Slow Cooker: Birria De Res, or Mexican Beef Stew + Video

Heat the griddle, or pan.

Toast the chiles on the griddle for 2-3 minutes.

Turn frequently.

Make sure they do not burn.

If they burn, discard the chiles and start again.

Once toasted, transfer to a heatproof bowl.

Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.

Seed and devein the chiles, saving the water.

Don’t worry if some seeds remain.

Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.

Blend until smooth.

Set aside.

In a large pot, heat two tablespoons oil.

Add salt and pepper to the beef.

Sear the beef on all sides.

Once the meat is brown, transfer to the slow cooker.

Add the chile mixture from the blender.

Add enough water to cover the meat.

Set slow cooker on low for 6-8 hours.

Serve with diced onions, chopped cilantro, and tortillas.

Instant Pot Instructions:

Make the sauce as instructed above.

Add oil. Press Saute.

Season the beef with salt and pepper. Sear the meat on all sides.

Remove the meat and add the chile sauce and water.

Return the meat to the pot.

Cover with lid. Press Pressure Cook. 55 minutes.

Release pressure. Serve and enjoy.

Stove Top Instructions:

Make the sauce as instructed above.

Keep the meat in the pot.

Pour sauce over the meat.

Cover with lid and cook for 2 hours.

Until fork tender.