Description
Mexican birria made in a slow cooker is a delightful blend of tender beef, aromatic spices, and rich flavors that make it perfect for family gatherings or cozy dinners. This hearty stew is effortlessly prepared in your slow cooker, allowing the robust flavors to meld together while you go about your day.
Ingredients
Scale
- 4 pounds beef chuck roast (cut into 3-inch chunks)
- 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
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
Instructions
- Step 1: Deseed the chilies by slicing off their stems and shaking out the seeds. Rinse them quickly to remove any dust or dirt.
- Step 2: In a medium pot, add the guajillo, ancho, and arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes until softened.
- Step 3: While the chilies are simmering, place the tomatoes, onion, and unpeeled garlic cloves on a baking sheet. Broil them for 4 to 6 minutes until lightly charred.
- Step 4: Transfer softened chilies and 1 cup of their water to a high-powered blender. Peel the garlic cloves and add them along with charred tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until completely smooth.
- Step 5: Place beef chunks in the slow cooker. Pour sauce over the beef and add bay leaves; gently mix with tongs. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours until tender enough to shred easily.
- Step 6: Remove bay leaves from slow cooker. Use two forks to shred beef on a cutting board.
- Step 7: Return shredded beef to slow cooker. Stir to absorb liquid (consommé).
- Step 8: Serve hot from the slow cooker as a traditional birria stew or in tacos garnished with chopped onion, cilantro, and lime juice.
Notes
Choose well-marbled beef chuck roast for maximum tenderness. Ensure the sauce is blended completely smooth to avoid a gritty texture. Let the dish rest for 30 minutes after cooking to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg