Macro-Friendly Slow Cooker Birria
Directions
- 1Fry up some onions in avocado oil until brown.
- 2Add in some minced garlic.
- 3Add in a mixture of guajillo and ancho chilies and toast for a couple minutes.
- 4Pour over beef bone broth and a little bit of water, bring to a boil and let simmer for two to three minutes.
- 5Transfer your chilies to a blender and pour over all the liquid.
- 6Add in some spices, red enchilada sauce, apple cider vinegar, and cilantro stems.
- 7Blend until completely smooth.
- 8Trim all the exterior fat from the top sirloin to keep it lean.
- 9Salt the exterior of each piece of meat.
- 10Give the meat a quick sear (optional, but recommended for best flavor).
- 11Place the meat in the crock pot.
- 12Cook all day until perfectly tender.
Ingredients
- 2 onions, roughly chopped
- 10 cloves garlic, minced or crushed
- 20 g avocado oil
- 10 guajillo chiles, de-stemmed & de-seeded
- 3 ancho chiles, de-stemmed & de-seeded
- 32 oz beef bone broth
- 1 cup water
- 1 tablespoon coarse salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 90 ml apple cider vinegar
- 240 ml red enchilada sauce
- 1 handful cilantro stems
- 64 oz top sirloin, trimmed of all exterior fat
- 3 bay leaves
Equipment
slow cookerblendercrock pot
Tips
- To keep it lean, trim all exterior fat from the top sirloin.
- Searing the steak for best flavor is recommended, but not essential.
- For best flavor, pair with fresh diced onions, lime juice, and cilantro.
- To reheat frozen servings, add 1/4 cup of water and microwave for about 4 minutes.
- If you don't want it spicy, remove the seeds from the peppers.
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