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Birria

"Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side."

Ingredients :

• 2 dried California chile peppers, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 New Mexico dried red chile pods, stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 slice onion, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 1/2 onions, chopped
• 3 1/2 pounds boneless beef chuck roast, cut into chunks
• 6 bay leaves
• salt to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 6H15M

• Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
• Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
• Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
• Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

Notes :

• Use 10 to 12 mild dried chiles of any variety (California, pasilla, ancho, guajillo, New Mexico, puya).

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