Description
A hearty Slow Cooker Mexican Beef Birria dish featuring tender beef, a complex blend of spices, and served with warm tortillas.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups low-sodium beef broth
- 1 cup chopped cilantro
- 1 cup shredded cheese (Oaxaca or mozzarella)
- Tortillas for serving
Instructions
- Toast the chiles in a large pan over medium heat for about 2-3 minutes until fragrant.
- Blend the toasted chiles, onion, garlic, cumin, oregano, paprika, salt, pepper, and a splash of beef broth until smooth.
- Prepare the slow cooker by placing the seasoned beef chuck roast inside and pouring the blended sauce over it.
- Add the remaining beef broth, ensuring the meat is submerged.
- Cook on low for 8 hours, or until the beef is tender and easily shredded.
- Shred the beef in the slow cooker using tongs and serve with warmed tortillas, cheese, onion, and cilantro.
Notes
For deeper flavors, prepare the sauce a day in advance. Use an Instant Pot for faster cooking if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg