Description
A flavorful and tender Mexican birria made effortlessly in a slow cooker—perfect for tacos or serving in a comforting bowl.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2–3 dried guajillo peppers
- 1–2 dried ancho peppers
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- Salt and pepper to taste
- Corn tortillas for serving
- Chopped cilantro and lime wedges for garnish
Instructions
- Soak the dried guajillo and ancho peppers in hot water for about 15 minutes until softened. Remove stems and seeds.
- Blend the softened peppers, beef broth, garlic, onion, cumin, oregano, paprika, salt, and pepper until smooth.
- Place the beef roast in the crockpot and pour the blended sauce over the meat.
- Cook on low for 480 minutes or high for 240 minutes until the meat is tender and can be shredded easily.
- Shred the beef inside the sauce and stir well.
- Serve in warm corn tortillas, garnished with cilantro and lime juice.
Notes
For a richer flavor, sear the beef before placing it in the crockpot. Adjust spiciness by changing the number of peppers used.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg