Slow Cooker Birria de Res
Reputed as a cure-all, this Mexican beef stew is perfect to whip up when you're sniffling, or any time you'd like to come home to a big bowl of comfort.
- 4 lb chuck roast, cut into cubes
- 3 cups beef stock
- 6 dried ancho chilies
- 6 dried guajillo chililes
- 1 dried arbol chili
- 4 tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tsp cumin
- 2 tsp oregano
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1 stick cinnamon
- 1/2 tsp Thyme
- 3 bay leaves
- Using gloves, remove the stem and seeds from the chilies. Scissors work really well for this, oftentimes better than knives.
- Heat the chilies in a heavy saucepan over medium until fragrant, about 3 to 5 minutes. Add the beef stock and heat to a simmer. Cover and let steep 30 minutes.
- Drain, reserving the peppers and the stock. Add the peppers and tomatoes to a food processor or blender, and purée. Use a little of the stock if needed.
- Heat that saucepan up again, this time with about 2 tbs oil. Working in batches as needed, brown the meat, then transfer to the slow cooker.
- Sprinkle in the cumin, oregano, cloves, cinnamon, thyme, and bay leaves.
- Cook the onions long enough to get some color, about 5 minutes, then toss in the garlic to cook another minute. While the onions are cooking, go ahead and add the purée to the slow cooker, over the meat.
- Pour in the remaining stock and use it to scrape up any browned bits.
- Cover and cook on low until the meat is very tender, about 6 to 8 hours. By the end, you'll be able to shred it with two forks.
- Remove the cinnamon stick and bay leaves. Serve it up with tortillas and plenty of sides like sliced radishes, cilantro, and onion. It's wonderful to eat with a spoon, or by filling up a tortilla with the meat and dipping it in the broth.