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Traditional birria needs simple and fresh ingredients. The main base is 3 lbs of beef chuck roast, cut into large chunks. This meat works well because it becomes tender and juicy.

The Best Mexican Birria Crockpot Recipe

Experience the delicious flavors of the Best Mexican Birria Crockpot Recipe right at home! This satisfying dish combines tender beef chuck with bold spices and rich broth for a meal that's perfect for gathering friends and family. With easy-to-follow steps for creating the perfect birria, you'll impress everyone at the table. Ready to spice up your dinner routine? Click to explore the full recipe and start cooking today!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 cups beef broth

2 tablespoons vegetable oil

1 large onion, chopped

5 cloves garlic, minced

4 dried guajillo peppers, stemmed and seeds removed

2 dried ancho peppers, stemmed and seeds removed

1 tablespoon ground cumin

1 tablespoon ground oregano

1 teaspoon ground cinnamon

1 teaspoon black pepper

1 teaspoon salt (or to taste)

2 bay leaves

2 tablespoons apple cider vinegar

Fresh cilantro and diced onions for garnish

Corn tortillas for serving

Instructions
 

Prepare the Peppers: In a dry skillet over medium heat, lightly toast the guajillo and ancho peppers until they become fragrant (about 2-3 minutes). Be careful not to burn them. Once toasted, transfer them to a bowl and cover with hot water. Let them soak for about 15 minutes until soft.

    Blend the Sauce: Drain the softened peppers and place them in a blender along with the minced garlic, ground cumin, ground oregano, ground cinnamon, black pepper, apple cider vinegar, and a cup of beef broth. Blend until smooth, adding more broth as needed to achieve a sauce-like consistency.

      Sear the Meat: In a large skillet, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides (about 4-5 minutes per batch). Transfer the seared meat to the crockpot.

        Combine Ingredients in the Crockpot: Add the chopped onion and the blended sauce to the crockpot with the beef. Pour in the remaining beef broth and add bay leaves. Stir gently to combine everything.

          Cook: Set your crockpot on low for 8 hours or high for 4 hours until the beef is tender and easy to shred.

            Shred the Meat: Once cooked, remove the beef from the crockpot and shred it using two forks. Return the shredded meat to the crockpot and stir to combine with the broth.

              Serve: Ladle the birria into bowls, ensuring each bowl has some of the delicious broth. Serve with warm corn tortillas, and garnish with fresh cilantro and diced onions.

                Prep Time: 20 min | Total Time: 8 hours 20 min | Servings: 6-8

                  - Presentation Tips: Serve the birria in bowls with a side of tortillas and a small dish of the broth for dipping. Add lime wedges for extra zing!