Beef Birria in a Crockpot!

Written by Liz Hensel, Recipe by Stephanie Roman

September kicks off Hispanic Heritage Month! A hodgepodge of celebrations for many Hispanic countries. I reached out to a dear friend to share the only birria taco recipe you need in your life.  

Stephanie Roman is a Mexican American military spouse.

Stephanie Roman and I met when we were stationed in Iwakuni, Japan. Stephanie could never cook for just her family. When she cooked it was for the neighborhood. Food unites people, it's a key part of Hispanic culture. She has shared her award-winning (in my heart) birria taco recipe. This recipe is perfect for upcoming potlucks, family dinners, or meal preps. Thank you, Stephanie, for sharing your recipe.

Beef Birria in a crockpot!

Ingredients list:

-Chuck roast (I use 2 large roasts)

About 3lbs (fresh, if possible, defrosted is fine but the texture will vary if previously frozen)

-2 yellow onions

-1 garlic bulb

-8 dried bay leaves

-4 large carrots

-8-10 dried guajillo chili pods (can sub-California or New Mexico dried chili pods)

-4 Tbsp. Chicken bouillon

-1 Tbsp. Dried Oregano

-1 Tbsp. Salt

Directions:

1. Add about 6 cups of hot water to your crockpot. (I use my electric kettle to save time)

2. Cut Chuck roast into large chunks (about 6 pieces per roast) and place them in the crockpot.)

3. Peel and cut onions in half and add them to the crockpot.

4. Peel away most of the outer skin to the garlic bulb but leave it whole. Cut the top off slightly to reveal the garlic pieces. Add the whole bulb.

5. Peel and cut carrots into large pieces. (Large baby carrot size) only add half of the carrots.

6. Add Bay leaves, Salt and bouillon

7. Cut the stems to the chili pods off and shake out as many seeds as you can (can make the flavor a little bitter if left in) and add them to the crockpot.

8. Add more hot water if needed. The meat and veggies should be covered.

9. Cook on High for about 5 hours (can add more time if you set it to low).

10. After, pull out the chili pods and 1 piece of onion and blend with some of the broth from the crockpot. Pour the mixture back into the crockpot through a mesh strainer. (If not strained there will be pieces of rehydrated chili)

11. Add remainder of carrots and crush the Oregano into the crockpot and cook on high for an additional hour! Or until the meat is tender (should shred really easy) 

Can serve as is or be made into tacos!

For tacos: Spoon a small amount of the oil the floats to the top of your sauce into a pan and warm corn tortilla on each side. In the pan add shredded meat and cheese (Oaxaca or Monterey Jack) fold and toast on both sides until desired crunch. Add chopped cilantro and onions or serve on the side if desired.