Discover the magic of birria in your crockpot Enjoy effortless flavorful bliss with this easy recipe that transforms mealtime into a celebration
Ingredients
Scale
3 lbs of beef chuck roast
5 dried guajillo peppers
3 dried ancho peppers
1 onion, chopped
4 garlic cloves, minced
4 cups of beef broth
1 teaspoon of cumin
1 teaspoon of oregano
2 bay leaves
2 tablespoons of lime juice
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Step 1: Prepare the Peppers – Remove the stems and seeds from the dried guajillo and ancho peppers. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Rehydrate the peppers by soaking them in hot water for 15 minutes.
Step 2: Blend the Marinade – Add the softened peppers to a blender with 1 cup of beef broth, onion, garlic, cumin, oregano, lime juice, and a sprinkle of salt. Blend until smooth.
Step 3: Prepare the Meat – Cut the beef chuck roast into large chunks. Season with salt and pepper, and optionally sear in a hot skillet until browned (3-4 minutes per side).
Step 4: Combine in the Crockpot – Transfer seared meat to the crockpot, pour the marinade over, and add remaining beef broth and bay leaves.
Step 5: Cook – Set the crockpot on low for 6-8 hours or on high for 3-4 hours.
Step 6: Shred and Serve – After cooking, remove bay leaves and shred the meat with two forks. Stir it back into the sauce.
Notes
Discover the effortless way to make authentic Mexican birria in a crockpot, with rich flavors, minimal prep time, and perfect for busy days!
