All Recipes Soups, Stews and Chili Recipes Stews Beef

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 ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon 2 ½ onions, chopped 3 ½ pounds boneless beef chuck roast, cut into chunks 6 bay leaves salt to taste

Nutrition Info

353 calories carbohydrate: 11.4 g cholesterol: 90.2 mg fat: 23.1 g fiber: 3 g protein: 24.8 g saturatedFat: 9 g servingSize: - sodium: 83.1 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

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