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
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
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