Description
Savor this easy and delicious Mexican Birria Crockpot recipe, combining rich flavors with a simple cooking technique for a tender and hearty meal.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 3–4 dried guajillo chilies
- 2–3 dried ancho chilies
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 4 cups beef broth
- Salt and pepper to taste
- Optional: jalapeño or serrano peppers
- Optional: 1 tablespoon apple cider vinegar
- Optional: Fresh cilantro
Instructions
- Prepare the Chilies: Remove the stems and seeds from the dried guajillo and ancho chilies. Toast them gently in a dry pan over low heat for a few minutes until fragrant.
- Make the Marinade: In a blender, combine the toasted chilies, minced garlic, onion, cumin, oregano, chili powder, and beef broth. Blend until smooth.
- Marinate the Meat: Place the beef chuck roast in the crockpot and pour the marinade over the top. Season with salt and pepper.
- Cook: Cover the crockpot and set it to low. Let it cook for 8-10 hours or high for 4-6 hours, until the meat is tender and easily shreds.
- Shred the Meat: Once cooked, remove the beef from the crockpot and shred it using two forks. Return it to the sauce to soak up the flavors.
- Serve: Ladle the birria into bowls, garnish with chopped onion and cilantro, and serve with lime wedges and warm tortillas.
Notes
Allow the meat to marinate overnight for deeper flavors. Do not skip the toasting step for the chilies to bring out the best aroma.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 115 mg
Keywords: Mexican Birria, Crockpot Beef, Slow Cooker, Mexican Cuisine, Tender Beef