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- 3 lbs beef chuck roast: This cut is perfect for slow cooking. It becomes tender and flavorful. - 4 dried guajillo peppers: These add a rich, mild heat. Remove seeds and stems for a smoother taste. - 2 dried ancho peppers: Sweet and smoky, they deepen the flavor. Like guajillos, remove seeds and stems. - 4 cloves of garlic, minced: Fresh garlic gives a great aroma and taste. Use more if you love garlic! - 1 medium onion, roughly chopped: Adds sweetness and depth. Use yellow or white onions for best results. - 2 bay leaves: These enhance the dish’s flavor. Remember to take them out before serving. - 2 teaspoons ground cumin: It brings warmth and earthiness. Freshly ground is best if you can. - 1 teaspoon dried oregano: This herb adds a nice touch. Use Mexican oregano for a more authentic flavor. - 1 teaspoon smoked paprika: It gives a subtle smokiness. Perfect for adding depth to the dish. - 1/2 teaspoon freshly ground black pepper: Freshly ground pepper has a stronger flavor. Adjust to your spice level. - 1 teaspoon salt: Season to taste. Start with this amount and adjust as needed. - 4 cups beef broth: This is the base of your cooking liquid. Use low-sodium broth for better control over salt. - 1/4 cup apple cider vinegar: It adds acidity and brightness. Balances the rich flavors of the beef. - Fresh cilantro, finely chopped: Use for garnish to add freshness and flavor. - Lime wedges: Serve on the side. The acidity brightens the dish! - Corn tortillas: These are essential for serving. They hold the birria well and add flavor. Using fresh spices makes a huge difference. Fresh herbs and spices have more flavor than dried. You can swap dried spices with fresh ones. A rule of thumb is to use three times more fresh than dried. If you need a substitute, try using chicken or vegetable broth instead of beef broth. This recipe is flexible. If you can’t find dried guajillo or ancho peppers, use chipotle peppers for a smoky kick. Just remember, cooking is about taste and creativity! {{ingredient_image_2}} First, soak the dried guajillo and ancho peppers in hot water. Let them sit for 15 to 20 minutes. This makes them soft and easier to blend. After soaking, drain the water from the peppers. Next, place the softened peppers in a blender. Add these ingredients: - 4 cloves of garlic, minced - 1 medium onion, roughly chopped - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1/2 teaspoon freshly ground black pepper - 1 teaspoon salt (adjust to taste) - 1/4 cup apple cider vinegar - 1 cup beef broth Blend until smooth. This creates a vibrant marinade full of flavor. Now, set up your crockpot. Place the beef chunks inside. Pour the marinade over the beef, coating each piece well. Then, add the remaining beef broth and bay leaves. Stir gently to mix everything. Cover the crockpot with the lid. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. The beef should be fork-tender when done. When the cooking time is up, carefully remove the beef chunks from the crockpot using tongs. To shred the beef, use two forks. Pull the meat apart until it is finely shredded. Return the shredded beef to the pot. Mix it back into the broth. This keeps the meat moist and flavorful. Now, it’s time to prepare the tortillas. Warm corn tortillas in a skillet over medium heat. You can also use an open flame for that perfect char. Fill each tortilla with a generous portion of birria beef. Top with fresh chopped cilantro. Serve with lime wedges on the side. Enjoy your delicious beef birria! To ensure your meat is tender and full of flavor, choose a good cut. I recommend beef chuck roast. It has fat and connective tissue that break down during cooking. This makes the beef juicy and easy to shred. - Soak the dried guajillo and ancho peppers in hot water. - Let them sit for 15-20 minutes to soften. - Blend the softened peppers with garlic, onion, and spices. This marinade adds depth. When blending spices, use whole spices when possible. They bring more flavor than pre-ground ones. Toast them lightly in a pan before blending. This step helps release their oils. For serving birria tacos, warm corn tortillas in a skillet or over an open flame. This gives them a nice char. Fill each tortilla with a generous amount of shredded beef. You can get creative by adding toppings. Try fresh cilantro, chopped onions, or radishes. Serve with lime wedges for a burst of freshness. Pair your birria with a small bowl of the rich broth for dipping. This adds an extra layer of flavor. Enjoy! Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and spices to enhance the flavor of your birria. Fresh cilantro and lime can brighten up the dish significantly. Marinate Overnight: For an even deeper flavor, consider marinating the beef overnight in the blended sauce before cooking. This allows the spices to penetrate the meat. Customize Spice Level: If you prefer a spicier birria, add some jalapeños or chipotle peppers to the blender with the other ingredients for extra heat. Save the Broth: Don't discard the cooking liquid! It can be used as a rich broth for soups or as a flavorful base for other dishes, adding depth to your cooking. {{image_4}} You can change the beef cut for birria. I like using beef chuck roast, but you can try brisket or short ribs. Each cut gives a different taste and texture. If you want a lighter option, use chicken. Just adjust the cooking time. For a vegetarian or vegan twist, use jackfruit or mushrooms. These options soak up the spices well. They also give a nice texture. You can use vegetable broth instead of beef broth for flavor too. Adjusting the spice level is easy. If you like heat, add more guajillo or ancho peppers. You can also add jalapeños or chipotle peppers for extra kick. Start with small amounts and taste as you go. Get creative with the marinade! Add ingredients like orange juice or smoked chipotle powder. These can give unique flavors. You can also try different herbs, like thyme or basil, for a fresh twist. Enjoy mixing and matching! To store leftovers, place the beef birria in an airtight container. Make sure it's cool before sealing. You can keep it in the fridge for up to four days. If you want to enjoy it later, always check for any off smells or changes in color before eating. To freeze beef birria, use a freezer-safe container. Leave some space at the top since the liquid will expand. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat gently on the stove or in the microwave until hot. This keeps the flavors fresh and tasty. How to make Crockpot Beef Birria spicier? You can add fresh or dried chili peppers. Jalapeños or chipotle peppers work great. You can also increase the amount of black pepper or add hot sauce to the marinade. Can I cook birria on the stovetop instead? Yes, you can use a large pot. Cook on low heat for about 2-3 hours. This method helps keep the beef tender. What sides go well with Beef Birria tacos? Try serving with rice, beans, or a fresh salad. Pickled onions and radishes add a nice crunch too. How long does it take to make Beef Birria? The total time is about 9 hours. This includes 30 minutes of prep and 8-10 hours of cooking in the crockpot. Can I use fresh peppers instead of dried? Yes, fresh peppers can be used. Just adjust the amount to get the right flavor and spice level. Fresh peppers will give a different taste and texture. What's the best way to serve Beef Birria? Serve in warm corn tortillas. Add fresh cilantro and a squeeze of lime for extra flavor. Offer a small bowl of broth for dipping. This article showed you how to make delicious Beef Birria. We explored ingredients, preparation, cooking, and serving methods. We also shared tips for perfecting your dish and provided helpful storage info. Use fresh spices for the best flavor and enjoy creative serving ideas. Don't forget the cooking variations to suit your taste. With this guide in hand, you're ready to create a satisfying meal that everyone will love. Enjoy your cooking journey and share your birria with friends and family!

Crockpot Beef Birria

A flavorful and tender beef dish cooked slowly in a rich broth, perfect for tacos.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 lbs beef chuck roast, trimmed and cut into bite-sized chunks
  • 4 pieces dried guajillo peppers, seeds and stems removed
  • 2 pieces dried ancho peppers, seeds and stems removed
  • 4 cloves of garlic, minced
  • 1 medium onion, roughly chopped
  • 2 pieces bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon salt (adjust according to taste)
  • 4 cups beef broth, divided
  • 0.25 cup apple cider vinegar
  • to taste none Fresh cilantro, finely chopped (for garnish)
  • to taste none Lime wedges (for serving)
  • to taste none Corn tortillas (for serving)

Instructions
 

  • Start by soaking the dried guajillo and ancho peppers in hot water for about 15-20 minutes. This will soften them and make them easier to blend. Once softened, drain the water and transfer the peppers to a blender.
  • To the blender, add the minced garlic, chopped onion, ground cumin, dried oregano, smoked paprika, black pepper, salt, apple cider vinegar, and 1 cup of beef broth. Blend the mixture until it is smooth and well-combined, creating a vibrant marinade.
  • In the crockpot, place the beef chunks and pour the prepared marinade evenly over them, ensuring every piece is generously coated.
  • Pour in the remaining 3 cups of beef broth and add the bay leaves. Give it a gentle stir to combine all the ingredients, making sure the beef is well submerged.
  • Cover the crockpot with the lid and set it to cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fork-tender and easily shreds apart.
  • Once the cooking time is complete, carefully remove the beef chunks from the crockpot using tongs and shred them with two forks until they're finely pulled apart.
  • Return the shredded beef to the crockpot and mix it back into the broth to keep it moist and flavorful.
  • For serving, warm the corn tortillas in a skillet over medium heat or on an open flame for that perfect char. Fill each tortilla with a generous portion of birria beef and sprinkle with fresh chopped cilantro. Serve with lime wedges on the side for an extra burst of citrus.

Notes

Serve the tacos alongside a small bowl of the rich, flavorful broth for dipping.
Keyword beef, birria, crockpot, tacos