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Birria is not just a dish; it's a celebration of flavor, tradition, and community that has made its way from the heart of Mexico to kitchens across the globe. Originating from the state of Jalisco, birria is a savory stew traditionally made with goat, but in modern interpretations, beef has become the star ingredient. As this dish has gained popularity, especially in the United States, it has evolved into various forms, becoming a beloved staple in many households. The slow-cooked nature of birria allows the flavors to meld beautifully, making it a dish that is both comforting and bursting with character.

The Mexican Birria Crockpot Recipe Everyone Loves!

Discover the delicious world of birria with this easy crockpot recipe! Originating from Jalisco, Mexico, birria is a savory stew that's perfect for any occasion. Using tender beef and aromatic spices, this dish is a celebration of flavor and tradition. Slow-cooked for optimal taste, birria can be enjoyed in tacos, quesadillas, or simply in a bowl. Dive into this flavorful culinary journey today! #Birria #CrockpotRecipe #MexicanCuisine #ComfortFood #FoodieFavorites
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 medium onion, quartered

4 cloves garlic

2 tsp ground cumin

1 tsp ground cinnamon

1 tsp dried oregano

1 tsp black pepper

1 tsp salt (or to taste)

4 cups beef broth

2 tbsp apple cider vinegar

2 bay leaves

Optional: corn tortillas, for serving

Optional: diced onions, cilantro, lime wedges, and salsa for garnish

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and let them cool slightly.

    Blend the Sauce: In a blender, combine the toasted chiles, quartered onion, garlic, ground cumin, ground cinnamon, dried oregano, black pepper, salt, and 1 cup of beef broth. Blend until smooth, adding more broth as needed to achieve a thick paste.

      Sear the Beef: In a large skillet over medium-high heat, sear the beef chunks on all sides until browned (about 3-4 minutes per side). This step adds depth to the flavor.

        Transfer to Crockpot: Place the seared beef in the crockpot. Pour the blended chili sauce over the meat. Add the remaining beef broth, apple cider vinegar, and bay leaves.

          Cook: Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is fork-tender and shreds easily.

            Shred the Beef: Once cooked, remove the beef from the crockpot and shred it with two forks. Return the shredded beef to the crockpot, stirring to combine with the remaining sauce. Adjust seasoning if necessary.

              Serve: Serve the birria with warm corn tortillas, and garnish with diced onions, cilantro, lime wedges, and salsa, if desired. Enjoy your rich and flavorful Mexican birria!

                Prep Time: 15 min | Total Time: 8-10 hrs | Servings: 6-8 |