Extra Virgin Olive Oil Boneless Beef Chuck Roast Coarse Salt Ground Black Pepper Diced Onion Ancho Dried Chiles New Mexico Dried Chiles or Guajillo Dried Oregano Ground Ginger Ground Coriander Ground Cumin Smoked Paprika Garlic Cinnamon Sticks Dried Bay Leaves Canned Diced Fire Roasted Tomatoes Canned chiles in adobo sauce Fresh Lime Juice Beef Broth
Sear each side of chuck roast until golden, about 3 to 4 minutes on each side. Add onions and garlic, and saute until caramelized.
Add the dried chilies and the cooked onions and garlic to the slow cooker, then place the beef roast on top. Add the remaining ingredients to the pot.
Cover and cook on low for 8 to 10 hours or until the roast is very tender. Remove roast and shred. Blend the liquids and solids that remain until smooth.
As a stew: serve the shredded beef and sauce in a bowl and top with diced onions and fresh cilantro - or any other favorite topping.
Birria cooked in a crock pot takes 8 to 10 hours to tenderize the meat and blend the flavors.
Yes, you can prep this entire recipe. Just take it out of the fridge, place the crock in its base, then turn it on!