Description
This flavorful slow cooker birria recipe features tender beef chuck simmered in a rich, smoky chili sauce mimicking traditional Mexican flavors. Perfect for shredded beef tacos, stews, or enjoying as a standalone dish, it offers a convenient and hearty meal option with authentic taste.
Ingredients
Units
Scale
Beef
- 4 pounds beef chuck roast, cut into 3-inch chunks
Birria Sauce
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 2 Roma tomatoes
- 1 white onion, quartered
- 6 garlic cloves, unpeeled
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cloves
- Chopped onion, cilantro, and lime wedges for serving
Instructions
- Deseed the chilies: Slice off the stems of the chilies, shake out the seeds, and give them a quick rinse to remove any dust or dirt.
- Simmer the chilies: In a medium pot, add the guajillo, ancho, and arbol chilies, covering them completely with water. Bring to a simmer over medium heat and cook for 15 minutes until softened.
- Roast the vegetables: While the chilies simmer, place the tomatoes, onion, and garlic cloves on a baking sheet. Broil for 4 to 6 minutes until lightly charred.
- Make the sauce: Transfer the chilies and 1 cup of their soaking water to a high-powered blender. Peel the garlic cloves and add them along with the roasted tomatoes, onion, beef broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1-2 minutes until smooth.
- Slow cook the beef: Place the beef chunks in the slow cooker, pour the sauce over, add bay leaves, and gently toss to combine. Cover and cook on low for 8-9 hours or high for 4-5 hours until the beef is fall-apart tender.
- Shred the meat: Remove bay leaves, then transfer the beef to a cutting board. Use two forks to shred the meat finely.
- Combine: Return the shredded beef to the slow cooker, stir to absorb the sauce, and let it sit for a few minutes to meld flavors.
- Serve: Ladle the birria hot, garnished with chopped onion, cilantro, and lime wedges. Serve as tacos, in bowls with consommé, or however desired.
Notes
- If using a Dutch oven, sear the beef before simmering in the sauce; cook covered on low for 3 to 3½ hours.
- Replace Mexican oregano with marjoram if unavailable.
- Remove or reduce arbol chilies for milder heat.
- Substitute a 4-inch piece of Mexican cinnamon stick for ground cinnamon if available.
- Store leftovers in airtight containers for 4-5 days in the fridge or freeze up to 3 months for later.
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
