Birria is a Mexican stewed meat originating from Jalisco. There are many variations through out the different regions of Mexico. Goat is a typical meat used for birria, but I like beef. You can also use lamb in place of the beef. Today I am making tacos so I am using less liquid for that purpose. For a soupier version of this add more beef broth to the Crock Pot. 🙂
INGREDIENTS
3 lbs beef shanks or Chuck roast meat (you can also use lamb meat)
3 guajillo chiles
1 ancho chile
1 pasilla chile
3 cups (24 oz) beef broth (1 cup for chile puree and 2 cups for Crock Pot)
**add 2 to 3 more cups of beef broth if you want it soupier**
**I used this for tacos so less liquid worked better for me**
2 tsp Mexican oregano
1 tbsp fresh thyme ( sub with 1 tsp dried thyme)
1/8 to 1/4 tsp cinnamon (adjust to your preference)
1/8 to 1/4 tsp ground clove (adjust to your preference)
2 bay leaves
salt and pepper to your taste
1/2 medium onion
6 to 7 cloves garlic
**I used a 4.5 quart Crock Pot
**Slow cook on high for 4 to 6 hours or cook on low for 6 to 8 hours
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