Description
Discover the rich and savory flavors of Crockpot Mexican Beef Birria, a slow-cooked Mexican classic perfect for tender, juicy beef infused with a spicy, aromatic chili sauce. This easy-to-make recipe uses dried chilies and a blend of warm spices to create a deliciously complex sauce that pairs beautifully with shredded beef, served in warm corn tortillas with fresh garnishes.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast, cut into large chunks
- Salt to taste
- Black pepper, 1/2 teaspoon
- 2 tablespoons vegetable oil
Chili Sauce
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1 cup crushed tomatoes
- 2 tablespoons apple cider vinegar
- 2 cups beef broth (divided)
- 2 bay leaves
- 2 tablespoons chopped fresh cilantro
To Serve
- Corn tortillas
- Lime wedges
- Chopped onions
Instructions
- Toast and Soak Chilies: Begin by toasting the dried guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Then transfer the chilies to a bowl, cover them with hot water, and soak for 15 minutes until softened.
- Prepare Chili Sauce: Drain the soaked chilies and blend them together with the minced garlic, chopped onion, cumin, smoked paprika, cinnamon, cloves, oregano, allspice, crushed tomatoes, apple cider vinegar, and 1 cup of beef broth until the mixture is smooth and well combined.
- Season and Sear Beef: Season the beef chunks generously with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef pieces on all sides for about 2 to 3 minutes per side until nicely browned, which helps develop deep flavor.
- Slow Cook Beef: Transfer the seared beef into the crockpot. Pour the blended chili sauce over the beef. Add the remaining 1 cup of beef broth and the bay leaves. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and easily shreddable.
- Shred and Finish: Remove and discard the bay leaves. Using two forks, shred the beef directly inside the crockpot, mixing it with the sauce. Stir in the chopped fresh cilantro for brightness and freshness.
- Serve: Warm the corn tortillas and serve the birria beef inside them. Garnish with lime wedges and chopped onions. Optionally, use some of the cooking liquid as a flavorful consommé for dipping or alongside the tacos.
Notes
- For enhanced flavor, marinate the beef in the blended chili sauce for 2 to 4 hours before cooking.
- Leftovers keep well in the refrigerator for up to 4 days; reheat gently to maintain tenderness.
- Use the flavorful cooking liquid to make birria tacos or transform it into a delicious, spicy soup.
