Slow Cooker Birria Beef

Name: Slow Cooker Birria Beef
Prep time: 25 min
Cook time: 480 min
Yield: 6 servings
Ingredients: 3.5 pounds beef chuck roast; 5 whole dried guajillo chiles; 2 cups water; 3 whole roma tomatoes; 5 whole garlic cloves; 2 cups beef broth; 2 teaspoons ground cumin; 2 teaspoons dried mexican oregano; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons apple cider vinegar

Tender beef chuck slow-cooked in a rich, smoky guajillo chile and tomato sauce until it shreds easily. Serve it in tacos, with rice, or alongside warm tortillas.

Prep: 25 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker

Ingredients

3.5 pounds beef chuck roast
5 whole dried guajillo chiles
2 cups water
3 whole roma tomatoes
5 whole garlic cloves
2 cups beef broth
2 teaspoons ground cumin
2 teaspoons dried mexican oregano
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons apple cider vinegar

Cooking instructions

Trim excess surface fat from the chuck roast and cut it into 4-inch chunks. Season all over with the salt and black pepper. (about 10 min)
Remove the stems and seeds from the guajillo chiles. Place them in a saucepan with the water, bring to a simmer, and cook until softened, about 8 minutes. Drain, reserving 1/2 cup of the soaking water. (about 10 min) — Simmering
Blend the softened chiles, reserved soaking water, tomatoes, garlic, cumin, oregano, and vinegar until smooth. (about 5 min)
Place the seasoned beef in a 6-quart slow cooker. Pour the chile mixture and beef broth over it, turning the pieces to coat. (about 5 min)
Cover and cook on LOW until the beef is fork-tender and reaches at least 190°F, about 8 hours. (about 480 min) — Low
Transfer the beef to a large bowl and shred with two forks, discarding large pieces of fat. Return the shredded beef to the sauce, stir, and let it stand for 5 minutes before serving. (about 10 min)