Crockpot BIRRIA Recipe | Quesabirrias & Consome for the win!

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can provide a different flavor profile, while canned chiles are often more affordable.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be less expensive than beef.

Brown 3 pounds of beef shank in a well preheated pan with oil on high for about 1 minute on each side until browned.

Transfer the browned beef shank to a 4.5 quart crock pot.

Add 1 small onion (diced or sliced) and some minced onion to the crock pot.

Prepare a chili puree by boiling 3 guajillo chilies, 1 pasilla chili, and 1 ancho chili in water, then steeping for 20 minutes.

Blend the softened chilies with 1 cup of water and strain through a fine mesh if desired.

Add the chili puree to the crock pot along with 1.5 tablespoons of beef bouillon powder, 2 bay leaves, 1 teaspoon of Mexican oregano, 1/2 teaspoon of dried thyme, a pinch of ground cinnamon, a pinch of ground clove, and 1.5 teaspoons of salt.

Pour 4 cups of water into the crock pot, cover, and set to high for 4 to 6 hours, stirring once or twice during cooking.

After about 3 hours, taste the broth and adjust seasoning with more beef bouillon powder and salt if needed.

Remove the fat from the top of the broth after cooking, then take the meat out and chop it up.

Mix the chopped meat with some of the rendered fat and set aside some for tacos.

Prepare salsa by boiling 8 chiles de arbol, 2 roma tomatoes, 1 clove of garlic, and a small piece of onion, then blending with 1/2 cup of reserved soaking liquid and chicken tomato bouillon powder to taste.

In a preheated pan with oil, add the salsa and simmer for about 5 minutes.

Assemble tacos by placing chopped meat and shredded cheese in corn tortillas, allowing cheese to crisp on the griddle.

Cooking Techniques

Equipment Needed

Spice Level: