Description
This Crockpot Mexican Beef Birria is a tender, flavorful dish that’s perfect for busy weeknights. Slow-cooked to perfection, the beef is infused with aromatic spices and melts in your mouth.
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch cubes
– 1 onion, diced
– 4 cloves garlic, minced
– 2 chipotle chiles in adobo sauce, chopped
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 tablespoon dried oregano
– 1 teaspoon ground cinnamon
– 1 cup beef broth
– 2 bay leaves
– Salt and pepper to taste
Instructions
1. – Place the beef, onion, garlic, chipotle chiles, chili powder, cumin, oregano, and cinnamon in a slow cooker. Pour in the beef broth and add the bay leaves.
2. – Cover and cook on low for 6-8 hours, or until the beef is very tender.
3. – Remove the bay leaves. Shred the beef using two forks.
4. – Serve the shredded beef in tortillas, over rice, or as desired. Enjoy!
Notes
– For extra heat, add more chipotle chiles.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for later.
- Prep Time: 15
- Cook Time: 360
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican