A crock-pot version of the Mexican stew, Birria: Beef chuck roast slow cooked in a sauce made from dried chiles, tomatoes, onion, garlic, herbs, and spices.
6 dried Guajillo chiles (or other dried chiles), stems and seeds removed
3 cups water
1 pound ripe tomatoes, roughly chopped
1 yellow onion, roughly chopped
4 garlic cloves, peeled and roughly chopped
1 tsp ground cumin
1 tsp dried oregano
1 dried bay leaf
1/4 tsp ground cinnamon
OPTIONAL FOR SERVING:
diced onion
freshly chopped cilantro
lime wedges
tortillas
DIRECTIONS
Heat the oil in a large saute pan over medium-high heat.
Generously season the beef with salt & pepper then brown the beef in the saute pan until well browned on all sides, about 8 minutes.
Transfer the beef to a 6-quart slow cooker and set aside.
Keep the saute pan over medium-high heat then add the dried chiles and water and bring to a boil.
Reduce the heat to medium-low and simmer the chiles in the water for about 10 minutes.
Add the tomatoes, onion, garlic, cumin, oregano, bay leaf, cinnamon, and 1/2 tsp salt to the pan and increase the heat to medium-high.
Use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits then continue to cook, stirring often, for about 15 more minutes.
Take the pan off the heat then transfer the contents of the pan to a blender and blend until smooth.
Pour the mixture from the blender into the slow cooker with the beef.
Place the lid on the slow cooker and cook on LOW heat for about 6 hours or until beef is tender.
Transfer the beef to a large bowl using a slotted spoon then use two forks to shred the beef.
Stir the shredded beef back into the slow cooker then taste and season with additional salt & pepper to taste.
Serve topped with diced onion and cilantro and lime edges on the side or serve as tacos in warm tortillas.
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