Birria

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, avacado, onion, and crema mexicana.

Link to original recipe

Prep time: 30 mins Cook time: 3-4 hours

Ingredients

• 0.75 Tsps Black Peppercorns
• 0.25 Tsp Cumin Seeds
• 2 Cloves
• 2 cups Chicken Broth
• 1 Plum Tomato
• 1.5 Guajillo Chiles
• 1 California Chile
• 1.5 Árbol Chiles
• 1 Tbs Gochujang
• 2.5 Cloves Garlic
• 2 Lbs Beef Chuck Roast
• 0.5 Cups Water
• 0.5 Yellow Onion
• 2 whole bay leaves

Directions

1. Cut beef into 2 in cubes and trim the larger chunks of fat. Season with salt and pepper then and set aside.
2. Quarter onion and set the chunks aside. Using kitchen shears remove the stems of the dried chilies and remove seeds.
3. Toast peppercorns, cumin seeds, and cloves over medium heat until fragrant.
4. Add chicken stock, tomato, and dried chiles to the bot then bring to a boil. Once boiling cut the heat and let sit for 15 minutes.
5. Add gochujang and garlic cloves then blend with a stick blender until smooth.
6. Add beef to the pot along with the bay leaves and onion.
7. Simmer for 3-4 hours until beef is fork tender.
8. Remove bay leaf and onion from the pot then shred the beef into the sauce.