Birria

Name: Birria
Total time: 375
Yield: 8
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; 0.25 teaspoon ground cumin; 0.25 teaspoon ground cinnamon; 2.5 onions, chopped; 3.5 pounds boneless beef chuck roast, cut into chunks; 6 bay leaves; salt to taste

Recipe by Michael Naumann from allrecipes.com

Dinner 6 Hr. 15 Mins.

Ingredients

8 servings

•

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
•

0.25 teaspoon ground cumin
•

0.25 teaspoon ground cinnamon
•

2.5 onions, chopped
•

3.5 pounds boneless beef chuck roast, cut into chunks
•

6 bay leaves
•

salt to taste

Instructions

Place 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 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 chile sauce on top.
Cook on High until beef is tender enough to shred with a fork, about 5 hours.
Remove beef from sauce. Continue cooking sauce until reduced, 35 to 45 minutes. Return beef to sauce and season with salt.