Birria (Slow Cooker)

In the Slow Cooker

8 cups water

1.5 kilos boneless beef chuck roast or beef shank

1/2 onion

8 garlic cloves

1 tablespoon salt

1/2 tablespoon black peppercorns

3 bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 dried thyme

1 sprig mint (optional)

Red Chile Sauce

8 guajillo chiles

2 ancho chilies

3 garlic cloves

1/4 onion

5 cups water

2 teaspoons kosher salt

Tacos

yellow corn tortillas

Shredded cheese 

Toppings

chopped white onion

chopped cilantro

chopped radishes

lime wedges

1. In a slow cooker add water, beef chunks (cut into 10 cm  cubes), onion, garlic, salt, herbs and spices. Cook on low for 8 to 10 hours.

2. Remove the beef and shred the meat and discard fat pieces. Season to taste.  Strain broth. Place shredded meat back in the slow cooker with beef broth liquid.

Red Chile Sauce

1. Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

2. Add chiles, garlic, onion, and water to a large pot. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. Allow time to cool down before blending. Do not discard water.

3. Once cooled, place the chiles, garlic, onion, and liquid in blender with salt. Blend until smooth. If necessary, season with more salt.

4. Strain red chile sauce through a fine sieve into the slow cooker and stir. This broth is the "consommé". Discard skins and seeds. 

Serve as a Stew

• Serve birria (shredded beef) in a bowl with broth as a stew with diced onion, radishes, and fresh cilantro and serve with corn tortillas.

Serve as Tacos

1. Heat a cast iron griddle over medium-low heat. 

2. Dip the corn tortillas one at a time in the consommé. Place on the griddle and top with cheese. Add shredded beef over half the tortilla and chopped cilantro and onion. Drizzle the beef with a little more consommé.

3. When the cheese is melted, fold each tortilla in half. Cook, flipping halfway through, until browned and slightly crispy, about 2 to 3 minutes per side.

4. Serve tacos garnished with additional diced onion, cilantro, and lime wedges, and small bowls of warm consommé (beef broth red chile sauce mixture) for dipping.