Birria

Slow cooked beef or lamb stew using mexican dried chilli peppers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up a pot on medium heat, when ready add olive oil seal the beef or lamb joint on all sides, when brown all around, remove the joint and place it on a slow cooker.

Step 2

Add another teaspoon of olive oil on the pot, add the chopped brown onion, the garlic cloves and the 5 clove heads, fry until the onions turn brown.

Step 3

Add the tomatoes and all the chillies on the pot, fry for 5 minutes.

Step 4

Add water to the pot until it completely covers the fryed ingredients, add beef or vegetable stock on the mix, bring everything to a boil

Step 5

Peel the skin off from the tomatoes and add them alongside the rest of the mix from the pot into a blender, add salt and pepper. Blend all ingredients until they have mixed fully.

Step 6

Add the mix into the slow cooker, if needed add more water to cover at least 3/4 of the sealed beef of lamb joint. Slow cook overnight ~8 hours. If needed, pressure cooking will also work.

Step 7

When the slow cooker is done, carefully remove the joint and pull it in a separate bowl, after this bring the pulled meat back into the pot.