Birria
Slow Cooker Birria for Tacos
Ingredients
3-3.5 pound beef chuck roast
10 Guajillo chiles (stems cut out and de-seeded)
2 white onions, diced (one will be used on the marinade, one for topping)
6 cloves garlic, minced finely
4 cups beef broth (1 quart)
3 tablespoons olive oil, plus more for cooking
2 teaspoons chili powder
1 teaspoon oregano
2 teaspoons cumin
1/2 teaspoon ginger
1/2 teaspoon cinnamon
3 teaspoons salt
5 tablespoons apple cider vinegar (can also use white vinegar)
5 tablespoons white sugar
1/2 can chipotle peppers in adobo sauce (3.5 ounces) (most cans are 7 ounces)
4 chicken bullion cubes
5-6 bay leaves
Instructions
1. In a large skillet pan over medium-high heat, add 3 tablespoons of olive oil.
2. To skillet pan, add diced onion, de-seeded Guajillo chiles, minced garlic, 2 cups of beef broth, and all dry spices (Chili powder, oregano, cumin, ginger, cinnamon, salt).
Toss to coat ingredients and cover. Let simmer for 10-15 minutes, stirring occasionally, until onions are soft. Chiles should be soft also, but they will get soft well before the onions turn soft, so wait for the onions to be soft to remove from heat.
3. Once onions are soft, remove from heat and pour ingredients into a large blender.
Additionally to the blender, add 1/2 the can of chipotle peppers in adobo sauce, 3 tablespoons of vinegar, 3 tablespoons sugar, and 2 cups of beef broth.
4. Blend the ingredients until pureed. Set aside.
5. In a large slow cooker, add the beef chuck roast.
Also add 4 chicken bullion cubes to the roast.
6. Then pour the pureed mixture from the blender over the roast.
7. Top with 5-6 bay leaves and cover.
8. Cook on high for 6-8 hours.