Easy Slow Cooker Birria de Res

Easy Slow Cooker Birria de Res

from muybuenocookbook.com
45 min

Making Birria de Res at home is an easy way to pump up the flavor quotient for any number of celebrations. Try this trendy authentic Mexican recipe that can be eaten as either new-world tacos or old-world stew.

Ingredients

  • 8 cups water
  • 4 pounds boneless beef chuck roast or beef shank
  • 1/2 onion
  • 8 garlic cloves
  • 1 tablespoon salt
  • 1/2 tablespoon black peppercorns
  • 3 bay leaves
  • 1/2 teaspoon dried oregano
  • 2 sprigs marjoram
  • 1 sprig mint
  • 2 springs thyme (optional)
  • 8 guajillo chiles or California or New Mexico
  • 2 ancho chiles (optional)
  • 3 garlic cloves
  • 1/4 onion
  • 5 cups water
  • 2 teaspoons salt
  • chopped white onion
  • chopped cilantro
  • chopped radishes
  • lime wedges
  • yellow corn tortillas
  • Chihuahua, Oaxaca, or Monterey jack cheese (shredded (optional for quesatacos))

Directions

  1. 1

    In a slow cooker add water, beef chunks (cut into 4-inch cubes), onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using).

  2. 2

    Cook on low for 8 to 10 hours.

  3. 3

    Remove the beef and shred the meat and discard fat pieces. Season to taste. Place shredded meat back in the slow cooker with beef broth liquid.

  4. 4

    Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

  5. 5

    Serve birria (shredded beef) in a bowl with broth as a stew with diced onion, radishes, and fresh cilantro and serve with corn tortillas.

  6. 6

    Heat a comal (cast iron griddle) over medium-low heat.