Slow Cooker Birria De Res Recipe 45

SLOW COOKER: BIRRIA DE RES, OR MEXICAN BEEF STEW + VIDEO

Steps:

• Heat the griddle, or pan. Toast the chiles on the griddle for 2-3 minutes. Turn frequently. Make sure they do not burn. If they burn, discard the chiles and start again. Once toasted, transfer to a heatproof bowl. Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable. Seed and devein the chiles, saving the water. Don't worry if some seeds remain. Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender. Blend until smooth. Set aside. In a large pot, heat two tablespoons oil. Add salt and pepper to the beef. Sear the beef on all sides. Once the meat is brown, transfer to the slow cooker. Add the chile mixture from the blender. Add enough water to cover the meat. Set slow cooker on low for 6-8 hours. Shred beef. Serve with diced onions, chopped cilantro, and tortillas.

SLOW COOKER BIRRIA DE RES

Steps:

• Heat the dried chiles in a heavy sauce pan for 3-4 minutes until fragrant and puffing up. Add the chicken broth (or water) to the saucepan, turn off the heat, and cover for 30 minutes.
• Seed and devein the chiles, saving the water. Add the chiles, water, tomatoes, garlic, cumin, pepper, and salt to a blender. Blend until smooth.
• Add the sauce and meat the slow cooker. Cook for 6-8 hours on low. Shred with 2 forks.

SLOW COOKER BIRRIA DE RES RECIPE - (4/5)

Steps:

• Heat the dried chiles in a heavy sauce pan for 3 to 4 minutes until fragrant and puffing up. Add the chicken broth (or water) to the saucepan and cover for 30 minutes. Seed and devein the chiles, saving the water. Combine the chiles, water, tomatoes, garlic, cumin, pepper, and salt. Add the sauce and meat the slow cooker. Cook for 6 to 8 hours on low. Shred with 2 forks.

SLOW COOKER BIRRIA DE RES

Steps:

• Pat the roast dry and season it with salt and pepper. Heat the oil in a large skillet and sear the roast to get a nice brown crust on the outside of the roast. Set the meat into the slow cooker.
• Saute the onion, celery, and garlic in the remaining oil in the skillet until browned, 3-4 minutes. Add them to the slow cooker.
• Warm the broth in the skillet and add the broth to the meat and vegetables.
• Wipe the skillet with a paper towel and remove the stems and seeds from the dried chilis. Give them a rinse inside to dislodge any dust or dried insects or spiders (yes, it happens.)
• Toast the chilis in a dry skillet until just starting to brown, 1-2 minutes. Watch as they can burn and if they burn they'll make your broth taste bitter.
• Add the cider vinegar, cumin, and oregano to the slow cooker and pop the lid on.
• Set the slow cooker on high and cook for 4-5 hours or on low for 7-8.
• At the end of the cooking time, remove the beef and set aside until cool enough to handle, then shred it using two forks or meat claws.
• Strain the broth and discard the solids. Season the broth with additinoal salt and pepper, if necessary.
• Serve portions of the beef along with teh broth (consomme) in bowls and garnish with onion, cilantro, avocado, jalapenos, lime wedges, and your favorite toppings.

BIRRIA DE RES

Steps:

• Heat the oven to 325 degrees.
• Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.
• While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.
• Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.
• After you've seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.
• Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.
• Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.
• Cover and cook in the oven until the meat is fork-tender, about 2 hours.
• Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.