Directions
- 1Dump everything in the crockpot.
- 2Cook on LOW for 8 hours (or overnight).
- 3Remove bay leaves and cinnamon sticks.
- 4Blend until smooth.
- 5Pack your jars with your choice of beef cut.
- 6Cover with Birria Broth.
- 7For pressure canning: Leave 1” headspace.
- 8For pints, process for 75 minutes at 11lbs of Pressure (adjust for elevation).
- 9Start timing once full pressure is reached.
Ingredients
- 16 guajillo chiles
- 8 ancho chiles
- 2 onions
- 10 garlic cloves
- 4 tsp Mexican oregano
- 2 tsp cumin
- 2 tsp black pepper
- 4 bay leaves
- 2 cinnamon sticks
- 4 tbsp apple cider vinegar
- 16 cups beef broth
- beef cut
Equipment
crockpotblenderjarspressure canner
Tips
- When pressure canning, leave 1" headspace.
- Adjust pressure for elevation when canning.
- Start timing once full pressure is reached.
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