Crockpot BIRRIA Recipe | Quesabirrias & Consome for the win!

today I am going to be doing quesa tacos with birria made in a crockpot this is a highly requested video from you guys since last year so I decided I had some beef shanks in my freezer and I wanted to make it here's how I do it okay so today I'm making guess articles you guys have requested this so I'm going to do it because I found beef shank in my deep freezer that needs to be used so guess what I'm doing today I'm going to be making birria so here I have a little over three pounds of beef shank that I basically browned on the stovetop I added oil to a well preheated pan on high and i browned these on each side for about a minute or so or until I got some browning color on them so I'm going to add my brown beef shank to my 4.5 quart crock pot my favorite way to cook meats is in the crock pot and I know a lot of you guys love the instant pot you can do it there too follow the beef stew setting that's there on your instant pot and that should do the trick I love slow cooking okay a little over 3 3 pounds of beef shank meat you could also use a chuck roast but my favorite cut is beef shank alright so I am going to be using you'll want to use 1 small onion and in my last video I sauteed it in a pan and kind of cooked the puree and everything I'm skipping that step I'm trying to get things done today so and you know what I typically like to add 1 small onion but I only have 1 small onion and I want to save some fresh onion for later so I'm gonna also add some minced onion that I found in my pantry so so yeah but definitely diced or sliced 1 small onion here I have 5 cloves of garlic I also have a chili puree I used in this puree I used three guajillo chilies one pasilla chili and one ancho chili I removed the seeds and the stems gave it a rinse put it in a pot of water brought it to a boil turned off the heat covered it with the lid and I let it steep for about 20 minutes until softened then I removed it from the soaking liquid I don't like to use the soaking liquid because I find that it leaves a bitter aftertaste that's just my preference so I removed the this softened chilies from the soaking liquid into my blender cup I added also because I'm going rogue from my own recipe I also added once you put the pepper in there in adobo sauce I added one and one cup of water to the blender cup and gave it a blend or curate it and that's my chili puree so going in and I'm actually going to run it through my fine my fine wire mesh to get rid of anything that just didn't but you probably don't have to do that you can just add it all into your your a crock pot okay so now I'm going to add will do a tablespoon mmm that was like a tablespoon and a half of beef bouillon powder you can just use your own beef broth in place of the bland powder and the water that I'm going to add later but I like to do that so I'm also going to add 2 bay leaves yeah 2 bay leaves and then kind of eyeballing this so check the description below for the recipe let's do I don't want that much yeah that'll do a teaspoon of Mexican oregano to go in now here's where I kind of I've been eyeballing a lot of stuff but really the flavors up to you if you have fresh thyme that works I'm gonna give a little shake maybe 1/2 teaspoon or a teaspoon 1/2 teaspoon dried thyme you can use your just a sprig of fresh thyme will work and here's the other thing I like to add I like the way it smells so here I have some ground cinnamon powder and it's literally just like that just a little a little just pinch of that maybe an eighth of a teaspoon works and I did not have ground clove so I took whole cloves and I ground it up in my little mortar and pestle so I'm just gonna take again just I don't even think this is an eighth of a teaspoon it's just a pinch a pinch of this clove is very aromatic so if you really go crazy with the cinnamon of the clove good luck to you unless you really like that but just a pinch of clove a pinch of ground cinnamon and let's see what else do I have aa teaspoon and a half of salt a lot of this is to taste but that's what I'm starting with and if it needs more I'll just add more later so that's that now now I'm going to add one quart of water that's around four cups of water by the way I think with the puree and the four cups of water that's pretty good so come up with your lid I'm gonna set it to high and this is going to cook on high for four to six hours I'm probably gonna let it go the full six hours I really want things to be tender and during maybe once or twice during the cooking process I'll give it a stir and that's that okay so I'm going to make salsa so here I have eight chena at one these are spicy chilies that I've removed the stems and I removed most of the seeds but in some of them I left the seeds in because it is going to give it more spice I'm gonna let this come up to a boil and let it simmer and boil for about a minute or so I'm going to shut off the heat and let them steep until softened that'll take around 20 minutes or so I'm also going to be adding two roma tomatoes 1 clove of garlic and just a little piece of onion that I've chopped okay I have all of my soaked Chile's my cheetah Apple in with my chopped tomato garlic and onion I also reserved half a cup of the soaking liquid that's going in and I'm going to add a little bit of chicken tomato bullion powder will jump out of here maybe like a half teaspoon business smile just like that my salsa is pureed so now in a preheated pan with a little bit of oil I'm using some of the oil that rendered from the birria now you'll just want to add this to your pan and just let it simmer for about five minutes and your salsa is done okay so I have about 30 more minutes left to go but this is already falling off the bone I'm gonna start skimming off this fat the fat off the top of this broth is what's going to help fry or crisp our guests I thought ghosts that we're gonna make later so and you'll also like halfway during the cooking process it was right around three hours in I tasted it for salt and seasoning and I actually added a little more of beef bouillon powder and a pinch of salt I'll put what I used in the description below but ultimately I did use two tablespoons of the beef bullion flavoring or powder in this and just a little dash of salt and it was perfect but things like salt and seasoning are to your preference so just make sure to taste your broth came off most of the fat on top and if some of the broth gets into the fat and that's okay it'll be okay but get just the fat off the top works ok so I've removed most of the fat we remove the heat which is falling off the bone so I removed all the meat from the bones and now I'm just going to chop it okay my meat is chopped give that a mix and now I'm going to add I'm gonna leave some meat out like I said for the tacos I'm only going to be making mmm I think that's enough for about six tacos on - yeah that should be enough for my guess I thought listen I'm not making tons by the way this recipe that I'm making today is gonna at least serve three to four people it's not a giant amount so if you're looking to make this for a large group you're probably going to want to triple or quadruple this and then cook it in a very large crock pot or slow cooker or do it in a pot on your stove okay so and I'm gonna keep this turned on high I've already taken the bay leaves out and just let that continue to simmer and just slow cook until you're ready to eat it - this this is what I'm gonna serve in a small bowl I have my shredded cheese I have corn tortillas and my chopped up meat with the rendered fat I am going to let's do this first I'm filming and doing this guy's I'm doing this like one-handed so I'm gonna scoop up some of that fat right after the I'm just gonna use my clean hands guys I'm going in with my meat and my cheese and if some of the cheese sits on the griddle it's okay it's gonna form kind of like a crust there we go that's one and I'm gonna let this just cook on a medium heat till it's crispy on both sides I'm gonna do the other one I'm probably going to add a little more oil for it to cook in but that's it you'll want to cook this till it gets nice and crispy on the outside and melty on the inside okay so here I have to get some tacos very toasty on the outside melty cheesy deliciousness on the inside I've served a bowl of that broth and to garnish I've already added a little bit of cilantro but I'll add some onion cilantro some chopped scallion is mixed in there oops and I'll add a little bit of lime juice and before I forget my salsa now the salsa is spicy so use it wisely there don't go overboard unless you really like spicy stuff give that a mix and I'm gonna taste the broth I hope you give this recipe a try I hope you like it and thanks for watching

Channel: Simply Mamá Cooks

Views: 4,336,945

Keywords: simply mama cooks, birria tacos, beef birria tacos, birria de res, como hacer birria, birria quesatacos, birria queso tacos, the best birria recipe, the best taco recipe, homemade birria recipe, birria de res consome, quesatacos de birria, quesataco, consome tacos, quesabirria tacos, easy birria recipe, la mejor birria de res que puedes hacer en casa, juicy tacos, consome, la juicy tacos, the best crockpot birria, birria de res facil y rapida, como hacer birria de res facil

Id: leeiMxCbvBQ

Length: 12min 48sec (768 seconds)

Published: Mon May 18 2020