Description
This authentic slow cooker Birria recipe features tender, flavorful beef chuck roast simmered in a rich, smoky chili sauce made from guajillo, ancho, and arbol chilies, combined with roasted aromatics and warm spices. Perfectly slow-cooked for hours until the beef shreds effortlessly, this traditional Mexican stew is served with fresh garnishes like chopped onion, cilantro, and lime for a satisfying and hearty meal.
Ingredients
Meat
- 4 pounds beef chuck roast (cut into 3-inch chunks)
Chilies
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
Vegetables & Aromatics
- 2 Roma tomatoes
- 1 white onion (quartered)
- 6 garlic cloves (unpeeled)
Liquids & Seasonings
- 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
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
Optional Garnishes
- Chopped onion
- Cilantro
- Lime wedges
Instructions
- Deseed the chilies: Slice off the stems of the guajillo, ancho, and arbol chilies and shake out all the seeds. Rinse the chilies quickly under running water to remove any dust or dirt from the exterior.
- Simmer the chilies: Place all the chilies in a medium pot and cover them fully with water. Bring to a simmer over medium heat and cook for 15 minutes, or until the chilies have softened thoroughly.
- Roast the veggies: While simmering chilies, arrange the quartered tomatoes, white onion, and unpeeled garlic cloves on a quarter sheet pan. Broil them in the oven for 4 to 6 minutes until they develop a light char to deepen their flavor.
- Make the sauce: Transfer the softened chilies and 1 cup of the reserved soaking water into a high-powered blender. Peel the roasted garlic cloves and add them along with the roasted tomatoes, onion, beef broth, apple cider vinegar, kosher salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high speed for 1 to 2 minutes until the mixture is perfectly smooth.
- Slow cook the birria: Place the beef chuck chunks in your slow cooker. Pour the blended birria sauce over the meat, add the bay leaves, and gently mix everything using tongs to coat the beef. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender enough to shred easily with a fork. If needed, cook longer to achieve the desired tenderness.
- Shred the meat: Remove and discard the bay leaves from the slow cooker. Transfer the cooked beef to a cutting board and shred it finely using two forks.
- Combine the meat and sauce: Return the shredded beef to the slow cooker and stir to mix it well with the birria consommé. Allow the meat to absorb the flavorful cooking liquid for a richer taste.
- Serve: Serve the birria directly from the slow cooker as a stew or transfer portions to bowls with extra consommé for dipping. Garnish with chopped raw onion, fresh cilantro, and a squeeze of lime juice to brighten the flavors.
Notes
- To adjust spice levels, remove more or fewer seeds from the chilies during deseeding.
- If you don’t have a slow cooker, you can cook the birria in a covered Dutch oven in the oven at 300°F (150°C) for about 3-4 hours until tender.
- Leftover birria makes excellent tacos or quesadillas the next day.
- Adding some chopped fresh chilies or hot sauce can spice up the consommé when serving.
- For an extra smoky flavor, you can toast the dried chilies lightly in a dry skillet before soaking.
