Birria Beef (Print Version)
# Ingredients:
01 -
Cut 4 pounds of beef chuck roast into chunks about 3 inches.
02 -
10 dried guajillo peppers.
03 -
5 ancho peppers.
04 -
3 arbol peppers.
05 -
Two Roma tomatoes.
06 -
One white onion, cut into quarters.
07 -
Six cloves of garlic, skins still on.
08 -
2 cups of low-sodium beef stock.
09 -
2 spoons of apple cider vinegar.
10 -
2 small spoons of kosher salt.
11 -
1 small spoon of black pepper.
12 -
1 small spoon of cumin powder.
13 -
1 small spoon of Mexican oregano.
14 -
Half a small spoon of ground cloves.
15 -
Half a small spoon of cinnamon.
16 -
A quarter of a small spoon of ground ginger.
17 -
Three bay leaves.
18 -
Diced onion (used for topping).
19 -
Fresh cilantro (used for topping).
20 -
Lime slices (used for topping).
# Instructions:
01 -
Take out stems and seeds, rinse under water, then simmer for 15 minutes until they're soft.
02 -
Broil the onion, garlic, and tomatoes until they get a bit charred. Remove garlic skins.
03 -
Blend your softened peppers with water, toss in charred veggies, seasonings, and broth. Keep mixing until smooth.
04 -
Put the beef pieces in your slow cooker, pour the sauce over them, and add bay leaves. Let it cook for 8-9 hours on low or 4-5 hours on high. Shred the beef and mix it back into the sauce.
# Notes:
01 -
You can also use a Dutch oven.
02 -
It freezes perfectly.
03 -
Perfect filling for tacos.
04 -
Dial the heat up or down to suit your taste.
05 -
Keeps fresh for 4 to 5 days.
06 -
Classic dish from Mexico.