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Slow-Cooked Beef Birria: A Rich Mexican Delight

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PREP TIME
20 min
COOKING TIME
355 min
TOTAL TIME
375 min
SERVINGS
8 servings
Dinner
Slow-Cooked Beef Birria: A Rich Mexican Delight
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
1
Submerge dried chiles in a saucepan and envelop them with water. Heat the mixture to its boiling point, then decrease the heat and let it simmer for 15-20 minutes, or until the chiles have become pliable.
2
Transfer the blended mixture to a blender and combine it with minced garlic, sliced onion, ground pepper, dried oregano, ground cumin, and ground cinnamon. Blend the ingredients until they form a uniform consistency.
3
Create a layer of chopped onions at the bottom of a slow cooker. Position the chuck roast on top of the onions and add bay leaves to accompany it. Pour the chile sauce over the roast, making sure that everything is well-coated.
4
Cook on High for 5 hours or until the beef becomes tender enough to be easily shredded with a fork.
5
Remove the cooked beef from the sauce and continue cooking the remaining sauce until it has thickened, taking around 35-45 minutes.
6
Return the beef to the sauce and season it with salt to taste.