Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.
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.
This article and recipe adapted from this site
