Description
A rich and savory Mexican dish that blends flavorful spices with tender beef, perfect for serving as a hearty stew or in tacos.
Ingredients
Scale
- 3 pounds beef chuck roast
- 4 dried guajillo peppers
- 2 dried pasilla peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 cups beef broth
- Salt and pepper to taste
- Corn tortillas (for tacos)
- Chopped onions and cilantro (for serving)
Instructions
- In a skillet over medium heat, toast the dried peppers until fragrant, then remove the stems and seeds.
- In a blender, combine the toasted peppers, onion, garlic, cumin, oregano, and beef broth, blending until smooth.
- Place the beef in the crockpot and pour the blended mixture over it, adding salt and pepper to taste.
- Cover and cook on low for 480 minutes or until the beef is tender.
- Once done, shred the beef with two forks.
- Serve the beef as is or use it to make tacos, adding chopped onions and cilantro on top.
Notes
Adjust the seasonings to taste, and consider adding fresh chilies for extra heat.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
Keywords: beef, birria, taco, Mexican, slow cooker