Description
Short Summary: Slow-cooked, deeply flavorful Mexican birria made in a crockpot. Perfect for tacos, bowls, or special gatherings.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 2 dried pasilla chilies
- 1 large onion, roughly chopped
- 5 cloves garlic
- 2 tsp cumin
- 1 tsp dried oregano
- 1–2 bay leaves
- 2 tbsp apple cider vinegar
- 4 cups beef broth or water
- Salt to taste
- Optional garnishes: chopped onions, cilantro, lime wedges, tortillas
Instructions
- Toast chilies lightly, remove stems and seeds, then soak in hot water 15 minutes.
- Blend chilies with onion, garlic, vinegar, cumin, oregano, and salt until smooth.
- Coat beef with the marinade, place in crockpot, add bay leaves and broth.
- Cook on low 8–10 hours or high 5–6 hours until meat is tender.
- Shred beef and strain consommé if desired.
- Serve in tortillas with garnishes, or enjoy as a stew with consommé.
Notes
- Adjust chilies to control heat.
- Use a mix of beef cuts for extra richness.
- Store consommé separately for better reheating results.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours (low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6–8
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 0g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg