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Birria is more than just a dish; it's a cultural emblem that encapsulates the rich culinary traditions of Mexico. Originally hailing from the state of Jalisco, birria has evolved from a rustic stew made with goat meat into a beloved staple that showcases various meats, most notably beef. Its deep roots in Mexican culture make it a dish steeped in history, often reserved for special occasions and gatherings. As birria continues to gain popularity worldwide, it has become a symbol of comfort food, inviting people to explore its complex flavors and vibrant spices.

Slow Cooker Beef Birria

Discover the delicious world of savory slow cooker beef birria with this easy recipe that highlights the rich flavors of Mexican cuisine. Originating from Jalisco, birria is a comforting stew traditionally made with goat, now loved worldwide in various meat forms. This method allows for tender beef infused with vibrant spices, perfect for tacos or served with broth. Explore the cultural significance and health benefits as you create this hearty dish that's perfect for gatherings or a warm family meal. Enjoy the journey into flavors and tradition!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 cups beef broth

4 dried guajillo peppers, stems and seeds removed

2 dried ancho peppers, stems and seeds removed

2 dried chipotle peppers, stems and seeds removed

1 medium onion, chopped

6 cloves garlic, minced

1 tablespoon cumin

1 tablespoon dried oregano

1 teaspoon black pepper

1 teaspoon salt (to taste)

2 bay leaves

1 tablespoon apple cider vinegar

1 tablespoon vegetable oil

Chopped fresh cilantro, for garnish

Lime wedges, for serving

Corn tortillas, for serving

Instructions
 

Prepare the Peppers: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle peppers for about 2-3 minutes until fragrant. Remove from heat and place the toasted peppers in a bowl. Cover with hot water and let them soak for about 20 minutes until they soften.

    Blend the Sauce: In a blender, combine the soaked peppers (drained), chopped onion, garlic, cumin, oregano, black pepper, salt, and apple cider vinegar. Blend until you have a smooth paste. If needed, add a splash of the soaking water to help blend.

      Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides (about 3-4 minutes). Add the seared beef to the slow cooker.

        Combine Ingredients: Pour the blended pepper sauce over the beef in the slow cooker. Add the beef broth and bay leaves. Stir gently to ensure the beef is well coated with the sauce.

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

            Shred and Serve: Once cooked, remove the bay leaves and shred the beef using two forks. Stir the shredded beef back into the sauce, and let it sit for an additional 10-15 minutes to absorb the flavors.

              Garnish and Enjoy: Serve the birria hot with chopped cilantro, lime wedges, and warm corn tortillas for dipping. You can also serve it in a bowl with the rich broth for a delightful beef birria consommé experience.

                Prep Time, Total Time, Servings: 30 minutes | 8-10 hours | 6-8 servings