Birria (pronounced "vee-dee-a") is one of the foods I always remember from childhood that would make my mouth water just from the smell. My mom would make this for parties or holidays and although her crockpot started out full, by the end of the night it was empty. This dish is traditionally served with flour or corn tortillas (gorditas are best), pinto beans and Spanish rice.
Birria (my mom's recipe)
1 3 to 5 lb. beef roast (preferably brisket - NOT "CORNED" BEEF BRISKET)
1 large can whole tomatoes, crushed (you can do this with kitchen shears right in the can)
3 large carrots shredded
1 large white onion, sliced very thin
2 celery stalks, sliced thin
1 jar medium sized Spanish olives, sliced
Seasonings to taste: salt, pepper, cumin, oregano, garlic powder
Put roast in the crock pot. When roast is done (8 hours on low or 4-5 hours on high) remove it from crock and shred. Remove any fat and save the broth. Layer in the crock pot in equal amounts as follows: meat, tomatoes, onions, carrots, celery, olives, broth. Repeat layers. Allow to heat for 30 minutes so flavors can blend.