsp kosher salt.
11 -
1 tsp each: cumin, black pepper, Mexican oregano.
12 -
1/2 tsp each: cinnamon, ground cloves.
13 -
1/4 tsp powdered ginger.
14 -
3 dried bay leaves.
# Steps:
01 -
Cut off stems and clear out seeds. Boil in water for 15 minutes to soften.
02 -
Roast garlic, onion, and tomatoes under the broiler for 4–6 minutes till blistered.
03 -
Combine peppers, roasted veggies, stock, vinegar, and seasonings in a blender. Process till creamy.
04 -
Place beef chunks and sauce in a slow cooker. Cook on low 8–9 hours or high 4–5 hours till fork-tender.
05 -
Pull beef apart with forks, stir back into the sauce. Pair with lime, cilantro, and onions.
# Notes:
01 -
Can also be cooked in a heavy pot.
02 -
Good in the freezer for up to 90 days.
03 -
Perfect for tacos or as a soup.