Best Chivo In Crock Pot Recipes

SLOW COOKER: BIRRIA DE RES, OR MEXICAN BEEF STEW + VIDEO

Steps:

• 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. Shred beef. Serve with diced onions, chopped cilantro, and tortillas.

SLOW COOKER BIRRIA DE RES

Steps:

• Heat the dried chiles in a heavy sauce pan for 3-4 minutes until fragrant and puffing up. Add the chicken broth (or water) to the saucepan, turn off the heat, and cover for 30 minutes.
• Seed and devein the chiles, saving the water. Add the chiles, water, tomatoes, garlic, cumin, pepper, and salt to a blender. Blend until smooth.
• Add the sauce and meat the slow cooker. Cook for 6-8 hours on low. Shred with 2 forks.