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Image of Birria de Res (Beef Birria)

Birria de Res (Beef Birria)

Servings:

Author:

Course:

Main Course

Cuisine:

Mexican

Keywords:

mexican recipes Birria beef birria

🧂 Ingredients

3 lb chuck roast

roughly cubed
1 tsp salt
1 tbsp olive oil
1 tbsp white vinegar

can use apple cider vinegar
4 bay leaves
1 cup water
4 ancho chiles
5 guajillo chiles
2 arbol chiles
3 garlic cloves
1 onion

cut in half
3 roma tomatoes

cut in half
1 tbsp olive oil
1 tsp cumin seeds
4 whole cloves
10 peppercorns
½ cinnamon stick
1 tsp oregano
1 tsp marjoram
3 tsp salt
2 cups water

Instructions

1 Remove all seeds and veins from chiles (peppers).
2 Add peppers and 2 cups of water to saucepan and bring to boil.
3 On medium heat place a medium skillet with olive oil and add onion, tomatoes,
and garlic cloves. Cook until tomatoes and onion are soft, about 10 minutes. Set
aside.
4 Use a new skillet or same skillet used for tomatoes, (wipe oil off), and place
over medium heat. Add cumin seeds, whole cloves, peppercorns, and cinnamon
stick. Toast until aromatic, about 5-7 minutes. *This is optional but adds depth
to the sauce.
5 With a mortar and pestle or using small blender or coffee/spice grinder, grind
toasted spices except cinnamon.
6 To a blender add chiles, tomato mixture, ground spices, cinnamon, oregano,
marjoram, water, and salt. Blend until smooth, about 5 minutes.
7 Strain sauce with fine sieve/strainer.
8 In a large dutch oven or skillet over medium heat add olive oil.
9 Once oil is hot, add beef and sear each side until just browned.
10 Add beef, sauce, water, vinegar, and bay leaves to slow cooker. Cover and cook
on high for 4-5 hours, or low 8-10 hours. The meat becomes more tender the
longer you leave in the crockpot but will be thoroughly cooked and tender at the
lesser times.

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