Birria (Print Version)
# Ingredients:
01 -
4 pounds beef chuck roast, cut in 3-inch chunks.
02 -
10 guajillo chiles.
03 -
5 ancho chiles.
04 -
3 arbol chiles.
05 -
2 Roma tomatoes.
06 -
1 white onion, quartered.
07 -
6 garlic cloves, unpeeled.
08 -
2 cups beef broth, low-sodium.
09 -
2 tablespoons apple cider vinegar.
10 -
2 teaspoons kosher salt.
11 -
1 teaspoon black pepper.
12 -
1 teaspoon cumin.
13 -
1 teaspoon Mexican oregano.
14 -
1/2 teaspoon cloves.
15 -
1/2 teaspoon cinnamon.
16 -
1/4 teaspoon ground ginger.
17 -
3 bay leaves.
18 -
Chopped onion (for serving).
19 -
Fresh cilantro (for serving).
20 -
Lime wedges (for serving).
# Instructions:
01 -
Remove stems and seeds, rinse, and simmer for 15 minutes until soft.
02 -
Broil tomatoes, onion, and garlic until lightly charred. Peel garlic.
03 -
Blend chiles with water, add roasted vegetables, seasonings, and broth, and blend until smooth.
04 -
Place beef chunks in slow cooker. Pour sauce over meat and add bay leaves. Cook on low for 8-9 hours or high for 4-5 hours. Shred meat and return to sauce.
# Notes:
01 -
Can make in Dutch oven.
02 -
Freezes well.
03 -
Great for tacos.
04 -
Adjust heat level.
05 -
Stores 4-5 days.
06 -
Traditional Mexican dish.