Birria

Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side.

Step: 1

Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.

Step: 2

Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.

Step: 3

Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.

Step: 4

Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

Per Serving: 353 calories; protein 24.8g; carbohydrates 11.4g; fat 23.1g; cholesterol 90.2mg; sodium 83.1mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.