CROCKPOT BIRRIA

Winner, winner birria dinner! 

For a few years, I led a team with a unique job which included interacting with as many people as possible. Somehow, conversations always seemed to turn toward food. We'd pull anyone we talked to into the debates.

There were heated discussions as to which jelly was best on a peanut butter sandwich; if a flat enchilada was really an enchilada; who makes the best drive-thru burger; and, one time we were told that anything and everything is a taco if you pinch it with a tortilla. Soon the talk turned to challenges.

You name it, we had a contest to see who's was the best. We had a scoring system and many eager judges. The winner of the challenge won the right to issue the next challenge. We did ribs, chili, wings, and even a "must include bacon" challenge.

This birria recipe didn't win the birria contest in the office, but it did win in the Underwood house! Yes, my family prefers it to the one I submitted!!

Roger, we salute you and thank you for sharing your recipe with us.

INGREDIENTS

• 3lbs Beef Roast (any type / cut of your choice)

• Garlic Salt

• Pepper

• 2 cans (7.75 oz) El Pato, Jalapeno Salsa (green)

• 1 cans (7.75 oz) El Pato Mexican Hot Style Tomato Sauce (yellow)

• 3 - 4 garlic cloves, peeled and whole

• 3 jalapenos, whole w/stems removed (seeded or de-seeded your choice)

• Chicken Broth

• 1 tsp Cumin (optional - an Underwood addition :) )

INSTRUCTIONS

1. Liberally season (to personal preference) the beef roast with garlic salt and pepper

2. Add beef roast, El Pato, garlic, and jalapenos to the crockpot

3. Add chicken both just until beef roast is covered

4. Slow cook

   1. High for 4 hours

   2. Low for 8 hours *Meat should be tender enough to shred. If not, continue to cook until you reach desired tenderness.
      

5. When tender, remove from crockpot and shred with two forks

6. Add cumin to the broth in the crockpot mix well

7. Return shredded meet to the broth

8. Taste test and season with salt, as desired

Enjoy it however you like! We love it taco-style: warm, homemade corn tortillas topped with onion, cilantro, and lime pico, with birria broth served on the side for dipping.