Birria
Ingredients
- 2 dried California chile peppers, stemmed and seeded ⓘ
- 2 dried pasilla chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded ⓘ
- 2 dried ancho chiles, stemmed and seeded
- 2 New Mexico dried red chile pods, stemmed and seeded ⓘ
- water to cover ⓘ
- 6 cloves garlic ⓘ
- 1 slice onion, or to taste ⓘ
- 1 teaspoon ground black pepper ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/4 teaspoon ground cumin ⓘ
- 1/4 teaspoon ground cinnamon
- 2 1/2 onions, chopped ⓘ
- 3 1/2 pounds boneless beef chuck roast, cut into chunks ⓘ
- 6 bay leaves ⓘ
- salt to taste ⓘ
Instructions
- Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
- Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
- Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
- Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.
Nutrition & Diet Analysis (per serving)
673
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).