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Amazing Mexican Birria Crockpot: A 6-Hour Slow Cooker Joy

Mexican Birria Crockpot
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Make delicious Mexican Birria in your slow cooker. This recipe is easy to follow and yields tender, flavorful meat perfect for tacos, quesadillas, or simply enjoying on its own.

Ingredients

Scale
  • 3 pounds chuck roast, cut into large chunks
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 ancho chiles, stemmed and seeded
  • 2 guajillo chiles, stemmed and seeded
  • 1 chipotle chile in adobo, stemmed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups beef broth
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast chunks on all sides until browned. Transfer the browned meat to your slow cooker.
  2. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Transfer the onion and garlic to the slow cooker.
  3. Place the ancho, guajillo, and chipotle chiles in a bowl and cover with hot water. Let them rehydrate for 15-20 minutes. Drain the chiles, reserving a little of the soaking liquid.
  4. In a blender, combine the rehydrated chiles, diced tomatoes, beef broth, apple cider vinegar, bay leaves, oregano, cumin, and cloves. Blend until smooth. If needed, add a little reserved chile soaking liquid to help blend.
  5. Pour the blended chile mixture over the meat in the slow cooker. Season with salt and black pepper.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is very tender and easily shreddable.
  7. Remove the bay leaves. Shred the birria meat using two forks. Stir the shredded meat back into the sauce.
  8. Serve the birria hot with tortillas, fresh cilantro, chopped onion, and lime wedges.

Notes

  • For extra flavor, toast the dried chiles in a dry skillet for a few minutes before rehydrating them.
  • The birria can be made ahead and refrigerated for up to 3 days. It tastes even better the next day.
  • Use the leftover broth as a dipping sauce for tacos or quesadillas.

Nutrition

Find it online: https://sundayflavor.com/mexican-birria-crockpot-easy-slow-cooker-recipe/