Dried Oregano (Mexican Oregano If You Can Find It (it is more citrusy mexican oregano if you can find it it is more citrusy): 1 TSP
Cumin: 1 TSP
Chili Powder Blend: 2 TSP
Cinnamon (Small, 1 cinnamon stick): 1/2 TSP
Chipotle In Adobo (see notes): 3 Oz.
Canned Crushed Tomatoes (Roasted, fire if you can find it): 1 Cup
Beef Broth: 3 Cup
White Vinegar: 1 TBSP
Kosher Salt: 2 TSP
Bay Leaves: 2
Corn Tortillas: 16
Shredded Monterey Jack (Shredded, oaxaca queso chihuahua): 2 Cup
Chopped Fresh Cilantro (Chopped, for serving): 1/2 Cup
Lime Wedges (Optional, for serving)
Guajillo (Optional, ancho arbol chiles in place of chipotle for a more traditional birria see note below in place of chipotle for a more traditional birria see note below)
Instructions
Heat a large skillet over medium heat and spray with cooking spray.
Brown the beef on all sides in two batches.
Transfer the beef to the slow cooker.
In a blender, or food processor, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomato, beef broth, white vinegar and salt.
Pour over beef.
Add bay leaves and cook on low heat for 8 hours.
Shred beef.
Strain the broth.
Return beef to slow cooker with ½ cup broth and keep warm.
Save remaining broth for dipping tortillas and serving.
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