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Mexican Birria

A flavorful crockpot recipe that brings the rich and bold flavors of traditional Mexican birria to your home with minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef stew meat (or chuck roast)
  • 3 pieces dried guajillo peppers, seeds removed
  • 2 pieces dried ancho peppers, seeds removed
  • 1 medium onion, roughly chopped
  • 6 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • Corn for serving tortillas
  • for garnish fresh cilantro, diced onion, and lime

Method
 

Preparation
  1. Start by placing the dried guajillo and ancho peppers in a dry skillet over medium heat. Toast them lightly for about 2-3 minutes until fragrant.
  2. Transfer the peppers to a bowl and cover them with hot water to soften for about 15 minutes.
  3. In a blender, combine the softened peppers, onion, garlic, beef broth, tomato paste, ground cumin, oregano, smoked paprika, and a pinch of salt and pepper. Blend until smooth.
  4. Place the beef stew meat in the crockpot and pour the blended marinade over the top. Mix well to ensure all the meat is coated.
Cooking
  1. Set the crockpot to low and cook for 6-8 hours, or until the meat is tender and easy to shred.
Serving
  1. Shred the meat using two forks and serve with warm corn tortillas.
  2. Top with cilantro, diced onion, and a squeeze of fresh lime. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or microwave. Flavors improve with time.