Description
A rich and comforting slow cooker ground beef birria with smoky chilies, savory broth, and tender beef served with warm tortillas and fresh toppings.
Ingredients
Scale
- 2 pounds lean ground beef
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cups beef broth
- 1 medium yellow onion
- 5 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 10 corn tortillas
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced onion
- 4 lime wedges
Instructions
- Heat a large skillet over medium heat.
- Remove stems and seeds from the dried chilies and soak them in hot water for 10 minutes.
- Blend soaked chilies with garlic, onion, tomato paste, vinegar, cumin, oregano, smoked paprika, salt, pepper, and 1 cup beef broth until smooth.
- Brown the ground beef in the skillet until fully cooked. Drain excess grease.
- Transfer the beef to the slow cooker and pour the blended sauce over it.
- Add the remaining beef broth and stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Warm the tortillas before serving.
- Serve the birria topped with cilantro, diced onion, and lime wedges.
Notes
- Toast the chilies lightly before soaking for deeper flavor.
- Add extra chile peppers if you prefer more heat.
- Leftovers taste even better the next day.
- Serve with rice or beans for a complete meal.