BIRRIA

Birria image

Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side.

Provided by Michael Naumann

Categories Soups, Stews and Chili Recipes Stews Beef

Time 6h15m

Yield 8

Number Of Ingredients 16

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Ingredients

2 dried California chile peppers, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 New Mexico dried red chile pods, stemmed and seeded
water to cover
6 cloves garlic
1 slice onion, or to taste
1 teaspoon ground black pepper
1 teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 ½ onions, chopped
3 ½ pounds boneless beef chuck roast, cut into chunks
6 bay leaves
salt to taste

Steps:

Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

Nutrition Facts : Calories 353 calories, Carbohydrate 11.4 g, Cholesterol 90.2 mg, Fat 23.1 g, Fiber 3 g, Protein 24.8 g, SaturatedFat 9 g, Sodium 83.1 mg, Sugar 3.1 g