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Bring to a boil over high heat, then simmer for 30 minutes over medium heat. Transfer to a blender (discard the bay leaves) and blend on high speed until smooth. Put the beef chuck roast and beef short ribs into the slow cooker. Pour the blended birria sauce over the meat. Stir and cover.
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Remove beef, tomatoes and onions then place into a Crockpot. Add the rest of the spices, beef stock, apple cider vinegar, garlic cloves, bay leaves, dried chilies and sugar, if using. Give the contents a gentle stir, secure the lid and cook on high for 5.5 hours or low for 7.5 hours.
Birria de Res, or Mexican Beef Stew, is a traditional Mexican dish that
Liberally sprinkle beef chuck roast with salt and pepper, rub into the roast, and set aside. 2. Bring a small pot of water to a boil. 3. Meanwhile, heat one teaspoon of olive oil in a medium skillet. Toast the chile de árbol and guajillo chiles for 1-2 minutes.
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Top with the onions (save some for serving later), garlic, paprika, oregano, cumin, salt, tomato sauce, lime juice, Worcestershire, lime juice, and beef broth. Stir the liquid together and set the slow cooker on low for 8 hours. After the 8 hours remove the meat and shred. You can use 2 forks to do this on a plate.
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Add the vinegar, and a teaspoon of salt, and blend for 10 seconds more. Pour the chile sauce mixture through a fine mesh strainer and press with a spoon until strained. When the meat is tender, remove from the broth and shred. Discard garlic head from crockpot. Add the sauce to the slow cooker and stir into the broth.
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Blend the ingredients then pour over your roast in a crock pot, with additional beef broth, and some bay leaves. Slow cook on high for 6-8 hours. Remove meat from slow cooker and shred. Dip small corn tortillas in the slow cooker broth and then place in a pan with a little oil. Add cheese and a heap of the meat.
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Add remaining ingredients ( peppers, onion, limes, apple cider vinegar, tomato paste, garlic, paprika, salt, pepper, ginger, cinnamon, coriander and bay leaves) to the slow cooker and stir. Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and easily shreds. Once the beef is cooked.
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When ready to make the tacos, reheat the cooking liquid and the shredded beef. Preheat a skillet over medium high heat. Quickly dip the tortillas into the cooking liquid. Add the tortillas to the skillet and cover half in cheese. Pile the shredded birria on top of the cheese and fold the tortilla over.
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Instructions. In a slow cooker add water, beef chunks (cut into 4-inch cubes), onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using). Cook on low for 8 to 10 hours. Remove the beef and shred the meat and discard fat pieces. Season to taste.
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Preheat a frying pan or skillet on high heat. Season your chuck roast with salt and pepper to coat all sides. Add the beef to oil in a hot pan and sear for 2 minutes on each side to brown evenly. Pour 1 cup of the beef stock or broth in the pan to scrape up the browned bits from the bottom of the pan.
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Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms.
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Set the slow cooker to warm. Put a little vegetable oil in a pan on a medium heat. Carefully dip tortillas into the consommé and fry for 1 minute on each side. Place shredded beef and grated cheese on one half of the tortilla, carefully fold and fry for a further 1-2 minutes. Optionally add diced red onion and coriander.
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Add the garlic, 1 1/2 cups onion, bay leaf, vinegar and consomme. Step 2. Cover and cook on LOW for 7 to 9 hours or until the beef is fork-tender. Step 3. Remove the beef to a cutting board and shred the beef. Strain and reserve the consomme mixture and keep warm (just reserving the liquid) .
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Now that the Birria de res is done we can start building tacos! Preheat flattop or skillet to medium-high heat. Dip tortillas into the left-over liquid, place onto the skillet, and top with cheese mixture. Let the cheese melt a little then top it off with the beef from the beef, cilantro, and white or red onions.
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Use the same skillet to sauté the onion. Cook the onion over medium-high heat, stirring frequently, until it has softened. Add the garlic, tomato paste, ground cumin and oregano and continue cooking for another 3 minutes or until very fragrant. Transfer this mixture to the crock pot with the seared beef.
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Pat the beef dry and generously season all sides with salt and pepper. Heat 1 tablespoon of canola oil and butter in a large skillet over medium-high heat. Add half of the beef in an even layer and sear on all sides until golden brown. Remove from the pan and keep warm. Repeat with remaining beef.
