Description
A delicious and authentic recipe for Crockpot Mexican Beef Birria, perfect for tacos or as a hearty stew.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 chipotle peppers in adobo sauce
- 1 onion, quartered
- 6 cloves garlic
- 1 (14 oz) can diced tomatoes
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 bay leaves
- Salt & black pepper, to taste
- Fresh cilantro & lime wedges, for serving
- Corn tortillas, for tacos
Instructions
- Soak dried chiles in hot water for 15 minutes until softened.
- Blend softened chiles, chipotle peppers, tomatoes, onion, garlic, vinegar, and spices into a smooth sauce.
- Place beef in crockpot. Pour chile sauce and beef broth over the meat. Add bay leaves.
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beef is tender and shreds easily.
- Remove beef, shred with forks, and return to the broth.
- Serve as stew or with warm corn tortillas, fresh cilantro, and lime wedges for authentic birria tacos.
Notes
- Adjust the spice level by adding more or fewer chipotle peppers.
- For a richer flavor, sear the beef chunks before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 8-9 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg