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To make Crockpot Beef Birria, you need a few key ingredients. Here is what you'll need: - 3 lbs beef chuck roast, cut into large chunks - 4 dried guajillo chilies - 2 dried ancho chilies - 1 dried pasilla chili - 1 medium onion, quartered - 4 cloves garlic, minced - 2 cups beef broth - 1 teaspoon cumin - 1 teaspoon oregano - 1 tablespoon apple cider vinegar - 2 bay leaves - Salt and pepper to taste - 1 tablespoon vegetable oil The spices give the birria its rich flavor. You will use cumin and oregano. These spices add warmth and depth. The apple cider vinegar balances the richness, adding a nice tang. Don't forget salt and pepper! They help elevate all the other flavors. For a tasty finish, add garnishes. Fresh cilantro brings brightness. Lime wedges add a zesty kick. Serve the birria in bowls with a splash of broth. Don't forget warm corn tortillas for dipping. This makes every bite even more delicious! {{ingredient_image_1}} First, gather your dried chilies. You will need guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for 2-3 minutes. This step makes them fragrant. Remove the stems and seeds. Place the toasted chilies in a blender. Add the quartered onion, minced garlic, and beef broth to the blender. Include cumin, oregano, apple cider vinegar, and bay leaves. Season with salt and pepper. Blend everything until smooth to form a spicy adobo sauce. Next, heat a large skillet over medium-high heat. Add vegetable oil to the skillet. Once hot, add the beef chuck roast chunks. Brown the beef on all sides for 4-5 minutes. This step adds rich flavor and color. Once browned, transfer the beef to your crockpot. Now, pour the adobo sauce over the beef in the crockpot. Make sure all the beef is coated. Cover the crockpot with its lid. Cook on low for 8 hours or on high for 4 hours. The beef should become tender and shreddable. After cooking, remove the bay leaves. Shred the beef with two forks. Stir it into the sauce. Adjust the seasoning with salt and pepper if needed. Serve your birria with fresh cilantro and lime wedges. Enjoy this comforting dish with warm corn tortillas! To get the best flavor in your beef birria, use fresh ingredients. Start with high-quality beef chuck roast. The marbled fat gives taste and tenderness. Next, toast the dried chilies before blending. This step brings out their rich aroma. Aim for a balance of guajillo, ancho, and pasilla chilies. Each adds a unique flavor. Don't skip the spices. Cumin and oregano enhance the depth. Finally, let the birria simmer slowly. This allows all flavors to meld perfectly. One common mistake is not toasting the chilies. This can make your dish taste flat. Another mistake is rushing the browning of the beef. Take your time; this step adds flavor. Avoid over-seasoning too early. You can always add more salt later. Lastly, don’t skip the vinegar. It brightens the flavors and adds a nice zing. After cooking, let your beef rest for a few minutes. This keeps it juicy. Use two forks to shred the beef. Pull apart against the grain for the best texture. Mix the shredded beef back into the sauce. This helps it soak up all that yummy flavor. Serve it with fresh cilantro and lime for a burst of freshness. Enjoy your meal with warm tortillas for dipping! Pro Tips Chili Toasting: Toasting the dried chilies enhances their flavor, making your adobo sauce richer and more aromatic. Broth Choice: Using homemade beef broth will elevate the dish's taste, but store-bought works well in a pinch. Shredding Technique: For easier shredding, let the beef rest for a few minutes after cooking to retain moisture. Serving Suggestion: Serve with warm corn tortillas and a side of pickled onions for an authentic touch. {{image_2}} You can use other cuts of meat for birria. Chuck roast works great, but brisket or short ribs also bring rich flavor. These cuts have a lot of fat, which makes the meat tender and juicy. Just remember to adjust cooking times. Thinner cuts may need less time to cook. You can make a tasty vegetarian or vegan birria too. Use jackfruit or mushrooms instead of beef. They soak up all the flavors from the spices well. If you want a plant-based option, try Beyond Meat. Just follow the same steps for cooking but skip the browning. This way, you can enjoy birria without meat. Chilies add depth to birria. You can mix and match different types. For a smoky flavor, add chipotle peppers. For heat, try adding more guajillo or serrano chilies. If you prefer a milder dish, stick with just ancho chilies. Experiment with the chili mix until you find your favorite blend! To keep leftover beef birria fresh, let it cool first. Transfer the birria into an airtight container. Store it in the fridge for up to three days. If you want to save it longer, freezing is a great option. For freezing, use freezer-safe containers or bags. Portion out the birria for easy meals later. Date the containers to know when you stored them. Beef birria can last up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. To reheat, use a pot over medium heat. Add a splash of beef broth to keep it moist. Stir it often until hot. You can also microwave it in a bowl. Cover it with a paper towel and heat in short bursts. Always check that it is hot throughout before serving. Beef birria is a rich, flavorful Mexican stew. It uses beef, dried chilies, and spices. The meat cooks slowly, making it tender. This dish often has a deep red color from the chilies. You can serve it with broth, tortillas, and fresh toppings. It is perfect for gatherings or cozy dinners. Yes, you can make it spicy! To add heat, use more dried chilies. Try adding extra guajillo or pasilla chilies. You can also add fresh jalapeños or serranos. Just remember, taste the sauce as you go. Adjust the spice level to fit your taste. Serve beef birria in bowls with some broth. Top it with chopped cilantro and lime wedges. Add warm corn tortillas on the side for dipping. You can also include diced onions or sliced radishes as toppings. This makes each bite special and full of flavor. Crockpot beef birria is a rich and tasty dish made simple with my steps. I showed you the key ingredients, spices, and garnishes needed for this meal. You learned how to prepare dried chilies and brown beef. Plus, I shared tips to get authentic flavors and avoid mistakes. Now, you can enjoy your delicious birria any time. Whether you stick to traditional meat or try a veggie version, you can make it work. Dive into this recipe and create great meals to share. Your culinary journey is just beginning!

Heavenly Slow-Cooked Beef Birria

A rich and flavorful slow-cooked beef dish with a spicy adobo sauce, perfect for serving with tortillas.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 dried pasilla chili
  • 1 medium onion, quartered
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • to taste salt and pepper
  • 1 tablespoon vegetable oil
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Start by toasting the dried chilies in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove stems and seeds, then place them in a blender.
  • Add the quartered onion, minced garlic, beef broth, cumin, oregano, apple cider vinegar, bay leaves, salt, and pepper to the blender with the chilies. Blend until smooth to create a spicy adobo sauce.
  • In a large skillet, heat the vegetable oil over medium-high heat. Brown the beef chunks on all sides, about 4-5 minutes each.
  • Transfer the browned beef to the crockpot and pour the adobo sauce over the beef pieces.
  • Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreddable.
  • Once done, remove the bay leaves and shred the beef with two forks. Stir the shredded beef well into the sauce. Adjust seasoning with salt and pepper, if needed.

Notes

Serve with warm corn tortillas for dipping.
Keyword beef, birria, Mexican, slow-cooked