Birria de res slow cooked

Rinse meat, pat dry and cut up your chuck roast in squares. Place both meats ( roast and beef bone ) in crock pot add about 16 oz of water, place in high setting. Add chopped carrots and bay leaves. Cover let cook for about 4-5 hours on high periodically checking and rotating meat with tongs. Taking any impurity’s out as they surface.

About 30 min before your 4-5 hours of your meat slow cooking start to de-seed your chilies. After place Chile’s in pot to boil for about 20 min (or once there soft enough to blend) Place all your dry ingredients, fresh onion, fresh garlic, and chilies in a blender add about a cup to a cup and 1/2 of the water your Chile’s were boiling in and blend thoroughly. Once done take a strainer and strain the chile sauce over your meat a few times. Mix well and cover for another 4 hours. By now your meat should be tender and falling apart. Use the tongs to take out leaves, bones and carrots. Lower heat to warm.

After about 30 min of it semi cooling down a little you can serve with beans and rice or make some queso Birria tacos and use the juice from the meat ( consome ) to dip your tacos in. Or how ever your heart desires lol. Garnish with cilantro, onion, lime, radishes etc and enjoy ! So yummy