Beginner’s Guide to Making Crockpot Mexican Beef Birria

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 4 cups beef broth
• 1 onion, chopped
• 4 garlic cloves
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 cinnamon stick

Instructions

1. 1

   --- 1. Prepare the Ingredients ---

2. 2

   Cut the beef chuck roast into medium-sized chunks (about 2 inches each). This helps the meat cook evenly and absorb more flavor.

3. 3

   Remove the stems and seeds from the dried guajillo and ancho chiles. If they are tough, soak them in warm water for 10 minutes to soften before adding to the crockpot.

4. 4

   --- 2. Assemble the Crockpot ---

5. 5

   Place the beef chunks, dried chilies, chopped onion, garlic, cumin, oregano, and cinnamon stick into the crockpot.

6. 6

   Pour in the beef broth to ensure everything is submerged.

7. 7

   --- 3. Cook Low and Slow ---

8. 8

   Cover and cook on low heat for 8 hours. This long cooking time allows the beef to become incredibly tender, making it easy to shred.

9. 9

   --- 4. Shred the Beef ---

10. 10

    Once the beef is fully cooked, use two forks to shred it directly in the crockpot. The meat should easily pull apart.

11. 11

    Mix the shredded beef back into the flavorful broth to soak up the juices.

12. 12

    --- 5. Serve and Enjoy ---

13. 13

    Serve the birria as a stew with warm tortillas on the side, or use it as a filling for tacos.

14. 14

    Don’t forget the consomé (broth)! It’s perfect for dipping tacos to enhance their flavor.