Description
A delicious and comforting slow-cooked Mexican dish featuring tender beef in a rich, spicy sauce, perfect for any occasion.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas (for serving)
- Chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Remove the stems and seeds from the dried chilies and soak them in hot water for about 20 minutes until softened.
- Combine the soaked chilies, beef broth, onion, garlic, cumin, oregano, and a pinch of salt and pepper in a blender; blend until smooth.
- Place the beef chuck roast in the crockpot and pour the blended sauce over the top.
- Cook on low for 480 minutes or high for 240 minutes, until the meat is tender and easily shreds.
- Shred the meat with two forks and mix it with the sauce in the crockpot.
- Serve the birria with warm corn tortillas, garnished with chopped cilantro and lime wedges. Enjoy as tacos, in a rice bowl, or in ramen!
Notes
For deeper flavor, let the shredded meat sit in the sauce before serving. Experiment with different chilies based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg