Slow Cooker Birria De Res Recipes

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.

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)

Steps:

• Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse meat and pat dry with paper towels. Season with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
• Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
• Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
• Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
• Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
• Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

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.