Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, birria de res on crockpot. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Birria de Res on Crockpot is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Birria de Res on Crockpot is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have birria de res on crockpot using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Birria de Res on Crockpot:

1. Take 5 Chiles California
2. Make ready 1 Garlic Clove
3. Make ready 3 Bay Leaves
4. Prepare 1 tablespoon Cumin
5. Take Salt
6. Get Black Pepper
7. Take Water
8. Get 1 Chile De Arbol
9. Get 2 teaspoons Oregano
10. Get 3 Avocado Leaves
11. Take 1 large piece of Chuck Roast
12. Take 4 lbs Chuck Roast

Instructions to make Birria de Res on Crockpot:

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

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