Oh, Birria! The perfect dish for every season, made easier, way easier, in the crock pot!
You will crave this Crock Pot Birria during the winter, but it is a delicious dish that you can also enjoy in the spring and summer and you will not only be grateful for its tasty flavor, but it will free precious time for you to enjoy the warm weather.
I hope you have experienced the beauty of this winter applying the tenets of the Scandinavian philosophy called “hygge”. Says the Oxford dictionary: hygee is “the quality of cosiness and comfortable conviviality that engenders a feeling of contentment or well-being”). Or, in other words, seize the winter!
I hear you! That might prove hard to do when you are trudging through knee-(or worse, hip) deep snow. Or you may find yourself skidding/skating/slipping over black ice like Scooby-Doo when he gets spooked, attempts to run and cannot get any traction. Yup, and as gracefully as a ballerina-wanna-be hippopotamus in a pink tutu, auditioning for the main role in “Swan Lake”.
Winter can take a toll on some people’s mood. But it’s here, it’s not going anywhere until it’s time for it to bid adieu. Might might as well enjoy it and make the most of it! Enter this satisfying Crock Pot Birria and you’re good to go.
This delicious and very easy crock pot version of traditional Birria will help you do just that. The combination of spiciness and hearty goodness don’t heart either.
Enjoy it as a hearty soup, a filling stew or shred the meat and prepare tacos. Either way, buen provecho!
Ingredients
- 2 lbs. boneless beef Chuck Steak, cut in 2″ pieces
- 4 – 5 dried Guajillo chiles, seeded and stemmed
- 2 cups water
- 3 large peeled garlic cloves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground ginger
- 3 whole cloves
- 3 Allspice berries
- Salt and pepper to taste
- Garnishing:
- Chopped onion
- Chopped fresh cilantro
- Dried crushed oregano
- Quartered Mexican lemons
- Soft corn tortillas
- Your favorite Salsa
Instructions
- In a medium pot bring 2 cups of water to a boil, turn heat off and soak the Guajillo chiles in it for 10 – 15 minutes until soft. Reserve soaking liquid.
- Place the chiles with 1 cup of the chile soaking liquid in the blender and add garlic cloves, oregano, ginger, cloves, allspice berries and salt and pepper to taste. Process until smooth.
- Place meat in slow cooker and cover with the chile-spice mix. Add remaining soaking liquid and cook 4 hours on high or 6 hours on low until meat is tender. Add a little bit of water if you want a soupier Birria.
- Enjoy as a soup or in tacos with your favorite salsa, garnished with onion and cilantro. Squeeze some drops of fresh lemon juice if desired.
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