Description
This easy crockpot birria delivers rich, authentic Mexican flavor with tender slow-cooked beef in a bold chile sauce. Perfect for tacos or serving as a hearty stew.
Ingredients
3 pounds beef chuck roast, cut into large chunks
1 pound beef short ribs
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon olive oil
4 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
2 cups hot water
4 cloves garlic
1 medium white onion, chopped
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
2 cups beef broth
1 cup water
Instructions
Soak dried chiles in 2 cups hot water for 15–20 minutes.
Season beef with salt and pepper. Sear in olive oil until browned.
Blend softened chiles with garlic, onion, vinegar, spices, and 1 cup soaking liquid until smooth.
Place beef in crockpot. Pour sauce over meat. Add bay leaves, beef broth, and water.
Cook on low for 8–10 hours or high for 5–6 hours until tender.
Shred beef, discard bones and bay leaves, and return meat to broth before serving.
Notes
For deeper flavor, lightly toast dried chiles before soaking. Adjust spice level by adding or reducing chiles. Birria tastes even better the next day and freezes well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 8 hours