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The Best Mexican Birria Crockpot Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Birria Made Simple in Your Pressure Cooker

This easy birria recipe makes juicy, fall-apart beef cooked in your slow cooker, bursting with rich Mexican spices and consommé flavor.
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Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 514 kcal

Equipment

  • 1 Slow Cooker For stewing the beef
  • 1 Blender High-powered blender for sauce
  • 1 Sheet Pan For roasting vegetables
  • 1 Tongs To mix ingredients

Ingredients
  

Main ingredients

  • 4 pounds beef chuck roast cut into 3-inch chunks
  • 10 guajillo chiles
  • 5 ancho chilies
  • 3 arbol chilies
  • 2 Roma tomatoes
  • 1 white onion quartered
  • 6 garlic cloves unpeeled
  • 2 cups low-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 3 bay leaves
  • chopped onion, cilantro, and lime wedges optional, for serving

Instructions
 

Instructions

  • Slice the stems off the chilies and shake out the seeds. Rinse to remove dust.
  • Add guajillo, ancho, and arbol chilies to a pot. Cover with water and simmer for 15 minutes until softened.
  • While chilies simmer, roast tomatoes, onion, and garlic cloves on a sheet pan under a broiler for 4-6 minutes, until charred.
  • Transfer softened chilies and 1 cup of water to a blender. Add peeled garlic, roasted veggies, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.
  • Add beef to the slow cooker. Pour blended sauce on top and add bay leaves. Gently mix and cover.
  • Cook on low for 8–9 hours or high for 4–5 hours, until the beef shreds easily with a fork.
  • Discard bay leaves. Remove beef and shred with two forks.
  • Return shredded beef to the slow cooker and stir to absorb the consommé.
  • Serve birria in bowls with consommé, garnished with chopped onion, cilantro, and lime juice.

Video

https://youtube.com/watch?v=pU0LYyyJnBA%3Ffeature%3Doembed

Notes

To reduce heat, omit arbol chilies. Substitute marjoram for Mexican oregano if needed. Store leftovers in refrigerator for 4–5 days or freeze up to 3 months.