Craving something rich and flavorful with a hint of spice? Look no further! Our Crockpot Birria de Res recipe is a Mexican classic adapted for the slow cooker, delivering tender beef that’s been simmered to perfection. Whether you’re preparing a weekend feast or a weekday delicacy, this dish will delight your palate and transport you to Mexico with its authentic flavors.
Ingredients
- 3 lbs beef chuck roast
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried chipotle peppers
- 4 cups beef broth
- 2 medium onions, chopped
- 5 cloves garlic, minced
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 cinnamon stick
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Equipments
- Crockpot
- Large skillet
- Blender
- Knife
- Cutting board
- Serving bowls
How to Make Crockpot Birria de Res – Step By Step
Step 1:
Prepare the Chilies. Begin by removing the seeds and stems from the dried guajillo, ancho, and chipotle peppers. Toast them lightly in a skillet over medium heat until they become slightly fragrant, which should take around 2-3 minutes. This toasting process releases their natural oils and enhances the flavor of the peppers.
Step 2:
Rehydrate the Chilies. Transfer the toasted chilies into a bowl and cover with hot water. Allow them to soak for about 20 minutes until they become soft and pliable. This step reintroduces moisture into the chilies and prepares them for blending.
Step 3:
Blend the Chilies. In a blender, combine the rehydrated chilies with the beef broth, chopped onions, minced garlic, apple cider vinegar, oregano, cumin, and cinnamon stick. Blend until the mixture is smooth and well combined. This will form the base for your birria sauce.
Step 4:
Prepare the Beef. Season the beef chuck roast generously with salt and pepper on all sides. Searing the beef in a hot skillet before slow-cooking helps to develop a deeper flavor, so be sure to brown the meat in batches if necessary.
Step 5:
Assemble in Crockpot. Place the seared beef into the crockpot and pour the chili-beef broth mixture over it. Add the bay leaves and any remaining sauce from the skillet. Cover with the lid and set on low heat for 6-8 hours.
Step 6:
Shred and Serve. Once the beef is tender and easily falls apart, use two forks to shred it directly in the crockpot. Stir to ensure it’s well combined with the juices. Serve with fresh cilantro, lime wedges, and warm tortillas, and enjoy the authentic taste of Crockpot Birria de Res!
How to Serve Crockpot Birria de Res
To enhance the authentic experience of your Crockpot Birria de Res, serve the dish alongside bright and fresh accompaniments. Arrange the shredded beef on a warm tortilla, and garnish with freshly chopped cilantro and a squeeze of lime for an added burst of flavor. You can also enjoy it as a traditional stew or transform it into delectable tacos paired with your favorite toppings, like diced onions and radish for some extra crunch.
Recipe Success Tips & Suggestions
For the richest flavor, choose high-quality beef chuck roast. To avoid a mess, try using a slow cooker liner. Adjust the spices according to your heat tolerance, especially with the chipotle peppers offering a smoky heat.
High Protein Fiesta: Epic Flavor Burst with Crockpot Birria de Res
Bring an extra protein punch to this delightful birria by topping it with diced avocados or serving alongside black beans. This addition not only elevates the dish’s protein content but also contrasts nicely with its robust flavors. Moreover, a sprinkle of shredded cheese on top can create a delightful melting effect, combining with the spices beautifully.
Low Carb Lover’s Delight: Keep It Light with Crockpot Birria de Res Tacos
For those keeping an eye on carbs, consider enjoying this birria with lettuce wraps instead of traditional tortillas. This swap maintains all the savory goodness but cuts out the carbs, making it keto-friendly. Accompany your dish with a fresh salad of cherry tomatoes and avocado, garnished with lime juice for a refreshing crunch.
Storage Instructions
To store your crockpot birria, let it cool to room temperature before transferring to an airtight container. It can be refrigerated for up to five days, or frozen for up to three months. When reheating, always ensure it reaches a suitable temperature before serving.
FAQs
- Can I substitute the beef chuck roast with another cut? Yes, swap for beef short ribs or brisket for similar tenderness and flavor results.
- How can I make this dish spicier? Increase the number of chipotle peppers or add a jalapeño to the chili blend.
- Is this recipe gluten-free? Naturally, it is gluten-free; just ensure your beef broth is also certified gluten-free.
- Can I make Crockpot Birria de Res vegetarian? Substitute the beef with mushrooms or jackfruit for a delightful vegetarian version.
Embrace the Flavor: Delivering There’s More to Explore!
This rich and comforting dish, reminiscent of Mexican heritage, promises a feast for your senses. If you loved our Crockpot Birria de Res recipe, share your own tweaks or flavorful experiences in the comments below! Be sure to follow us for more delicious inspiration and don’t forget to share your delightful dishes with friends and family!
Crockpot Birria de Res
Ingredients
Main Ingredients
- beef chuck roast
- dried guajillo chiles
- dried ancho chiles
- dried chipotle peppers
- beef broth
- onions
- garlic
- bay leaves
- dried oregano
- ground cumin
- cinnamon stick
- apple cider vinegar
- Salt and pepper
- Fresh cilantro and lime
Instructions
Steps
- Remove the seeds and stems from dried guajillo, ancho, and chipotle peppers. Toast in skillet over medium heat for 2-3 minutes.
- Rehydrate toasted chilies by soaking them in hot water for about 20 minutes.
- Blend soaked chilies with beef broth, onions, minced garlic, vinegar, oregano, cumin, and cinnamon until smooth.
- Season beef with salt and pepper, then sear in a hot skillet.
- Place beef in crockpot and pour chili sauce over it. Add bay leaves.
- Cook on low for 6-8 hours until beef is tender. Shred in crockpot.
- Serve with cilantro, lime, and warm tortillas.