Eosinophilic Esophagitis Friendly Slow Cooker Beef Birria
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Learn more →Ingredients
6 servings
For the beef
- 3 lb beef chuck roast, cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp neutral oil
For the chile sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried chile de arbol, stem removed
- 1 can (14.5 oz) diced tomatoes
- 1 medium white onion, roughly chopped
- 6 garlic cloves, peeled
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 bay leaves
- ½ tsp kosher salt, plus more to taste
For serving
- 12 corn tortillas, warmed
- 1 medium white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- ½ cup crumbled cotija cheese (optional)
Can be omittedcotija cheese
Instructions
- 1
Pat the beef chunks dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 3–4 minutes per side until deeply browned on at least two sides, then transfer to the slow cooker insert.
- 2
While the beef sears, toast the guajillo, ancho, and chile de arbol in the same dry skillet over medium heat for 30–45 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer the toasted chiles to a blender.
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