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Crockpot Beef Birria

This mouthwatering Crockpot Beef Birria recipe combines tender beef, vibrant spices, and the slow-cooked goodness of a crockpot. Perfect for cozy evenings or special gatherings, it's a hearty dish that will leave you dreaming about leftovers.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast
  • 4 cups beef broth
  • 2 tablespoons olive oil For searing the beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2-3 dried guajillo peppers, stems and seeds removed For flavor depth
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Tortillas, for serving Warm, soft tortillas
  • Chopped onions and cilantro, for garnish

Method
 

Preparation
  1. In a skillet, heat olive oil over medium heat. Sear the beef chuck roast on all sides until browned.
  2. In the crockpot, add beef broth, diced onion, minced garlic, guajillo peppers, ground cumin, oregano, paprika, salt, and pepper.
  3. Place the seared beef in the crockpot.
Cooking
  1. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
  2. Once cooked, shred the beef with two forks.
  3. Serve with warm tortillas and garnish with chopped onions and cilantro.

Notes

For an extra kick, squeeze some lime over your serving, and accompany it with a side of spicy salsa. The dish can be stored for up to 4 days in the fridge. If freezing, it lasts up to 3 months, but add a splash of broth when reheating for best results.