Birria

slow cooker Mexican

Prep Time:	20 min
Cook Time:	4 hours

Amount	Ingredient
12	guajillo chiles
5	ancho chiles
5	arbol chiles (or more to spice)
2 large	roma tomatoes
0.5	large yellow or white onion
4 inch	mexican cinnamon stick
3	bay leaves
0.5 tsp	black pepper corns
2 cups	beef broth
0.25 cups	white vinegar
5 cloves	garlic
1 tsp	ground cumin
1 tsp	mexican oregano
0.5 tsp	ground cloves
0.5 tsp	kosher salt
0.5 tsp	black pepper
1.5 tbsp	olive oil
4-5 pounds	boneless beef chuck (trimmed and cut into 4 inch chunks)

Heat oil in dutch oven.
Season meat with salt and pepper and sear on all sides on medium high heat. (Do this in batches so your meat sears and doesnt steam.)
Add dried chiles, bay leaves, tomatoes, onion, cinnamon, and peppercorns to medium pot and lightly toast.
Add beef broth and bring to a boil, reduce heat and cook for 10 minutes.
Transfer to blender and blend until smooth.
Strain blended sauce through a strainer and into the dutch oven with the beef.
Bring to a boil on high heat, reduce heat and simmer for 3 to 4 hours until meat is tender.

You can also do all of this in a slow cooker on high for 3 - 4 hours or low for 7 -8 hours.

Transfer meat to bowl and shred.
While beef is out, skim any oil/fat off the surface. (You can save this for cooking with it has lots of spice)