Description
A rich and comforting slow-cooked beef birria, perfect for tacos and family gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 4 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (for serving)
- Corn tortillas (for serving)
Instructions
- Soak the chilies in hot water for about 15 minutes until softened.
- Blend the drained chilies with garlic, onion, cumin, oregano, bay leaf, and 1 cup of beef broth until smooth.
- Prepare the chuck roast by seasoning it generously with salt and pepper.
- Combine the chili sauce with the beef in the slow cooker, ensuring every piece is coated.
- Slow cook on low for 8 hours until the beef is tender.
- Shred the beef with two forks once it’s cooked.
- Serve with warm corn tortillas and garnish with cilantro, diced onions, and cheese.
Notes
Make the sauce a day in advance for a hassle-free cooking experience. Customize flavors with lime juice or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg