Irresistible Crockpot Birria
Experience the magic of crockpot birria, a savory Mexican stew that brings together tender, slow-cooked beef and a medley of spices. Each bite is an explosion of rich flavors, making it perfect for cozy family dinners or gatherings with friends. This easy-to-follow recipe will fill your home with inviting aromas, ensuring you gather around the table to share delicious moments.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 dried guajillo peppers
- 2 medium onions, sliced
- 5 cloves garlic, minced
- 2 tsp cumin (preferably freshly ground)
- 2 tsp oregano (Mexican preferred)
- 4 cups low-sodium beef broth
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Prepare the Peppers: Remove stems and seeds from the dried guajillo peppers. Toast them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Sauté Onions and Garlic: In a skillet or crockpot on sauté mode, cook sliced onions until translucent, then add minced garlic for an additional 1-2 minutes.
- Create the Sauce: Blend toasted peppers with sautéed onions, garlic, cumin, oregano, beef broth, salt, and pepper until smooth.
- Cook the Meat: Place the chuck roast in the crockpot and pour the sauce over it. Cook on low for 8 hours or high for 4 hours.
- Shred the Meat: After cooking, remove the meat and shred it while warm. Return shredded meat to the sauce for flavor infusion.
- Add Lime Juice: Squeeze fresh lime juice over before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg