Description
A flavorful and tender Crockpot Mexican Beef Birria, perfect for cozy gatherings or taco night, infused with spices and served with warm tortillas.
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
- ½ cup chopped cilantro
- 1 cup shredded cheese (like Oaxaca or mozzarella)
- Tortillas for serving
Instructions
- Begin by drizzling a little oil into your skillet over medium heat. Sauté the chopped onion and minced garlic, stirring them gently until they turn fragrant and golden brown—about 4-5 minutes.
- While they’re sizzling, toss the chopped guajillo peppers, ground cumin, oregano, paprika, and a splash of beef broth into your blender. Blend until you achieve a smooth, vibrant paste.
- Place your beef chuck roast into the crockpot. Pour the blended mixture over the meat, making sure to coat it generously.
- Add the sautéed onions and garlic to the mix, pouring in the remaining beef broth and seasoning everything with salt and pepper.
- Cover and let the crockpot work its wonders on low heat for about 480 minutes (8 hours).
- Once it’s done, shred the beef directly in the crockpot, mixing it well with the juices.
- Serve the shredded beef on warm tortillas, topped with melty cheese and a sprinkle of fresh cilantro.
Notes
Make-ahead tips: Prepare the beef birria a day in advance. Reheat it covered in the refrigerator, either on the stovetop or in the crockpot on low.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Crockpot, Mexican, Beef Birria, Tacos, Comfort Food