Description
A hearty and flavorful Crockpot Mexican Beef Birria that showcases tender beef slow-cooked in rich spices, perfect for any gathering.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 4 cups beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tsp cumin
- 2 tsp oregano
- 1 cinnamon stick
Instructions
- Cut the beef chuck roast into manageable chunks for optimal cooking.
- Remove the stems and seeds from the guajillo and ancho chiles, then toast them lightly in a dry skillet over medium heat for a minute or two.
- In the crockpot, layer the beef, toasted chiles, beef broth, chopped onion, minced garlic, cumin, oregano, and the cinnamon stick.
- Cover the crockpot, set it on low, and cook for 8 hours.
- Once cooked, use two forks to shred the beef inside the crockpot.
- Serve hot, accompanied by warm tortillas or in tacos.
Notes
For extra flavor, consider marinating the beef in spices the night before. Store chopped vegetables in the fridge for up to two days for efficiency.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg