Mexican Crockpot Birria (Printable Version)
# What You'll Need:
01 -
4 lbs of beef chuck, chopped into chunks about 3 inches big.
02 -
10 dried guajillo peppers.
03 -
5 dried ancho peppers.
04 -
3 dried arbol peppers.
05 -
2 Roma tomatoes.
06 -
1 white onion, cut into quarters.
07 -
6 garlic cloves, skins still on.
08 -
2 cups of low-salt beef stock.
09 -
2 tbsp of apple cider vinegar.
10 -
2 tsp of kosher salt.
11 -
1 tsp ground black pepper.
12 -
1 tsp of cumin.
13 -
1 tsp of Mexican oregano.
14 -
Half tsp of ground cloves.
15 -
Half tsp of cinnamon powder.
16 -
1/4 tsp of ground ginger.
17 -
3 bay leaves.
18 -
Diced onion for garnish.
19 -
Fresh cilantro as a topping.
20 -
Lime slices for serving.
# Preparation Steps:
01 -
Cut off stems, discard seeds, rinse them, and simmer for 15 minutes to soften.
02 -
Broil the tomatoes, onion, and garlic until they blacken a bit. Take off the garlic skins.
03 -
Blend the softened peppers with water, toss in the roasted veggies, spices, and beef broth, then blend everything till smooth.
04 -
Place the beef pieces in your slow cooker. Pour the prepared sauce over the meat and toss in the bay leaves. Cook on low for 8–9 hours or high for 4–5 hours. Shred the meat and mix it into the sauce.
# Additional Tips:
01 -
Works great in a Dutch oven.
02 -
Freezer-friendly.
03 -
Perfect filling for tacos.
04 -
Spice level can be tweaked.
05 -
Stays good 4–5 days.
06 -
A classic from Mexican cuisine.