Savor this easy delish Mexican Birria Crockpot recipe Perfect for quick meals it combines rich flavors with a simple cooking tech Enjoy
Ingredients
Scale
3 lbs beef chuck roast
1 onion, quartered
4 cloves garlic, minced
3–4 dried guajillo chilies
2–3 dried ancho chilies
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
4 cups beef broth
Salt and pepper to taste
Optional: jalapeño or serrano peppers
Optional: 1 tablespoon apple cider vinegar
Optional: Fresh cilantro
Instructions
Prepare the Chilies: Remove the stems and seeds from the dried guajillo and ancho chilies. Toast them gently in a dry pan over low heat for a few minutes until fragrant.
Make the Marinade: In a blender, combine the toasted chilies, minced garlic, onion, cumin, oregano, chili powder, and beef broth. Blend until smooth.
Marinate the Meat: Place the beef chuck roast in the crockpot and pour the marinade over the top. Season with salt and pepper.
Cook: Cover the crockpot and set it to low. Let it cook for 8-10 hours or high for 4-6 hours, until the meat is tender and easily shreds.
Shred the Meat: Once cooked, remove the beef from the crockpot and shred it using two forks. Return it to the sauce to soak up the flavors.
Serve: Ladle the birria into bowls, garnish with chopped onion and cilantro, and serve with lime wedges and warm tortillas.
