Mexican Birria Beef (Print Version)
# Ingredients:
01 -
4 lbs of chuck roast, chopped into 3-inch pieces.
02 -
10 dried guajillo peppers.
03 -
5 dried ancho peppers.
04 -
3 dried arbol peppers.
05 -
2 Roma tomatoes, fresh.
06 -
1 white onion, cut into four pieces.
07 -
6 whole garlic cloves, skin on.
08 -
2 cups of beef stock with low salt content.
09 -
2 tbsp apple cider vinegar.
10 -
2 tsp kosher salt.
11 -
1 tsp ground black pepper.
12 -
1 tsp ground cumin.
13 -
1 tsp dried Mexican oregano.
14 -
1/2 tsp ground cloves.
15 -
1/2 tsp ground cinnamon.
16 -
1/4 tsp powdered ginger.
17 -
3 bay leaves.
18 -
Chopped white onions (use for topping).
19 -
Fresh cilantro leaves (use for topping).
20 -
Slices of lime (use for topping).
# Instructions:
01 -
Cut off stems, remove seeds, give them a quick rinse, and simmer in hot water for about 15 minutes or until soft.
02 -
Under your broiler, char tomatoes, onion pieces, and garlic. Remove garlic skins after roasting.
03 -
Blend softened chiles with some water, toss in your roasted veggies, spices, and broth. Mix until smooth and creamy.
04 -
Add your beef chunks to the slow cooker. Pour that blended sauce on top. Toss in bay leaves and cook for 8-9 hours on low, or 4-5 hours on high. Shred the meat into the sauce before serving.
# Notes:
01 -
Also works in a Dutch oven.
02 -
Keeps well in the freezer.
03 -
Perfect filling for tacos.
04 -
Adjust spice levels to suit your taste.
05 -
Lasts 4 to 5 days in the fridge.
06 -
A traditional Mexican favorite.