Name: Beef Birria in the Crockpot
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast; 4 cups beef broth; 1 onion, chopped; 4 cloves garlic, minced; 2-3 dried guajillo chilis, stems and seeds removed; 1-2 dried ancho chilis, stems and seeds removed; 1 tsp ground cumin; 1 tsp dried oregano; Salt and pepper to taste; 1 bay leaf; 2 tbsp vegetable oil

Description

A flavorful and savory Beef Birria cooked in a crockpot, perfect for family gatherings and cozy dinners.

Ingredients

2 lbs beef chuck roast
4 cups beef broth
1 onion, chopped
4 cloves garlic, minced
2-3 dried guajillo chilis, stems and seeds removed
1-2 dried ancho chilis, stems and seeds removed
1 tsp ground cumin
1 tsp dried oregano
Salt and pepper to taste
1 bay leaf
2 tbsp vegetable oil

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Instructions

Sear the Beef: In a skillet, heat the vegetable oil over medium heat. Add the beef chuck roast, browning it on all sides.
Blend the Spice Mix: In a blender, combine the guajillo and ancho chilis, onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until smooth.
Combine Ingredients: Place the seared beef in the crockpot. Pour the chili mixture over it, then add the remaining beef broth, bay leaf, salt, and pepper.
Cook: Cover and cook on low for 480 minutes, or until the beef is incredibly tender.
Shred and Serve: Once cooked, shred the beef using two forks and mix it back into the stew.

Notes

Serve with warm corn tortillas, fresh cilantro, diced onions, and lime wedges for a complete experience. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Crockpot
Cuisine: Mexican