One of my favorite Mexican dishes is Birria de Res, a stewed spicy beef dish made with dried chiles. Normally it is only served on weekend and sometimes made with beef, goat, or lamb. Serve it up in tortillas, burritos, burrito bowls, or even stuffed in sandwiches for a delicious meal.
Sunday Slow Cooker: Birria de Res
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- 2 lb extra lean top round beef roast
- 3 U dried guajillo peppers
- 2 U dried pasilla chiles
- 2 U dried ancho chiles
- 1 tsp cumin
- 3/4 tsp pepper
- 3 U garlic cloves, minced
- 1/2 tsp salt
- 1.5 cups low sodium chicken broth
- 4 U tomatoes, chopped
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Heat the dried chiles in a heavy sauce pan for 3-4 minutes until fragrant and puffing up. Add the chicken broth (or water) to the saucepan, turn off the heat, and cover for 30 minutes.
Seed and devein the chiles, saving the water. Add the chiles, water, tomatoes, garlic, cumin, pepper, and salt to a blender. Blend until smooth.
Add the sauce and meat the slow cooker. Cook for 6-8 hours on low. Shred with 2 forks.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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