Beef Birria - Slow Cooker^★

For the beef

• 1500g beef shanks or Chuck roast meat - you can also use lamb meat or, more traditionally, goat
• 2 dried ancho chiles
• 2 chipotle in adobo
• 350ml beef stock
• 1 can chopped tomatoes
• 2 tsp Mexican oregano
• 1 tsp dried thyme
• 1 tsp cumin
• 2 tsp ground coriander seed
• ⅛ tsp cinnamon (optional)
• ⅛ tsp ground clove (optional)
• 2 bay leaves
• salt and pepper to your taste
• ½ medium onion
• 6 to 7 cloves garlic

Deseed and stem the dried chiles.

Boil 250ml of beef stock, take off the heat and then soak the chiles for 30 mins.

Cut the beef into large chunks and brown on a high heat then remove to a plate.

Add the onion and garlic and saute. Add a little left over beef stock to deglaze the pan.

Add the beef and the onion and garlic to the slow cooker.

Puree the soaked chiles with the chipotle, the tomatoes and the herbs and spices in a blender until smooth.

Pour the puree over the beef and ensure everything is covered. Add more beef broth or water until the beef is mostly covered.

Cook on high for 4-5 hours until fork tender.

Remove the beef and shred, retaining the cooking liquid.

To serve

Dip a small tortilla in some of the cooking liquid/oil and place on flattop and when it starts getting a little brown, add some beef and shredded cheese.

Fold over and cook until getting crispy on both sides

Remove, open up carefully and add onion and cilantro and eat