Description
Slow-cooked Mexican beef birria made in the crockpot with chilies, tomatoes, and spices. Tender beef perfect for tacos or stew.
Ingredients
3 lbs beef chuck roast
2 guajillo chilies
2 ancho chilies
2 pasilla chilies (optional)
2 Roma tomatoes
1/2 onion
4 garlic cloves
2 cups beef broth
1 cinnamon stick
2 bay leaves
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 tbsp apple cider vinegar
1 tbsp oil
Salt and pepper
Instructions
1. Toast chilies; soak in hot water 15 minutes.
2. Blend chilies with tomatoes, onion, garlic, vinegar, and 1 cup broth.
3. Sear beef in oil; transfer to crockpot.
4. Pour sauce over beef with remaining broth and spices.
5. Cook low 8 hours or high 5 hours.
6. Shred beef and return to sauce.
7. Serve with tortillas or rice.
Notes
Chuck roast gives tender results.
Save broth as dipping sauce for tacos.
Freeze leftovers up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg