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Crockpot Birria

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A comforting and flavorful Crockpot version of traditional Birria that’s perfect for gatherings or family dinners.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 4 cups beef broth
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • Salt and pepper to taste
  • Tortillas for serving
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions

  1. Prepare the chiles by removing the stems and seeds. Soak them in hot water for about 15 minutes until soft.
  2. In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, and a bit of the beef broth. Blend until smooth.
  3. In the crockpot, place the beef chuck roast and season with salt and pepper. Pour the blended mixture over the meat.
  4. Add the remaining beef broth to the crockpot, ensuring the meat is well covered.
  5. Cook on low for 8 hours or until the beef is tender and easily shredded.
  6. Once cooked, shred the beef in the crockpot and stir it into the broth, allowing the flavors to meld.
  7. Serve the birria in warmed tortillas, garnished with fresh cilantro and lime wedges if desired.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or microwave.

Nutrition

Find it online: https://thestationrecipes.com/crockpot-birria/

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