Description
Crockpot birria is a mouthwatering Mexican stew that combines tender, marinated meat with a rich, spicy broth. This dish simmers slowly, infusing flavors from guajillo peppers, spices, and aromatic ingredients, creating a comforting meal perfect for any occasion. Enjoy it in tacos, soups, or simply on its own. With minimal prep and maximum flavor, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- 3 lbs chuck roast
- 5 dried guajillo peppers
- 1 cup chopped onion (about 1 medium onion)
- 4 cloves garlic
- 2 cups low-sodium beef broth
- 1 cup tomato sauce
- 1/4 cup lime juice (freshly squeezed)
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp salt (adjust to taste)
- 1 tbsp whole black peppercorns
- 2 bay leaves
Instructions
- Gather all ingredients and chop the onion and garlic finely.
- Soak guajillo peppers in hot water for about 15 minutes until softened.
- Blend soaked peppers with onion, garlic, tomato sauce, cumin, oregano, and salt until smooth.
- Sear the chuck roast in a skillet over medium-high heat for 4-5 minutes on each side until browned.
- Place the roast in a crockpot and add the blended sauce, beef broth, bay leaves, and peppercorns.
- Cook on low for 8 hours until the meat is tender and easily shreds.
- Remove the meat from the crockpot, shred it with two forks, and return it to the broth before serving.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For added depth of flavor, don't skip searing the meat before slow cooking. Feel free to substitute beef with lamb or chicken based on your preference. Store leftovers in an airtight container for up to five days; reheat gently on the stove.