Birria De Res Slow Cooked

Ingredients:

2 lbs of beef bone ( optional for flavor )

5 lbs of chuck roast ( desmillio en torso )

6 New Mexico Chilies

6 Guajillo Chile’s

6 Chile’s Arbol

5 bay leaves

5 cloves ( clavo )

3 large carrots chopped in big pieces ( enhances the broth )

1 medium onion

3 big cloves of garlic

1/4 cup of chicken bouillon or beef

1 Tables spoon of garlic salt

1/2 tbls of cumino ( cumin )

1/2 tbls of salt

1/2 tbls of peppercorn or pepper

1/2 tbls of menudo mix

Instructions:

Rinse meat, pat dry and cut up your chuck roast in squares.

Place both meats ( roast and beef bone ) in crock pot add about 16 oz of water, place in high setting.

Add chopped carrots and bay leaves.

Cover let cook for about 4-5 hours on high periodically checking and rotating meat with tongs.

Taking any impurity’s out as they surface.

About 30 min before your 4-5 hours of your meat slow cooking start to de-seed your chilies.

After place Chile’s in pot to boil for about 20 min (or once there soft enough to blend) Place all your dry ingredients, fresh onion, fresh garlic, and chilies in a blender add about a cup to a cup and 1/2 of the water your Chile’s were boiling in and blend thoroughly.

Once do ne take a strainer and strain the chile sauce over your meat a few times.

Mix well and cover for another 4 hours.

By now your meat should be tender and falling apart.

Use the tongs to take out leaves, bones and carrots.

Lower heat to warm.

After about 30 min of it semi cooling down a little you can serve with beans and rice or make some queso Birria tacos and use the juice from the meat ( consome ) to dip your tacos in.

Or how ever your heart desires lol.

Garnish with cilantro, onion, lime, radishes etc and enjoy ! So yummy

Enjoy !!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I skip the beef bones in this recipe?

Yes, the beef bones are optional and mainly used for added flavor. If you prefer, you can omit them and proceed with the rest of the ingredients.

How long does the meat need to cook in the slow cooker?

The recipe suggests cooking the meat for about 4-5 hours on high in the slow cooker.

However, cooking times may vary, so it’s essential to periodically check and rotate the meat with tongs to ensure it cooks evenly.

Can I adjust the spiciness of the dish?

Yes, you can adjust the spiciness by varying the amount of chilies used.

If you prefer a milder flavor, you can reduce the number of chilies or remove the seeds before using them.

What can I do with the leftover consomé?

The consomé, or juice from the meat, can be used in various ways.

It can be used as a dipping sauce for queso Birria tacos, poured over rice or beans, or served as a flavorful broth alongside the dish.

Can I make this recipe without a slow cooker?

While the recipe suggests using a slow cooker, you can adapt it to other cooking methods.

You can use a Dutch oven or a large pot and cook the meat over low heat on the stovetop or in the oven at a low temperature until it becomes tender and falls apart.

Can I use a different cut of beef instead of chuck roast?

Yes, you can use a different cut of beef if you prefer. Chuck roast is commonly used for its tenderness and flavor, but you can choose a different cut that suits your taste and cooking preferences.

Are the chilies spicy?

The spiciness of the chilies can vary. New Mexico Chilies and Guajillo Chilies are generally mild to moderately spicy, while Chile de Arbol can be quite spicy.

Adjust the amount of chilies or remove the seeds to control the level of heat in your dish.

What is the purpose of the menudo mix in the recipe?

The menudo mix is a combination of spices commonly used in Mexican cuisine, often used in dishes like menudo soup.

In this recipe, it adds additional flavor and depth to the Birria De Res.

However, if you don’t have it available, you can omit it or substitute it with other spices of your choice.

Can I refrigerate or freeze the leftovers?

Yes, you can refrigerate or freeze the leftover Birria De Res.

Allow the dish to cool completely before storing it in an airtight container.

It can be refrigerated for 3-4 days or frozen for up to 3 months. Thoroughly reheat before serving.