Crockpot Beef Birria with Toasted Dried Chiles
Slow-cooked beef chuck in a broth made with toasted, soaked guajillo and ancho chiles, served with cilantro and warm tortillas.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast
- 4 cups beef broth divided, 1 cup for blending and 3 cups for the cooker
- 1 medium onion chopped
- 4 cloves garlic minced
- 3-4 dried guajillo chiles stemmed and seeded
- 2-3 dried ancho chiles stemmed and seeded
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- fresh cilantro for garnish
- corn tortillas as needed for 6 portions
As Needed
- water for soaking the chiles
Instructions
Prepare the chiles
- Stem and seed the guajillo and ancho chiles. Toast in a dry skillet over medium-low heat for about 30 seconds per side until fragrant; cover with hot water off the heat, soak for 20 minutes until flexible, and drain.
- Cool the chiles slightly and blend with onion, garlic, cumin, oregano, paprika, and 1 cup beef broth until smooth. Follow the blender instructions for warm ingredients.
Braise and serve
- Place the chuck roast in the slow cooker and season with salt and pepper. Pour over the sauce and the remaining 3 cups beef broth.
- Cover and cook on LOW for about 8 hours, until fork-tender and at least 145°F in the center. Rest for 3 minutes, then shred and stir the beef into the broth.
- Divide the beef and broth into 6 servings. Garnish with cilantro and serve with warmed corn tortillas.
Notes
- Refrigerate promptly in covered containers at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.