DirectionsStep1Spray a large pot with olive oil and heat over medium heat.Step2Add in the beef and brown on all sides. Then remove to a plate.Step3To the hot pot, add the chillies, tomatoes, and onion. Cook for 5 minutes, then cover with beef broth and bring to a simmer.Step4Add the garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper and simmer for 10 minutes.Step5After 10 minutes, remove and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).Step6Add the beef back to the pot, along with any juices form the plate.Step7Simmer over low heat until meat is tender and shreds easily, about 3 hours.Step8When the meat is done, move to a cutting board and shred with 2 forks. Reserve the birria consommé (the liquid in the pot) to make the tacos.Step9To a slow cooker, combine the beef, chillies, tomatoes, onion beef broth, garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper.Step10Cover and cook on LOW for 6-8 hours or HIGH for 3-5 hours.Step11Remove the meat to a cutting board and shred with 2 forks. Then add to a large bowl.Step12Remove and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).Step13Pour 1/4-1/2 cup birria consommé over the shredded beef and mix well.Step14Reserve the remaining birria consommé (the liquid in the pot) to make the tacos.Step15Spray instant pot with olive oil and preheat on sauté setting.Step16Add in the beef and brown on all sides. Then remove to a plate.Step17To the instant pot, add the chillies, tomatoes, and onion. Sauté for 5 minutes, then cover with beef broth.Step18Scrape the bottom of the instant pot well to avoid a "Burn" reading.Step19Add the garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper and sauté for 10 minutes.Step20After 10 minutes, remove the and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).Step21Add the beef back to the instant pot, along with any juices from the plate, and 1 cup of water.Step22Cover and seal the instant pot, and cook on high pressure for 40 minutes, then natural release for 15 minutes.Step23Move the beef to a cutting board and shred with 2 forks. Reserve the birria consommé (the liquid in the pot) to make the tacos.Step24Preheat oven to 200 degrees and place a rimmed baking sheet on the middle rack.Step25Heat a large skillet over medium heat.Step26Using tongs, dip a tortilla into the the burria consommé, then place the tortilla on the hot skillet.Step27Top with shredded beef, cheese, and cilantro.Step28Fold tortilla over and fry for about one minute on each side, until crispy.Step29Remove taco to the hot baking sheet and keep warm in the oven while you repeat above steps with remaining tortillas.Step30Serve hot with lime wedges and birria consommé for dippingIngredientsIngredients2 poundsBoneless Chuck (roast cut into large chunks)3 Dried Guajillo Chiles (seeds and stems removed)2 Dried Ancho Chiles (seeds and stems removed)2 Roma Tomatoes (quartered)1 Medium Onion (quartered)3 clovesGarlic1 Cinnamon Stick1 Bay Leaf1 teaspoonDried Oregano¼ teaspoonGround Cumin1 teaspoonDried Thyme1 teaspoonSalt½ teaspoonPepper2 cupsBeef Broth15 Corn Tortillas1 Onion (diced)½ cupCilantro Leaves (chopped)½ cupMexican Blend Cheese (or cheddar)1 Lime (cut into wedges)See moreNutritionalNutritional130 Calories2.7 gTotal Fat28 mgCholesterol12 gCarbohydrate306 mgSodium14 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Slow Cooker: Birria de Res, or Mexican Beef Stew + V…
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WebMar 9, 2022 · Set the beef into the Dutch oven and add water to barely cover the beef. Bring to a boil, then turn the heat down and simmer for 4-5 hours or until the beef shreds easily …
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WebJun 4, 2017 · Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors of …
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WebMar 21, 2024 · Place the lid on the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. After the cook time, remove the lid from the slow cooker. Use a slotted spoon to remove the cinnamon stick and bay …
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WebMar 30, 2024 · Prep the chicken: Preheat the oven to 350ºF. Season the chicken thighs with salt, pepper, garlic powder and onion powder on both sides. Sear the chicken: Heat 2 tbsp of the oil in a large oven-safe skillet …
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WebFeb 26, 2024 · When ready to make the tacos, reheat the cooking liquid and the shredded beef. Preheat a skillet over medium high heat. Quickly dip the tortillas into the cooking liquid. Add the tortillas to the skillet and cover …
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WebMar 26, 2024 · Bring the meat to room temperature, for about 30 minutes, and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the …
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WebSep 27, 2018 · To make the sauce for the Birria de Res you will need all these spices. ¼ cinnamon stick, thyme, oregano, cloves, laurel leaves (or bay leaves), salt, and pepper. It sounds like a lot, but each spice brings a …
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WebMar 17, 2024 · Making the Birria Stew. Heat the inner pot of the Ninja Foodi (or a large pan on the stove) on high sear/sauté for about 3 minutes. Add the oil and let it heat for 3-5 minutes. Season the beef with salt and …
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WebJun 7, 2023 · Instructions. Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in 2 batches, add the meat and sear on all sides until …
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WebMay 16, 2024 · How to Make Authentic Birria. Sear the Meat: Chop the chuck roast into 2 inch chunks, pat the roast and the short ribs dry, sprinkle with salt and pepper, then sear …
WebApr 11, 2024 · Blend on high for 1 to 2 minutes, until completely smooth. Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it …
WebOct 30, 2023 · Bring the mixture to a boil, cover, and boil for 10 minutes. Sear the beef: Season each piece of the chuck roast generously on all sides with salt and pepper. Heat olive oil in a large pot over medium-high heat. …
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WebOct 18, 2023 · 4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes. Kosher salt and freshly ground black pepper. 1 cup water. 1 whole yellow …
WebApr 22, 2024 · Marinate in the refrigerator for at least 4 hours, or preferably overnight. Preheat the oven to 325°F (163°C). Transfer the marinated beef and marinade to a large Dutch oven or roasting pan. Cover with a lid or …
WebJul 26, 2021 · Tie with kitchen twine. (To use ground spices, in a small bowl, whisk together ground cloves, garlic powder, cumin, and ground black pepper.) Season beef liberally with salt on all sides (if using ground …
WebMar 29, 2024 · Add the birria ingredients to a slow cooker. Place the beef roast in the bottom of a slow cooker. Add the diced onion, garlic cloves, and bay leaves. In a small bowl, combine the salt, garlic powder, onion …