Name: Mexican Beef Birria
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast; 1 onion, chopped; 4 cloves garlic, minced; 2-3 dried guajillo peppers, stems and seeds removed; 2-3 dried ancho peppers, stems and seeds removed; 1 tsp cumin; 1 tsp oregano; 1 tsp black pepper; 2 cups beef broth; Salt to taste; Corn tortillas (for tacos); Fresh cilantro (for garnish); Lime wedges (for serving)

Description

A delicious and rich Mexican beef stew, perfect for tacos and gatherings.

Ingredients

2 lbs beef chuck roast
1 onion, chopped
4 cloves garlic, minced
2-3 dried guajillo peppers, stems and seeds removed
2-3 dried ancho peppers, stems and seeds removed
1 tsp cumin
1 tsp oregano
1 tsp black pepper
2 cups beef broth
Salt to taste
Corn tortillas (for tacos)
Fresh cilantro (for garnish)
Lime wedges (for serving)

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Instructions

In a dry skillet, toast the dried guajillo and ancho peppers for a few minutes until fragrant. Remove from heat and soak them in hot water until softened.
In a crockpot, add the beef, onion, garlic, soaked peppers (along with a bit of the soaking water), cumin, oregano, black pepper, and beef broth. Season with salt to taste.
Cover and cook on low for about 480 minutes or until the beef is tender.
Once cooked, shred the beef with two forks and mix it back into the broth.
To serve as tacos, warm the corn tortillas, fill them with the birria, and garnish with fresh cilantro and a squeeze of lime. Serve with a side of consomme for dipping.

Notes

For an extra flavor boost, consider marinating the beef in the spices overnight before cooking. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican