Description
A slow-cooked Mexican beef stew with tender beef and rich, spicy broth, perfect for serving in warm corn tortillas.
Ingredients
Scale
- 2 pounds beef chuck roast
- 4 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (for serving)
- Corn tortillas (for serving)
Instructions
- Soak the dried chilies in hot water for about 15 minutes until softened.
- Blend the softened chilies, garlic, onion, cumin, oregano, and bay leaf with 1 cup of beef broth.
- Prepare the beef chuck roast by seasoning it generously with salt and pepper.
- Pour the chili sauce over the beef in the slow cooker and add the remaining beef broth.
- Cook on low for 8 hours.
- Shred the beef using two forks once cooking is complete.
- Serve in warm corn tortillas garnished with chopped onions, cilantro, and cheese.
Notes
Make-ahead tip: Prepare the chili sauce a day in advance for better flavor. If you don’t have a slow cooker, you can use a Dutch oven, adjusting the cook time to about 2.5-3 hours on low heat.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Crockpot, Beef Birria, Mexican Food, Comfort Food, Slow Cooker Recipe