Description
A flavorful Mexican beef birria recipe that combines bold spices and tender beef, perfect for any occasion.
Ingredients
Scale
- 2 pounds beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- Tortillas (for tacos)
- Chopped onions and cilantro (for garnish)
Instructions
- Toast the dried chiles in a skillet for a few minutes until aromatic. Soak them in hot water until softened, about 10-15 minutes.
- In a blender, mix the soaked chiles with beef broth, onion, garlic, cumin, oregano, paprika, salt, pepper, and vinegar until smooth.
- Place the beef chuck roast in a crockpot and pour the sauce over it.
- Cook on low for about 8 hours or until the beef is fork-tender.
- Shred the beef with two forks and serve in bowls with consomme or in warm tortillas, garnished with onions and cilantro.
Notes
Marinate the beef overnight for deeper flavor; adjust spice level by using fewer chiles for milder taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg