Use a mix of dried chiles for birria that's incredibly flavorful. Garlic and dried chilies give birria, a Mexican shredded beef chuck soup, amazing flavor when cooked in a slow cooker.
Preparation Time
20 mins
Cooking Time
5 hr 55 mins
Total Time
6 hr 15 mins
Calories
353 Calories
Recipe Instructions
Step 1
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.
Step 2
Pour chile mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
Step 3
Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour chile sauce on top.
Step 4
Cook on High until beef is tender enough to shred with a fork, about 5 hours.
Step 5
Remove beef from sauce. Continue cooking sauce until reduced, 35 to 45 minutes. Return beef to sauce and season with salt.
Ingredients
water to cover
salt to taste
1 teaspoon ground black pepper
1 teaspoon dried oregano
6 cloves garlic
6 bay leaves
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
1 slice onion, or to taste
0.25 teaspoon ground cinnamon
0.25 teaspoon ground cumin
2.5 onions, chopped
3.5 pounds boneless beef chuck roast, cut into chunks
