Description
Experience the bold flavors of mexican birria crockpot, a slow‑cooked beef stew that brings the taste of traditional Mexican street food to your kitchen. Tender pieces of beef chuck simmer with toasted guajillo and ancho peppers, onion, garlic, cumin, oregano, and a pinch of black pepper in a rich beef broth, creating a smoky consomme perfect for dipping warm corn tortillas. This easy, hearty recipe serves six and makes unforgettable birria tacos for family gatherings. Perfect for holidays. Yum!
Ingredients
Scale
- 2 pounds beef chuck, cut into pieces
- 4 dried guajillo peppers, seeds removed
- 2 dried ancho peppers, seeds removed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
Instructions
- Toast the dried guajillo and ancho peppers in a dry skillet over medium heat until fragrant, about 30 seconds per side.
- Soak the toasted peppers in hot water for 15‑20 minutes, then blend them with onion, garlic, cumin, oregano, salt, and black pepper into a smooth sauce.
- Place the beef chuck pieces in the crockpot, pour the blended sauce over them, add beef broth, and stir gently to combine.
- Cover and cook on low for 8 hours (or high for 4 hours) until the beef is tender and falls apart.
- Taste the broth, adjust seasoning if needed, and serve the consomme for dipping with the shredded beef in warm corn tortillas, garnished with cilantro, onion, and lime.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
Keywords: mexican birria crockpot, mexican birria recipe, crockpot beef stew, easy birria tacos, slow cooker birria, mexican stew recipe, authentic birria broth, beef birria crockpot, homemade birria tacos