Discover the magic of Mexican birria in your crockpot with this effortless recipe Savor rich flavors with minimal effort Perfect for any occasion
Ingredients
Scale
2–3 lbs of Chuck roast or beef shank
4–5 dried guajillo chiles
2–3 dried ancho chiles
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons of ground cumin
1 teaspoon of oregano
4 cups of beef broth
Juice from 2 limes
2 bay leaves
Salt to taste
Instructions
Step 1: Prepare the Chiles – Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet for 2-3 minutes and soak them in warm water for about 15 minutes.
Step 2: Blend the Sauce – In a blender, combine soaked chiles, minced garlic, chopped onion, cumin, oregano, lime juice, and a cup of beef broth. Blend until smooth.
Step 3: Prepare the Meat – Cut the chuck roast into large chunks. Season with salt and pepper. Sear the beef in a large skillet for about 3 minutes on each side.
Step 4: Combine in the Crockpot – Transfer seared beef to the crockpot. Pour blended sauce over the meat, add remaining beef broth, and bay leaves. Stir gently.
Step 5: Cook – Cover crockpot and set on low for 8 hours.
Step 6: Shred and Serve – After cooking, shred the beef and return to the pot. Let it rest for an additional 10 minutes.
Notes
An effortless way to make traditional Mexican birria using a crockpot, delivering rich flavors and tender meat.
