There’s something undeniably enchanting about a dish that simmers slowly, allowing its flavors to meld and intensify over time. Enter crockpot birria de res, a classic Mexican dish reimagined for the convenience of your slow cooker. Rich in history and flavor, this beef stew is traditionally made with goat meat, but using beef can bring its own delectable prowess, especially when cooked for hours on end. Whether you’re prepping for a laid-back family dinner or looking to impress guests with minimal effort, this recipe will surely hit the mark.
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 large tomatoes, quartered
- 1 large onion, chopped
- 4 cloves garlic
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Lime wedges, chopped cilantro, and diced onions for serving
Equipments
- Crockpot
- Blender or food processor
- Kettle or saucepan for preparing the sauce
How to Make Crockpot Birria de Res – Step By Step
Step 1: Prepare the Chiles
Soak the dried guajillo and ancho chiles in hot water for about 20 minutes or until they are soft and pliable. Drain them, saving some of the soaking liquid for the sauce. This step is crucial as it softens the chiles, making them blend easily, while also extracting flavors.
Step 2: Blend Ingredients for the Sauce
In a blender, combine the softened chiles, chopped tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, and a cup of beef broth. Blend until smooth, adding more of the reserved chile soaking liquid if needed, to achieve a pourable consistency. This vibrant sauce is the heart of your birria, bringing depth and spice to the mix.
Step 3: Sear the Beef
In a large skillet over medium-high heat, sear the beef chunks until they are browned on all sides. Searing helps to lock in juices and enhances the savory notes of the beef when slow-cooked later.
Step 4: Combine Ingredients in the Crockpot
Transfer the seared beef into your crockpot. Pour the blended sauce over the beef, add the remaining beef broth, bay leaves, and stir. Season with salt and pepper to your taste. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the meat is tender and falls apart easily.
Step 5: Serve Your Dish
Once cooked, remove meat from the crockpot and shred using two forks. Stir the meat back into the stew, letting it soak up all that flavorful broth. Serve with freshly chopped cilantro, diced onions, and lime wedges for a perfect finishing touch.
How to Serve Crockpot Birria de Res
While birria is delicious straight out of the pot, serving it in bowls garnished with fresh cilantro, a squeeze of lime juice, and accompanied by diced onions brings out the best of its flavors. Additionally, consider adding a side of warm corn tortillas, transforming your meal into a taco feast.
Recipe Success Tips & Suggestions
- If possible, marinate the beef in the sauce overnight for enhanced flavor.
- Consider using goat or lamb for a more traditional twist.
- Always taste and adjust seasonings before serving, as salt needs may vary.
The High-Protein Challenge: Boost Your Birria
Are you looking to add more power to your protein intake? This Crockpot Birria de Res already stars as a protein-packed delight, but you can amplify it further by introducing ingredients like beans or lentils. Adding legumes to your stew can enhance its body and texture, making it even more filling, while also providing additional fiber and nutrients.
For a really meaty explosion, consider mixing in other cuts of beef, or even adding some bone marrow for richness. Not only will it taste great, but you’ll also benefit from the extra collagen and protein punch.
The Low-Carb Delight: A Leaner Crockpot Birria de Res
If you’re on a low-carb journey, our Crockpot Birria can easily fit into your plan. It’s naturally Keto-friendly, relying on flavors and spices rather than heavy carb-loaded ingredients. To keep it lean while maintaining taste, simply enjoy your birria with fresh greens. Top your meat and broth over a bed of spinach or sauté kale with a hint of garlic for a savory, satisfying meal.
Alternately, serve your birria with lettuce wraps instead of traditional tortillas. This offers a refreshing way to enjoy the rich broth without the carbohydrates!
Storage Instructions
Store any leftover birria in an airtight container and refrigerate for up to 5 days. For longer storage, transfer to freezer-safe containers and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave before serving, ensuring it’s heated thoroughly.
FAQs
- Can I use chicken instead of beef? Yes, using chicken is a lighter alternative, but the cooking times may vary.
- How can I make the sauce spicier? Add more chiles de árbol or include spicy chipotle peppers for an added kick.
- Is it possible to make this without tomatoes? You can omit tomatoes and use more broth and chiles for a smokier flavor.
- Do I need a crockpot to make birria? While a crockpot is convenient, you can use a Dutch oven or any large pot on your stovetop or oven at a low temperature.
Final Thoughts: Share the Deliciousness of Crockpot Birria de Res
This Crockpot Birria de Res not only brings warmth and rich flavors into your home but also offers simplicity with its slow-cooking method. Enjoy the flexible serving and storage ideas, making it a staple for your meal planning. Comment your thoughts, share the recipe with your loved ones, or even spice it up to your liking. Let’s bring a little bit of Mexican tradition to every kitchen!
Crockpot Birria de Res
Ingredients
Main Ingredients
- beef chuck roast
- dried guajillo chiles
- dried ancho chiles
- large tomatoes
- large onion
- garlic
- beef broth
- apple cider vinegar
- bay leaves
- cumin
- oregano
- salt and pepper
Instructions
Steps
- Soak the dried guajillo and ancho chiles in hot water for 20 minutes. Drain, reserving some liquid.
- Blend chiles with remaining ingredients, excluding the beef and broth, until smooth.
- Sear beef chunks in a skillet on all sides, then transfer to crockpot.
- Pour chile sauce over beef in crockpot, adding broth, bay leaves, and seasoning. Cook low: 8-10 hours or high: 4-6 hours.
- Remove beef to shred and return to crockpot. Serve with lime, cilantro, and onions.