Description
Dive into the rich flavors of this slow-cooked Mexican Beef Birria, made simple with a crockpot for fall-apart tender beef immersed in a bold broth.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo peppers, seeded and chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 4 cups beef broth
- 1/2 cup chopped cilantro
- 1 cup shredded cheese (like Oaxaca or mozzarella)
- Tortillas for serving
Instructions
- Sauté onions and garlic: Heat a splash of oil in a medium skillet over medium heat. Add chopped onion and minced garlic, sautéing until golden brown, about 4-5 minutes.
- Prepare the sauce: In a blender, combine the chopped guajillo peppers, ground cumin, oregano, paprika, and a splash of beef broth. Blend until smooth.
- Combine ingredients in the crockpot: Place the beef chuck roast at the bottom of your crockpot, pour the blended sauce over the meat, and add sautéed onions and garlic along with the remaining beef broth. Season with salt and pepper.
- Slow cook: Set the crockpot to low and cook for about 480 minutes (8 hours), or until the meat is tender and shreds easily with a fork.
- Shred and serve: Shred the beef directly in the crockpot and serve warm on tortillas, topping with melted cheese and chopped cilantro.
Notes
Make the sauce a day ahead for enhanced flavor. For a faster option, use an Instant Pot.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg