Description
Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side.
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
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 ½ onions, chopped
- 3 ½ pounds boneless beef chuck roast, cut into chunks
- 6 bay leaves
- salt to taste
Instructions
- Place 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 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 chile sauce on top.
- Cook on High until beef is tender enough to shred with a fork
- about 5 hours.
- Remove beef from sauce. Continue cooking sauce until reduced
- 35 to 45 minutes. Return beef to sauce and season with salt.
Prep Time: 20 mins
Cook Time: 5 hrs 55 mins
Total Time: 6 hrs 15 mins
Servings: 8