Best 3 Slow Cooker Birria De Res Or Mexican Beef Stew Video Recipes

Are you craving a flavorful and tender beef stew that is sure to tantalize your taste buds? Look no further than slow cooker birria de res, a traditional Mexican dish that combines the richness of braised beef with a vibrant blend of spices and herbs. This mouthwatering stew is not only easy to prepare, but it also yields fall-apart tender beef that melts in your mouth. In this article, we will guide you through the steps of creating an authentic slow cooker birria de res recipe, complete with a sizzling video demonstration that will help you achieve the perfect balance of flavors. From selecting the best cuts of beef to mastering the art of slow cooking, we've got you covered. So grab your apron and get ready to embark on a culinary journey that will transport you to the heart of Mexico with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)

Birria de Res Tacos (Beef Birria Tacos) image

Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 4h25m

Yield 6

Number Of Ingredients 19

Ingredients

6 dried guajillo chile peppers, seeded
2 dried ancho chiles, stemmed and seeded
4 dried chile de arbol peppers, stemmed and seeded
4 pounds beef chuck roast
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or as needed
4 Roma tomatoes
2 tablespoons white vinegar
2 garlic cloves
2 teaspoons ground black pepper
4 whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch ground thyme
1 pinch dried marjoram
1 pinch dried oregano
18 corn tortillas
1 large white onion, finely chopped
1 bunch fresh cilantro, chopped

Steps:

Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
Preheat the oven to 325 degrees F (165 degrees C).
Rinse meat and pat dry with paper towels. Season with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 55.1 g, Cholesterol 137.5 mg, Fat 37 g, Fiber 8.3 g, Protein 44.1 g, SaturatedFat 14 g, Sodium 165.7 mg, Sugar 3 g

MEXICAN STEW: BIRRIA

Mexican Stew: Birria image

Provided by Aarón Sánchez

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

4 guajillo chiles
4 ancho chiles
1 cup hot water
1 pound top round, cubed for stew
1 pound baby back ribs, cut into 1-inch pieces
2 1/2 quarts water
1 onion
6 garlic cloves
2 fresh bay leaves
6 sprigs thyme
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper
1/2 cup red wine vinegar
2 garlic cloves
1 teaspoon ground chile piquin
1/2 cup diced onion
2 limes, cut into wedges
1/2 cup chopped cilantro
Corn tortillas, as an accompaniment

Steps:

On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

Tips:

Choose the right cut of beef: Chuck roast, brisket, or short ribs are ideal for birria de res, as they are well-marbled and will become tender and flavorful when cooked slowly.
Use a variety of chiles: To create a complex and flavorful broth, use a combination of dried chiles, such as ancho, guajillo, and pasilla. You can also add fresh chiles, such as serrano or jalapeño, for an extra kick of heat.
Don't be afraid to experiment with spices: In addition to chiles, you can also add a variety of spices to your birria de res, such as cumin, oregano, thyme, and bay leaves. experiment until you find a combination that you enjoy.
Cook the beef low and slow: The key to tender, flavorful birria de res is to cook it low and slow. This can be done in a slow cooker or in a Dutch oven in the oven. Either way, cook the beef for at least 3 hours, or until it is fall-apart tender.
Serve with your favorite toppings: Once the beef is cooked, serve it with a variety of toppings, such as chopped cilantro, diced onions, and shredded cabbage. You can also serve it with tortillas, rice, or beans.

Conclusion:

Birria de res is a delicious and versatile dish that can be served as a main course or as a filling for tacos, burritos, or quesadillas. It is a great way to use up leftover beef and it is also a popular dish to serve at parties and gatherings. With its complex flavors and tender beef, birria de res is sure to be a hit with your family and friends.