Description
A rich and flavorful Mexican birria dish made with tender beef and infused with spices, perfect for sharing during celebrations.
Ingredients
Scale
- 3 lbs beef chuck or brisket
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Soak the dried chilies in hot water for 15-20 minutes until soft. After they are soft, remove the stems and seeds.
- Combine the soaked chilies, onion, garlic, cumin, oregano, and a bit of beef broth in a blender. Blend until smooth.
- Add the beef, chili sauce, remaining beef broth, apple cider vinegar, salt, and pepper to the slow cooker.
- Cook on low for 480 minutes or until the beef is tender.
- Shred the beef and serve in tacos or bowls with your favorite toppings.
Notes
Adjust the spice level by adding more or fewer chilies. For a quicker version, use a pressure cooker instead of a slow cooker.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 100mg