Macro-Friendly Slow Cooker Birria

8h
Serves 16
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Directions

  1. 1Fry up some onions in avocado oil until brown.
  2. 2Add in some minced garlic.
  3. 3Add in a mixture of guajillo and ancho chilies and toast for a couple minutes.
  4. 4Pour over beef bone broth and a little bit of water, bring to a boil and let simmer for two to three minutes.
  5. 5Transfer your chilies to a blender and pour over all the liquid.
  6. 6Add in some spices, red enchilada sauce, apple cider vinegar, and cilantro stems.
  7. 7Blend until completely smooth.
  8. 8Trim all the exterior fat from the top sirloin to keep it lean.
  9. 9Salt the exterior of each piece of meat.
  10. 10Give the meat a quick sear (optional, but recommended for best flavor).
  11. 11Place the meat in the crock pot.
  12. 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.