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For the best Mexican birria, you need key ingredients. Here are the essentials:

The Best Mexican Birria Crockpot Recipe

Experience the flavors of Mexico with the best Mexican birria crockpot recipe! This guide walks you through essential ingredients and easy steps to create a mouthwatering dish that’ll impress your friends and family. Perfect for all cooking levels, this recipe promises tender, rich birria that melts in your mouth. Click through to discover tips, serving suggestions, and variations to customize your birria experience. Let’s get cooking and bring this delicious dish to your table!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 medium onion, chopped

4 cloves garlic, minced

1 (14 oz) can diced tomatoes

2 cups beef broth

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon cinnamon

2 bay leaves

Salt and pepper, to taste

Corn tortillas, for serving

Fresh cilantro, chopped, for garnish

Diced onion and lime wedges, for serving

Instructions
 

Prep the Chilies: In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2-3 minutes until fragrant. Then, place them in a bowl and cover with hot water. Let them soak for 15 minutes, then drain and set aside.

    Make the Chili Paste: In a blender, combine the soaked chilies, chopped onion, garlic, diced tomatoes, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon. Blend until smooth, adding a little bit of beef broth if necessary to help it blend.

      Sear the Beef: In a large skillet over medium-high heat, lightly season the beef chunks with salt and pepper. Sear the beef in batches until browned on all sides (about 3-4 minutes per side) and then transfer it to the crockpot.

        Combine Ingredients: Pour the chili paste over the beef in the crockpot. Add the beef broth and bay leaves, stirring to combine. Ensure that the beef is well coated in the sauce.

          Cook the Birria: Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

            Shred the Beef: Once cooked, remove the bay leaves and shred the beef using two forks directly in the crockpot. Stir to mix it with the flavorful sauce.

              Serve: Warm the corn tortillas on a skillet or directly over the flame until lightly charred. Fill each tortilla with birria, and garnish with fresh cilantro, diced onion, and a squeeze of lime.

                Prep Time: 30 mins | Total Time: 8.5 hours | Servings: 6-8

                  - Presentation Tips: Serve the birria with a side of the remaining broth for dipping. Arrange the garnished tortillas on a colorful platter, and alongside, provide lime wedges and extra chopped cilantro for added freshness. Enjoy the flavorful and vibrant presentation!