Birria de Res
INGREDIENTS
4 lbs roast beef
3-4 cups water
5 dried chile guajillo
2 dried chile ancho
2 garlic cloves
1 teaspoon dried oregano
1 teaspoon dried thyme
1 clove
¼ whole cinnamon stick
1 tablespoon beef bouillon
2 laurel leaves (or bay leaves)
2 tablespoons oil
Salt and pepper
INSTRUCTIONS
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.
https://inmamamaggieskitchen.com/slow-cooker-birria-de-res-mexican-beef-stew/
