Authentic Slow Cooker Birria Recipe with Rich Spices and Tender Beef Recipe

Introduction

Indulge in the mouthwatering flavors of Birria, a traditional Mexican slow cooker dish featuring tender beef simmered in a rich, spiced sauce. Perfect for cozy dinners or gatherings, this recipe offers versatility for enjoying birria as a stew, tacos, quesadillas, and more with minimal hands-on time.

Ingredients

• 4 pounds beef chuck roast (cut into 3-inch chunks)
• 10 guajillo chiles
• 5 ancho chiles
• 3 arbol chiles
• 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
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 3 bay leaves
• Optional: chopped onion, cilantro, and lime wedges for serving

Instructions

1. Step 1: Slice off the stems from the guajillo, ancho, and arbol chiles. Shake out any seeds and rinse them quickly under water to remove dust.
2. Step 2: In a medium pot, add the prepared chiles and cover with water. Bring to a simmer over medium heat and cook for about 15 minutes until softened.
3. Step 3: While the chiles simmer, place the Roma tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil in the oven for 4 to 6 minutes until lightly charred.
4. Step 4: Transfer softened chiles and one cup of the simmering water into a high-powered blender. Remove garlic from the peel and add it along with the roasted tomatoes, onion, beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth, about 1 to 2 minutes.
5. Step 5: Place beef chunks in your slow cooker. Pour the blended sauce over the meat and add bay leaves. Gently mix with tongs to combine and cover.
6. Step 6: Cook on low for 8 to 9 hours or high for 4 to 5 hours until the beef is tender and easily shreds with forks.
7. Step 7: Remove bay leaves. Transfer beef to a cutting board and shred using two forks.
8. Step 8: Return shredded beef to the slow cooker and stir well to absorb the flavorful consommé. Serve with optional chopped onion, cilantro, and lime wedges.

Tips & Variations

• Use well-marbled beef chuck roast for the best flavor and tenderness.
• Don’t skip roasting the vegetables; broiling adds depth to the sauce.
• Let the meat rest in the sauce for at least 30 minutes after cooking to maximize flavor absorption.
• Adjust seasoning before serving by tasting the sauce and adding more salt or spices if needed.
• For extra heat, increase the number of arbol chiles or add jalapeños to the sauce.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, warm in the oven at 350°F covered for 20-30 minutes, or heat gently on the stovetop stirring occasionally. Microwave reheating is also an option—heat in short intervals until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats for Birria?

Yes, lamb or goat can be used as alternatives to beef, each offering a unique flavor profile.

How do I serve Birria?

Birria is delicious served as a stew topped with chopped onions, cilantro, and lime juice, or as a filling for tacos, quesadillas, nachos, and burrito bowls.

Authentic Slow Cooker Birria Recipe with Rich Spices and Tender Beef Recipe

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5 from 129 reviews

Indulge in the rich, savory flavors of traditional Mexican Birria made effortlessly in a slow cooker. This recipe uses tender beef chuck roast simmered with a complex blend of dried chilies, roasted vegetables, and aromatic spices, creating a deeply flavorful stew or filling perfect for tacos. The slow cooking process ensures the beef becomes fall-apart tender while soaking up the vibrant consommé. Serve it as a hearty stew garnished with fresh onions, cilantro, and lime or use the shredded meat in tacos, quesadillas, or nachos for a versatile and satisfying meal.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: Serves approximately 6 people 1x
• Category: Main
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Meat

• 4 pounds beef chuck roast (cut into 3-inch chunks)

For the 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

Spices

• 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

Additional Ingredients

• 3 bay leaves
• Optional: chopped onion, cilantro, and lime wedges for serving

Instructions

1. Deseed the Chilies: Slice off the stems from the guajillo, ancho, and arbol chiles and shake out all seeds. Rinse them quickly under cold water to remove any dust or residue, preparing them for simmering.
2. Simmer the Chilies: Place the cleaned chilies in a medium pot and cover with water. Bring to a gentle simmer over medium heat and cook for about 15 minutes until the chilies are softened and pliable.
3. Roast the Vegetables: While the chilies are simmering, arrange the Roma tomatoes, quartered white onion, and unpeeled garlic cloves on a quarter sheet pan. Broil in the oven for 4 to 6 minutes until the vegetables develop a light char, enhancing their flavors.
4. Make the Sauce: Transfer the softened chilies along with 1 cup of the soaking water into a high-powered blender. Peel the roasted garlic cloves and add them with the charred tomatoes, onions, beef broth, apple cider vinegar, salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until a smooth, rich sauce forms.
5. Slow Cook the Birria: Place the beef chuck chunks into the slow cooker. Pour the blended chili sauce over the meat and add the bay leaves. Gently mix with tongs to coat the beef evenly. Cover and cook on low heat for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender and easily shredded with a fork.
6. Shred the Meat: Remove and discard the bay leaves. Transfer the cooked beef onto a cutting board and shred it using two forks until finely pulled apart.
7. Combine Meat and Sauce: Return the shredded beef to the slow cooker and stir thoroughly to combine with the cooking liquid (consommé), allowing the meat to absorb the flavorful broth.
8. Serve: Serve the birria hot directly from the slow cooker with optional toppings such as chopped onions, cilantro, and lime wedges. Enjoy it as a hearty stew or use the shredded beef as a versatile filling for tacos, quesadillas, nachos, or burrito bowls.

Notes

• Use well-marbled beef chuck roast for the best tenderness and flavor.
• Roasting the vegetables under the broiler adds important depth to the sauce.
• Allow the shredded meat to rest in the consommé for at least 30 minutes to absorb flavors fully.
• Adjust seasoning with salt or more spices if needed after cooking.
• For more heat, add extra arbol chiles or include jalapeños in the sauce blend.
• Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
• Reheat gently using oven, stovetop, or microwave to maintain tenderness.

Keywords: Birria, Slow Cooker Birria, Mexican Stew, Beef Chuck Roast, Chili Sauce, Slow Cooked Beef, Mexican Recipe, Tacos, Comfort Food