Discover this simple flavorful recipe for savory Crockpot Mexican Beef Birria Perfect for effortless meals packed with rich comforting flavors 154 chars
Ingredients
Scale
3 lbs beef chuck roast
2 cups beef broth
3–4 dried ancho chiles
2 dried guajillo chiles
4 cloves garlic
1 medium onion, diced
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground cinnamon
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Prepare the chiles: Remove the stems and seeds from the dried ancho and guajillo chiles. Soak them in hot water for about 15 minutes until softened. Drain before use.
Blend the sauce: In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, cinnamon, and a little beef broth. Blend until smooth.
Prep the beef: Cut the beef chuck roast into large chunks and season generously with salt and pepper.
Combine in the crockpot: Place the seasoned beef in the crockpot and pour the blended sauce over it. Add the remaining beef broth.
Cook: Cover the crockpot and cook on low for 8 hours or high for 4-5 hours.
Shred the beef: Once cooked, carefully use two forks to shred the beef in the pot, mixing it back into the broth.
Serve: Ladle the birria into bowls, garnish with cilantro, and serve with lime wedges and your choice of garnishes.
