Crockpot Birria
A flavorful and comforting Mexican dish made in a crockpot, perfect for gatherings, featuring tender shredded beef in a rich and savory broth.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast
- 4 cups beef broth
- 3 dried guajillo chilies toasted
- 2 dried ancho chilies toasted
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
For Serving
- Corn tortillas for tacos
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Toast the guajillo and ancho chilies in a hot skillet for a few seconds until fragrant, then remove the stems and seeds and soak them in hot water for 15 minutes.
- In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, and a bit of beef broth to create a smooth paste.
Cooking
- Place the beef chuck roast in the crockpot and season with salt and pepper. Pour the chili paste over the beef and add the remaining beef broth.
- Cover and cook on low for 8 hours or until the meat is tender and easily shreddable.
- Once cooked, shred the beef and mix with the broth.
Serving
- Serve the birria as a stew or prepare tacos using corn tortillas, topped with cilantro and a squeeze of lime.
Notes
Make sure to toast the chilies lightly before soaking them to enhance their flavor. For extra richness, add a touch of Mexican chocolate or roasted tomatoes to the chili paste. For a spicier birria, add more dried chilies or hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.