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Slow Cooker Mexican Birria
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Slow Cooker Mexican Birria
Prep Time
10 mins
Cook Time
6 hrs
 

Slow Cooker Mexican Birria is a super flavorful dish with dried chiles, beef, and lots of Mexican spices all slow cooked to perfection

Course: Main Course
Cuisine: American, Mexican
Keyword: Ancho Chili, best, Birria, Crock Pot, Dinner Recipes, Easy, Mexican Birria, Recipe, Slow Cooker, Taco, Taco Bar, TikTok
Servings: 6
Calories: 449 kcal
Author: Cheri Renee
Ingredients
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 1 14 oz can beef broth
  • 2 Tbsps apple cider vinegar
  • 2 Tbsps kosher salt
  • 2 Tbsps honey
  • 3/4 Tbsp pepper
  • 3/4 Tbsp ground cumin
  • 3/4 Tbsp dried oregano
  • 1/2 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • 6 cloves garlic
  • 3 bay leaves
  • 4 pound beef roast cut into 3 or 4 large pieces
  • 1 onion diced
  • 2 10 oz can Rotel tomatoes
  • Optional toppings: cilantro, avocado, sweet pickled red onions, lime, diced onions, soft tortillas
Instructions

  1. Remove the chile stems and shake out most of the seeds.

    Optional: Toast the chiles in a skillet over medium high heat for 1 minute per side.

  2. Put the beef broth in a small saucepan, bring to a boil, and remove from heat. Add the chiles to the hot beef broth. Let soak for 20 minutes.

  3. Add the beef broth and chiles to a blender or food processor and add the apple cider vinegar, salt, honey, pepper, cumin, oregano, ginger, cinnamon, garlic, and bay leaves. Blend on low for at least 1 minute.

  4. Put the beef roast into a slow cooker. Add the diced onion and cans of Rotel tomatoes. Pour the chile mixture from the blender over top and stir it a little. Turn the slow cooker on low for 6 to 8 hours.

  5. Shred the beef with two forks right in the slow cooker. Serve in bowls with desired toppings or use as a filling for tacos, quesadillas, burritos, or on top of nachos.