Slow Cooker Birria

• servings: 4oz servings

Ingredients

2 onions, roughly chopped

10 cloves garlic, minced or crushed

20g avocado oil (~1.5 tablespoons)

10 guajillo chiles

3 ancho chiles

De-stemmed & de-seeded

32oz beef bone broth (896ml)

1 cup of water

1 tablespoon coarse salt

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon black pepper

1 teaspoon paprika

90ml apple cider vinegar (6 tblspns)

240ml red enchilada sauce (~1 cup)

Handful of cilantro stems

64oz top sirloin, trimmed of all exterior fat (can also use London broil, flank steak, or any other lean cut of steak)

3 bay leaves

Cook on Low:

7-8 hours

Additional notes:

Steak Nutrition Facts: I use the USDA FoodData Central database for macros - this source was specifically “Beef, Top Sirloin, Separable Lean Only, Trimmed to 1/8” Fat, all grades, raw” - macros for this source (per 4oz): 150 Cals, 25g Protein, 4.6g Fat. If you buy packaged sirloin it’s very likely going to show much higher fat - just trim all exterior fat and any large chunks of fat within the meat (normal marbling is fine)

While I do recommend searing the steak for best flavor, this still came out as one of the best tasting birria’s I’ve ever had without searing in the video. If you have time/energy, sear, if not, don’t worry about it

I recommend storing each serving frozen - to reheat, simply add 1/4 cup of water and microwave for ~4 minutes

Recipe ideas:

Quesabirria Tacos

Birria Burrito Bowls

Birria Burritos

Birria Loaded Fries

Birria Ramen

Pair w fresh diced onions, lime juice and cilantro for best flavors 🤌