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Mexican Beef Birria

A warm, rich Mexican dish made with slow cooked beef in a deep red chili broth, perfect for serving as a stew or in tacos.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef and Broth Ingredients
  • 2 lbs beef chuck roast
  • 4 cups beef broth
Vegetables and Spices
  • 1 whole onion, chopped
  • 4 cloves garlic, minced
  • 2 dried guajillo chilies Toasted and soaked
  • 2 dried ancho chilies Toasted and soaked
  • 1 teaspoon cumin
  • 1 teaspoon oregano
Serving Garnishes

Method
 

Preparation
  1. In a skillet, toast the dried guajillo and ancho chilies until fragrant.
  2. Soak the toasted chilies in warm water for 10 minutes, then blend them with the beef broth until smooth.
Cooking
  1. In the crockpot, add the beef chuck roast, chopped onion, minced garlic, blended chili sauce, cumin, oregano, salt, and pepper.
  2. Cook on low for 8 hours or until the beef is tender.
Serving
  1. Remove the beef, shred it, and return it to the pot.
  2. Serve in bowls with the consomé or use to make tacos with warm corn tortillas and lime wedges.

Notes

Cool the birria to room temperature within two hours. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in containers for up to 3 months. Reheat slowly to keep the meat tender.