Name: BIRRIA DE RES (MEXICAN BEEF STEW)
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: Boneless Usda Choice Chuck Cross Rib Roast

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Heat the griddle, or pan.
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Toast the chiles on the griddle for 2-3 minutes.

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Turn frequently.
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Make sure they do not burn.
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If they burn, discard the chiles and start again.

Once toasted, transfer to a heatproof bowl.

Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.

Seed and devein the chiles, saving the water.

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Don’t worry if some seeds remain.
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Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.

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Blend until smooth.
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Set aside.
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In a large pot, heat two tablespoons oil.

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Add salt and pepper to the beef.
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Sear the beef on all sides.
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Once the meat is brown, transfer to the slow cooker.

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Add the chile mixture from the blender.
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Add enough water to cover the meat.
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Set slow cooker on low for 6-8 hours.
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Shred beef.
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Serve with diced onions, chopped cilantro, and tortillas.

Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO

Serves 12

30 mins prep

360 mins cook

390 mins total

What you need

How to make