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Slow Cooker Birria

Slow-cooked beef simmers in a rich chili-spiced broth for a deeply flavorful dish that's worth the wait.

Ingredients

2 cans (10 oz./296 mL each) red enchilada sauce
2 cups (500 mL) beef broth
1 cinnamon stick
3 whole cloves
1 tbsp (15 mL) chili powder
1 small onion, peeled and cut in half
3-4 lb. (1.4–1.8 kg) beef chuck roast or blade roast
Optional: Cilantro-Lime Rice Meal Mix (prepared), diced onion, and cilantro

Directions

Combine the sauce, broth, cinnamon, cloves, and chili powder in the insert of the Deluxe Home & Away Slow Cooker. Stir to combine.
Add the onion and beef. Cover and set to LOW for 8 hours or HIGH for 4 hours.
Remove the beef from the pot and shred; set aside. Remove the onion, cinnamon stick, and cloves from the broth. Skim the excess fat off the broth and set aside (see cook’s tip).
Place some shredded beef in a serving bowl and ladle the hot broth over top. Serve with Cilantro-Lime Rice and garnish with cilantro and onions, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 100 mg, Sodium 760 mg, Carbohydrate 15 g, Fiber 0 g, Sugars 3 g (includes 0 g added sugar), Protein 36 g

Cook's Tips:

Birria is a savory Mexican stew known for its rich, chili-spiced broth. This shortcut version uses enchilada sauce and delivers the same bold flavor in less time. It works beautifully as a stew, or in tacos or burritos.

The fat and broth from this recipe come in handy for turning leftovers into quesabirria tacos. See p. 33 for the recipe!