After looking for another recipe to try to slow cook I tried this one on a whim. I was inspired to try making birria after remembering a delicious taco I had late at night stopping at a random taqueria. I think this may be my new favorite slow cooker recipe to date. The recipe cuts some of the ingredients I couldn't get from my local store. I enjoy brushing the broth over the tortilla before frying and topping with oaxaca cheese, avocado, onion, and crema mexicana.

Link to original recipe

Prep time: 4 hours Cook time: 3-4 hours

Ingredients

• 2 Tbs Ancho Chiles
• 2 Tbs Guajillo Chiles,
• 1/2 Cup Chicken Stock
• 2 Tsps Vegetable Oil
• 1 Tsp Oregano
• 1 Tsp Cumin
• 1 Chipotle Chile, plus 2 Tsps Sauce
• 2 1/2 Tsps Salt
• 1/2 Tsp MSG
• 2 Tsps Sugar
• 3 Tsp Garlic
• 2 Pounds Pork Sirloin
• 10 Bacon Slices

Directions

1. Combine all ingredients except for the sirloin and bacon slices and blend into a marinade.
2. Slice pork sirloin into thin slices and place into a bowl with the bacon slices. Make sure to massage the marinade into the meat.
3. Line the bottom of a loaf pan with a layer of bacon. Add a layer of thin-sliced marinated meat. Continue layering in bacon and meat until all the meat is used.
4. Place meatloaf into fridge for at least 4 hours to cure.
5. Place loaf into 275F oven for 4 hours.
6. Cut loaf into chunks and fry until crispy before serving.