Birria

• 2 dried California chile peppers, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 New Mexico dried red chile pods, stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 slice onion, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 1/2 onions, chopped
• 3 1/2 pounds boneless beef chuck roast, cut into chunks
• 6 bay leaves
• salt to taste

1. Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
4. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

peppers, chiles, guajillo chiles, ancho chiles, pods, water, garlic, onion, ground black pepper, oregano, ground cumin, ground cinnamon, onions, boneless beef chuck roast, bay leaves, salt

Taken from www.allrecipes.com/recipe/268963/birria/ (may not work)