INGREDIENTS – Beef Chuck roast – Olive oil – Onions – Cloves – Dried Ancho chiles – Ground cinnamon – Ground cumin – Ground smoked paprika – Dried thyme – Dried oregano – Salt, pepper – Bay leaves – Cilantro – Tomato sauce – Beef stock – Corn tortillas – Oaxaca cheese
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These will seem like a cross between a crunchy taco and a beefy quesadilla! Slow cooking the beef produces mouth watering good tender, flavorful beef. You'll fall in love with the ancho chile sauce.
BIRRIA CONSOMME IS A CLARIFIED LIQUID FROM THE STEW.
YOU CAN PREPARE THE BEEF UP TO 5 DAYS IN ADVANCE TO HELP REDUCE COOKING TIME THE DAY YOU'RE GOING TO SERVE THE MEAL. I RECOMMEND SEARING THE SEASONED BEEF IN A HOT SKILLET BEFORE ADDING IT TO THE SLOW COOKER.
ADD THE BEEF , VEGGIES, SEASONINGS AND TOMATOES TO THE SLOW COOKER ALONG WITH THE BEEF BROTH. NOW LET IT COOK 8-10 HOURS.
REMOVE THE BEEF FROM THE SLOW COOKER TO SHRED AFTER ITS DONE. PLACE IT IN A BOWL TO THE SIDE.
DISCARD THE BAY LEAVES, THEN SCOOP THE ONIONS AND ANCHO PEPPERS TO A BLENDER. USE A LITTLE OF THE LIQUID FROM THE SLOW COOKER TO HELP GET A SMOOTH CONSISTENCY.
ADD HALF THE SAUCE TO THE MEAT MIXTURE.
DIP A CORN TORTILLA INTO THE ANCHO CHILE MIXTURE, PLACE IT IN A HOT SKILLET AND TOP WITH CHEESE AND BEEF MIXTURE. FOLD IN HALF AND LET IT CRISP UP.