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Birria Recipe Mexican Crockpot

A flavorful and tender Mexican birria made in a crockpot, perfect for tacos or served with consomé.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Meat
  • 2 pounds beef chuck roast cut into chunks
  • 1 pound lamb shank optional for richer flavor
Spices
  • 3 tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon cinnamon ground
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt to taste
Vegetables
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 medium tomatoes chopped
  • 2 cups beef broth or water
  • 2 chiles dried guajillo stemmed and seeded
  • 2 chiles dried ancho stemmed and seeded
For Serving
  • 1 cup fresh cilantro chopped
  • 1 cup onion diced
  • 1 cup lime wedges

Method
 

Prepare the Marinade
  1. Soak the dried chiles in hot water for about 15 minutes until softened. Drain and blend with tomatoes, garlic, onion, and spices until smooth.
Cook the Meat
  1. Place the beef and lamb in the crockpot. Pour the blended marinade over the meat, add beef broth, and stir to combine.
  2. Cover and cook on low for 8 hours or until the meat is tender and shreds easily.
Serve
  1. Shred the meat and serve in tacos with chopped onions, cilantro, and lime wedges. Optionally, serve with the broth as consomé.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

For extra flavor, let the meat marinate in the blended sauce overnight in the refrigerator before cooking.

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