Birria de Res on Crockpot

Name: Birria de Res on Crockpot
Total time: 14400 s
Yield: 8 servings
Cuisine: American
Ingredients: 5 Chiles California; 1 Garlic Clove; 3 Bay Leaves; 1 tablespoon Cumin; Salt; Black Pepper; Water; 1 Chile De Arbol; 2 teaspoons Oregano; 3 Avocado Leaves; 1 large piece of Chuck Roast; 4 lbs Chuck Roast

Rosa De Santiago Duenas @rosa_desantiago

This is a classic Mexican BBQ.

Rosa De Santiago Duenas @rosa_desantiago

This is a classic Mexican BBQ.

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Ingredients

4 hours

8 servings

5Chiles California
1Garlic Clove
3Bay Leaves
1 tablespoonCumin
Salt
Black Pepper
Water
1Chile De Arbol
2 teaspoonsOregano
3Avocado Leaves
1large piece of Chuck Roast
4 lbsChuck Roast

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Steps

4 hours

1

Begin with toasting all the dry chiles (California and Arbol)
2

Boil 2 cups of water, add Your toasted chiles and bring to a boil.
3

Place your wet chiles in a blender, add the 1 chipotle adobado, 1 garlic clove, 2 teaspoons of oregano, 1 teaspoon of cumin, 4 tablespoons of salt or to taste and add 1/2 a cup of that boiled water to blend all together.
4

In a cutting board, dice your meat into about 2x2 inch cubes, add salt and pepper to taste, (be generous, the meat will release natural juices and will need salt)
5

Once your meat has salt and pepper to your taste, add the marinate to it and mix it together well. Let it sit overnight in a refrigerator or for at least 4 hours to get the flavor in the meat.
6

4+ hours later, set your crockpot on Low for about 14-16 hours and set the meat in there over night so you're food can be ready the next day in the morning. Add Bay leaves and avocado leaves on top for flavor.
7

14+ hours later. Your meat has released natural juices and the adobo, and is now ready to be consumed. Enjoy