Slow Cooker Birria
Directions
- 1Fry onions in avocado oil until browned. Add minced garlic and cook briefly.
- 2Add guajillo and ancho chiles (de-stemmed and de-seeded) to the pot and toast for a couple of minutes.
- 3Pour in beef bone broth and water, bring to a boil, and simmer for 2-3 minutes.
- 4Transfer the chili mixture to a blender. Add remaining ingredients (salt, cumin, oregano, pepper, paprika, apple cider vinegar, enchilada sauce, cilantro stems, and bay leaves). Blend until smooth.
- 5Trim excess fat from top sirloin steak and season with salt. (Optional: Sear steak before adding to slow cooker).
- 6Place seasoned steak in the slow cooker and pour the blended chili mixture over it.
- 7Cook on low for 7-8 hours or until the steak is perfectly tender.
- 8Remove the meat from the slow cooker. Shred the beef using tongs and separate from the braising liquid.
- 9Equally distribute the meat and braising liquid into meal prep containers or plastic bags for storage.
Ingredients
- 2 onions
- 10 cloves garlic
- 20 g avocado oil
- 10 guajillo chiles
- 3 ancho chiles
- 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
- 3 bay leaves
Equipment
slow cookerblenderknifesheet panmeasuring cups and spoons