Crockpot Birria
Crockpot birria is a delightful dish that combines tender, slow-cooked meat with a rich, flavorful broth. Perfect for cozy evenings or family gatherings, this recipe transforms simple ingredients into an unforgettable meal. With its warm spices and melt-in-your-mouth texture, crockpot birria is sure to impress your guests and become a new favorite at your dinner table.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs chuck roast
- 4 dried guajillo peppers
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 1/4 cup fresh cilantro, for garnish
- 1/4 cup lime juice (freshly squeezed)
- 4 cups low-sodium beef broth
- Salt and pepper to taste
- 2 bay leaves
- 1 cinnamon stick
Instructions
- Prepare the ingredients: Rinse guajillo peppers under cold water, removing stems and seeds. Chop onions and mince garlic.
- Sear the meat: Heat oil in a skillet over medium-high heat. Brown the chuck roast on all sides to lock in flavors.
- Create the spice mixture: Blend toasted guajillo peppers, onions, garlic, cumin, oregano, lime juice, salt, pepper, and beef broth until smooth.
- Combine in the crockpot: Place the seared chuck roast in the crockpot and pour the spice mixture over it. Add bay leaves and cinnamon stick.
- Slow cook: Cover and cook on low for 8 hours or high for 4 hours until meat is tender and shreds easily.
- Adjust seasoning as needed before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg