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- 3 lbs beef chuck roast, trimmed and cut into chunks - 4 dried guajillo peppers, seeds removed - 2 dried ancho peppers, seeds removed - 4 cloves garlic, minced - 1 medium onion, chopped - 2 bay leaves - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1 teaspoon salt (adjust to taste) - 4 cups beef broth - 1/4 cup apple cider vinegar - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Corn tortillas (for serving) Start by soaking the dried guajillo and ancho peppers in hot water. Let them sit for 15-20 minutes until they soften. This step helps to bring out their rich flavors. After soaking, remove the seeds and place the peppers in a blender. Next, add the minced garlic, chopped onion, ground cumin, dried oregano, smoked paprika, black pepper, and salt into the blender. Pour in about 1 cup of beef broth and 1/4 cup of apple cider vinegar. Blend this mix until it becomes a smooth marinade. This blend is the heart of your birria. The key to great birria lies in its deep flavors. The dried guajillo and ancho peppers lend a rich, smoky taste. Garlic and onion add depth, while cumin and oregano bring warmth and earthiness. Smoked paprika enhances the dish with a subtle smokiness, making it truly special. The apple cider vinegar balances the richness of the beef. It adds a slight tang that brightens the overall flavor. With this mix of spices and seasonings, your Crockpot Beef Birria will be savory and flavorful. {{ingredient_image_1}} First, soak the dried guajillo and ancho peppers. Use hot water and let them sit for 15-20 minutes. This softens the peppers. After soaking, drain the water and put the peppers in a blender. Next, add four cloves of minced garlic and one chopped onion. Then, add two teaspoons of ground cumin, one teaspoon of dried oregano, one teaspoon of smoked paprika, half a teaspoon of black pepper, and one teaspoon of salt. Pour in a quarter cup of apple cider vinegar and one cup of beef broth. Blend everything until it is smooth. This mixture is your marinade, rich in flavor and spice. Now, take your three pounds of beef chuck roast. Cut it into chunks and place it in the crockpot. Pour the blended marinade over the beef. Make sure each piece is well-coated. Next, add the remaining beef broth and two bay leaves. Stir the mixture gently to combine all the ingredients. This step ensures that the beef absorbs the full flavor of the marinade. Cover the crockpot and set it to cook. For tender beef, cook on low for 8-10 hours. If you're in a hurry, you can set it to high for 4-6 hours. When the time is up, the beef will be tender and easy to shred. Take the beef out and use two forks to shred it. Return the shredded beef to the broth in the pot. This helps keep the meat moist and flavorful. When serving, warm some corn tortillas. Fill each tortilla with the birria beef and add chopped cilantro for garnish. Serve with lime wedges on the side. This dish is both savory and satisfying. To get tender beef in your birria, start with a good cut. I recommend using beef chuck roast. It has fat and marbling that makes it juicy. Cut it into chunks to help it cook better. Make sure you trim excess fat. This will keep the stew from being too greasy. Cook the beef low and slow. The crockpot is perfect for this. Set it on low for 8-10 hours. If you’re short on time, high for 4-6 hours works too, but low is best. The longer it cooks, the more tender it gets. Marinades make a big difference in flavor. For birria, the marinade is key. Start by soaking dried guajillo and ancho peppers. This softens them and brings out their taste. Blend them with garlic, onion, cumin, oregano, and smoked paprika. This mix gives depth to your dish. Don't skip the apple cider vinegar. It adds a nice tang. Pour the marinade over the beef in the crockpot. Make sure all the pieces are coated well. This step is crucial for flavor. When serving birria, warm corn tortillas are a must. You can heat them in a skillet or over a flame. Fill each tortilla with shredded beef. Garnish with fresh cilantro for a pop of color and taste. Serve with lime wedges on the side. A squeeze of lime brightens the dish. You can also add a small bowl of the broth for dipping. This adds a fun twist to your meal. Enjoy your birria tacos with family and friends! Pro Tips Toast the Peppers: Lightly toast the dried guajillo and ancho peppers in a dry skillet for a few seconds before soaking. This enhances their flavor and adds depth to your marinade. Marinate Overnight: For even more flavor, consider marinating the beef overnight in the blended marinade before cooking. This allows the spices to penetrate the meat. Use Beef Shank: For a more authentic birria, replace some of the beef chuck with beef shank. It adds a rich, beefy flavor and makes the broth even more delicious. Serve with Consommé: Don't forget to serve the birria with a small bowl of the flavorful broth (consommé) for dipping. It elevates the dish and adds a wonderful garnish with fresh lime and cilantro. {{image_2}} You can switch the beef chuck for other cuts. Brisket or short ribs work well too. They add great flavor and tenderness. If you choose a leaner cut like sirloin, cook it for less time. Sirloin can dry out if cooked too long. You can make a tasty birria without meat. Use jackfruit or mushrooms as your base. Both soak up flavors well. Use the same spices and broth to keep the taste rich. Lentils or chickpeas also add a hearty touch. Serve in corn tortillas with the same garnishes for a fun twist. Want more heat? Add extra dried guajillo or ancho peppers to the blend. You can also toss in jalapeños for a fresh kick. If you prefer milder flavors, reduce the number of peppers. Taste as you go, and adjust to your liking. Adding more garlic or onion can also balance the heat. To store leftover birria, let it cool first. Place the beef and broth in an airtight container. This will keep the meat moist and tasty. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. To freeze birria, use freezer-safe containers. Make sure to leave some space at the top. Freezing can expand the liquid. You can freeze it for about three months. When you are ready to eat it, thaw it in the fridge overnight. To reheat birria, put it in a pot over medium heat. Stir often to heat evenly. You can also microwave it in a bowl. Cover the bowl to keep moisture in. Heat for about two minutes, stirring halfway. Check the temperature; it should be hot all the way through. Enjoy your birria just like the first time! Birria is a traditional Mexican dish made with tender beef. It often features a rich and spicy broth. You can use different cuts, but chuck roast works great. The flavors come from a mix of dried peppers, spices, and herbs. Many people serve it in tacos, with a side of broth for dipping. It's a dish full of history and flavor that warms the heart. Yes, you can use other types of peppers. For a milder taste, try using poblano peppers. If you want more heat, add chipotle peppers. The guajillo and ancho peppers add a unique flavor, but feel free to experiment. Just remember to adjust the amount based on how spicy you want your dish. To make crispy Birria tacos, start by warming your corn tortillas. Once warm, dip them briefly in the broth. Then, place them in a hot skillet with a bit of oil. Add the shredded beef and cook until golden brown. Flip them over to crisp both sides. This technique gives you a delicious crunchy texture with each bite. Birria is a rich and tasty dish with layers of flavor. We covered the key ingredients, like peppers and spices, that make this dish shine. I shared step-by-step instructions for a perfect crockpot meal. You learned best practices for juicy beef and tasty serving ideas. We explored fun twists like vegetarian options and how to store leftovers. This dish is versatile and rewarding, ensuring every bite leaves you wanting more. Enjoy the process and the delicious results of your efforts with birria tacos!

Crockpot Beef Birria

A flavorful and tender beef stew made with dried peppers and spices, perfect for tacos.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 3 lbs beef chuck roast, trimmed and cut into chunks
  • 4 pieces dried guajillo peppers, seeds removed
  • 2 pieces dried ancho peppers, seeds removed
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 pieces bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 4 cups beef broth
  • 0.25 cup apple cider vinegar
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 pieces lime wedges (for serving)
  • 1 pack corn tortillas (for serving)

Instructions
 

  • Begin by soaking the dried guajillo and ancho peppers in hot water for about 15-20 minutes until they soften. Drain and transfer to a blender.
  • Add the minced garlic, chopped onion, cumin, oregano, smoked paprika, black pepper, salt, apple cider vinegar, and about 1 cup of beef broth to the blender. Blend until smooth to create the marinade.
  • In the crockpot, add the beef chunks and pour the blended marinade over the top, ensuring all the pieces are well-coated.
  • Add the remaining beef broth and bay leaves to the crockpot. Stir slightly to combine.
  • Cover and cook on low for 8-10 hours or on high for 4-6 hours until the beef is tender and shreds easily.
  • Once done, remove the beef chunks from the crockpot and shred them with two forks.
  • Return the shredded beef to the pot and stir it into the broth to keep it moist.
  • To serve, warm the corn tortillas over a skillet or open flame. Fill each tortilla with the birria beef and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing.

Notes

Serve the tacos with a small bowl of the flavorful broth for dipping, adding a fresh touch with additional lime wedges and cilantro on the side.
Keyword beef, birria, crockpot, tacos