Description
Crockpot birria is a mouthwatering Mexican dish that combines tender, slow-cooked beef with an array of spices for a rich, flavorful stew. Perfect for tacos, burritos, or cozy bowls, this recipe invites you to relish every bite. With its vibrant colors and unforgettable taste, it’s sure to impress your guests while being effortlessly easy to prepare—ideal for busy weeknights or special gatherings. Enjoy the delightful aroma wafting through your home as it cooks low and slow!
Ingredients
Scale
- 3 lbs chuck roast
- 4 dried guajillo peppers
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 1 tsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- Fresh cilantro (for garnish)
- Juice of 2 limes
Instructions
- Chop onions and mince garlic. Remove stems and seeds from guajillo peppers and soak them in hot water for about 15 minutes until soft.
- Blend soaked peppers, onions, garlic, cumin, oregano, lime juice, and half of the beef broth until smooth.
- Brown chuck roast on all sides in a skillet over medium heat to enhance flavor.
- Place roast in the crockpot with the blended sauce mixture and remaining beef broth. Add bay leaves and stir to coat.
- Cover and set the crockpot to low for 8 hours or high for 4 hours until meat is tender and shreds easily with a fork.
- Remove meat from the pot, shred it using two forks, return it to the pot to soak up more sauce before serving in warmed tortillas topped with cilantro and lime.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg