Description
A nourishing and comforting Mexican stew made with tender beef and aromatic spices, cooked effortlessly in a crockpot.
Ingredients
Scale
- 2 lbs beef chuck roast
- 5 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 bay leaves
- Corn tortillas
- Chopped cilantro and onion for serving
Instructions
- Toast the dried chiles in a pan over medium heat until fragrant, about 2-3 minutes. Soak them in hot water for 15 minutes to soften.
- Blend the soaked chiles, onion, garlic, beef broth, cumin, oregano, black pepper, and salt until smooth to create a rich sauce.
- Place the beef chuck roast into the crockpot. Pour the blended sauce over the meat and add the bay leaves.
- Cover the crockpot and cook on low for 6-8 hours or until the meat is fork-tender.
- Remove the beef from the crockpot and shred it with two forks. Return the shredded beef to the pot and stir to coat with the sauce.
- Serve the birria in warm corn tortillas topped with fresh cilantro and diced onion.
Notes
Perfect for gatherings or cozy family dinners. Serve with lime wedges and salsa for added flavor.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg