Effortless Birria (Print Version)
# Ingredients:
01 -
Chopped onion and fresh cilantro for serving.
02 -
Lime pieces for garnishing.
03 -
3 dried arbol chiles.
04 -
1/4 teaspoon ground ginger powder.
05 -
6 garlic cloves with the skin on.
06 -
3 bay leaves.
07 -
10 dried guajillo peppers.
08 -
1 whole white onion, divided into quarters.
09 -
5 dried ancho chiles.
10 -
2 whole Roma tomatoes.
11 -
1/2 teaspoon ground cloves.
12 -
2 teaspoons of kosher salt.
13 -
1 teaspoon Mexican oregano.
14 -
2 tablespoons of apple cider vinegar.
15 -
1 teaspoon cumin powder.
16 -
1 teaspoon ground black pepper.
17 -
4 pounds of beef chuck roast, cut in large chunks.
18 -
1/2 teaspoon cinnamon powder.
19 -
2 cups low-sodium beef stock.
# Instructions:
01 -
Cut off the stems, remove seeds, rinse well, then cook them in simmering water for about 15 minutes until softened.
02 -
Use the broiler to give your tomatoes, garlic, and onion a slight char. Peel off the garlic's skin once done.
03 -
Puree the softened chiles with water. Add beef broth, the roasted veggies, and spices, and blend till it’s silky smooth.
04 -
Lay those beef chunks in the slow cooker, pour on the rich sauce, toss in bay leaves, and let it cook. Low-heat takes 8-9 hours; high-heat takes 4-5 hours. Shred the meat, then stir it back into the sauce.
# Notes:
01 -
Perfect for taco-making.
02 -
Freeze leftovers without any trouble.
03 -
Flavor lasts about 4-5 days in the fridge.
04 -
You can easily make it in a Dutch oven.
05 -
Customizable spiciness.
06 -
A classic dish from Mexican cuisine.