Easy Slow Cooker Birria
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This Slow Cooker Birria features melt-in-your-mouth beef simmered in a homemade chile sauce and served with rich consommé for dipping.
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Perfect for birria tacos, quesabirria, or an ultra-cozy bowl of birria stew.
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To make, r
emove stems and seeds from all dried chiles.
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Heat a dry skillet over medium heat. Toast the ancho, guajillo, and chile de árbol for 1-2 minutes per side, until fragrant and pliable.
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Transfer to a bowl and cover with hot water. Place a plate on top to keep them submerged. Soak 20 minutes until softened.
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Next, broil onion and garlic for added depth of flavor. Then, p
eel the garlic, and blend.
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Add the chiles, soaked chile liquid, onion, garlic, canned diced tomatoes, vinegar, cumin, oregano, coriander, salt, and pepper to a blender.
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Blend until very smooth.
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Transfer the beef to the slow cooker. Pour in the birria sauce and beef broth (pour beef broth around the sides).
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Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours.
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Take the beef out to a cutting board and shred with two forks.
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Strain the sauce for a silky consomé.
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Leave the beef on the side so you can serve the consomé with tacos for dunking or add the meat back into the consommé and serve as a stew in bowls!
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