Description
A savory and tender Mexican birria made easy in the crockpot. Perfect for tacos, quesadillas, or served with rice.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried ancho chiles, stems removed
- 3 dried guajillo chiles, stems removed
- 1 onion, quartered
- 4 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 2 bay leaves
- 1/4 cup apple cider vinegar
Instructions
- Place dried chiles in a bowl and cover with hot water for 10 minutes to soften.
- Drain chiles and blend with onion, garlic, cumin, oregano, cinnamon, paprika, salt, pepper, and beef broth until smooth.
- Pour the blended sauce over the beef in the crockpot. Add bay leaves and vinegar.
- Cover and cook on low for 8 hours or until the meat is tender and shreds easily.
- Remove bay leaves. Shred the beef and serve in tacos, quesadillas, or with rice.
Notes
- For a spicier birria, add 1-2 dried arbol chiles.
- Serve with chopped onion, cilantro, and lime wedges.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg