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

Step 1

Heat the griddle, or pan.

Step 3

Toast the chiles on the griddle for 2-3 minutes.

Step 5

Turn frequently.

Step 7

Make sure they do not burn.

Step 9

If they burn, discard the chiles and start again.

Step 11

Once toasted, transfer to a heatproof bowl.

Step 13

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

Step 15

Seed and devein the chiles, saving the water.

Step 17

Don’t worry if some seeds remain.

Step 19

Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.

Step 21

Blend until smooth.

Step 23

Set aside.

Step 25

In a large pot, heat two tablespoons oil.

Step 27

Add salt and pepper to the beef.

Step 29

Sear the beef on all sides.

Step 31

Once the meat is brown, transfer to the slow cooker.

Step 33

Add the chile mixture from the blender.

Step 35

Add enough water to cover the meat.

Step 37

Set slow cooker on low for 6-8 hours.

Step 39

Shred beef.

Step 41

Serve with diced onions, chopped cilantro, and tortillas.