Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 3–4 dried guajillo chilies
- 2–3 dried ancho chilies
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 4 cups beef broth
- Salt and pepper to taste
- jalapeño or serrano peppers (optional)
- 1 tablespoon apple cider vinegar (optional)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Chilies: Remove stems and seeds from guajillo and ancho chilies. Toast them in a dry pan over low heat until fragrant.
- Make the Marinade: Blend toasted chilies with garlic, onion, spices, and beef broth until smooth.
- Marinate the Meat: Place beef in the crockpot, pour marinade over it, and season with salt and pepper.
- Cook: Cover and cook on low for 8–10 hours or high for 4–6 hours until meat is tender.
- Shred the Meat: Remove beef from crockpot, shred it with forks, then return to sauce.
- Serve: Ladle birria into bowls; garnish with cilantro and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 hours (low)
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg