SLOW COOKER BIRRIA

Bahan-bahan

INGREDIENTS

• 60oz Chuck Roast (1135g) • Red Enchilada Sauce (10oz Can) (285g) • 1 Tbsp Oregano (4g) • 1 Tbsp Cumin (8g) • 1 Tbsp Chili Powder (8g) • 2 Tbsps Garlic Salt (25g) • 1 Tomato (7oz) (~200g) • 0.5 White Onion (100g) • 8 Garlic Cloves (40g) • 2 Guajillo Peppers (40g) (Optional) • 2 Chicken Bouillon Cubes (10g) (Optional)

Petunjuk

DIRECTIONS

1. Take out around 60oz of chuck roast and cut it into chunks roughly the size of your fist.

2. To a slow cooker, add the chuck roast, 1 can of red enchilada sauce (10oz), 1 Tbsp oregano, 1 Tbsp cumin, 1 Tbsp chili powder, 2 Tbsps garlic salt, 1 tomato cut into chunks, half of a white onion, and 6 garlic cloves.

3. (Optional) Add a few Guajillo peppers and 2 chicken bouillon cubes to the slow cooker.

4. Cover and cook on high for 6 hours or low for 8-10 hours. The meat should be very tender and you should be able to shred it with a fork.

5. When the meat is done cooking, remove all of the vegetables and 1 Cup of liquid. Blend it together to make a sauce. Set aside.

6. Drain the slow cooker of the remaining liquid and shred up all of the meat.

7. Add about 1 Cup of the sauce made in Step 5 back to the meat. Met together until evenly combined.

8. Evenly divide the meat into 10 meal prep containers (you can do this by weighing the finished product and dividing the weight by 10).

9. Store the containers in the freezer for up to 3 months or in the refrigerator for up to 3 days (go to page 5 for reheating instructions from frozen).

Catatan

250 Calories | 37g Protein | 5g Carbs | 10g Fat