Mexican Birria Crockpot (Print Version)
# Ingredients:
01 -
4 lbs of chuck roast, sliced into 3-inch pieces.
02 -
10 dried guajillo peppers.
03 -
5 dried ancho peppers.
04 -
3 dried árbol peppers.
05 -
Two Roma tomatoes.
06 -
One white onion, cut into four parts.
07 -
6 whole garlic cloves, skins on.
08 -
2 cups of unsalted beef stock.
09 -
2 tbsp of cider vinegar.
10 -
2 tsp of coarse salt.
11 -
1 tsp of ground black pepper.
12 -
1 tsp of ground cumin.
13 -
1 tsp of oregano (Mexican if possible).
14 -
1/2 tsp of ground cloves.
15 -
1/2 tsp of cinnamon powder.
16 -
1/4 tsp of powdered ginger.
17 -
Three bay leaves.
18 -
Diced onion (optional topping).
19 -
Fresh cilantro (optional topping).
20 -
Lime slices (optional topping).
# Instructions:
01 -
Cut off stems, get rid of seeds, and give them a quick rinse. Simmer for 15 minutes until they're softened.
02 -
Roast tomatoes, onion, and garlic under the broiler until they pick up a light char. Take the skin off the garlic.
03 -
Throw the softened peppers into a blender with some water, toss in the roasted veggies, spices, and broth, then mix it until smooth.
04 -
Put the beef in your slow cooker, pour the blended sauce over it, add bay leaves, and cook on low for 8-9 hours (or high for 4-5 hours). Shred the meat and mix it back into the sauce.
# Notes:
01 -
Works fine in a Dutch oven.
02 -
Freezes easily.
03 -
Perfect for taco nights.
04 -
Spice level can be adjusted.
05 -
Keeps fresh 4-5 days.
06 -
Authentic dish from Mexico.