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Mexican Beef Birria

A flavorful Mexican dish featuring slow-cooked beef chuck in a rich and spicy broth, perfect for serving plain or in tacos.

  • Total Time: 495 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 lbs beef chuck roast
  • 2 cups beef broth
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp thyme
  • Salt and pepper to taste
  • Corn tortillas (for serving)
  • Chopped cilantro and onion (for garnish)
  • Lime wedges (for serving)

Instructions

  1. In a skillet, toast the guajillo and ancho chiles until fragrant. After toasting, soak them in hot water for about 15 minutes.
  2. In a blender, combine the soaked chiles, beef broth, chopped onion, minced garlic, cumin, oregano, thyme, salt, and pepper. Blend until smooth.
  3. Place the beef chuck roast in the crockpot and pour the blended mixture over the top.
  4. Cook on low for 480 minutes or until the beef is tender and easily shredded.
  5. Once cooked, shred the beef and mix it back into the sauce.
  6. Serve as is or make tacos by placing the beef in corn tortillas and garnishing with cilantro, onion, and a squeeze of lime.

Notes

For extra flavor, marinate the beef in the blended sauce overnight before cooking. Adjust the spice level by adding more chiles or chili powder. If you like a thicker broth, let it simmer uncovered for the last 30 minutes of cooking.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 80mg

Keywords: Mexican recipe, beef birria, slow cooked beef, tacos, comfort food