Description
This flavorful Mexican-inspired birria recipe utilizes a slow cooker to create tender, shredded beef in a rich and smoky chili sauce. Perfect for traditional stews, tacos, or as a savory main dish, it’s easy to prepare with simple ingredients and offers deep, authentic flavors with minimal effort.
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 (or marjoram as substitute)
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon (or a 4-inch Mexican cinnamon stick)
- 1/4 teaspoon ground ginger
- 3 bay leaves
For serving
- Chopped onion
- Fresh cilantro
- Lime wedges
Instructions
- Deseed the chilies: Remove stems, shake out seeds, and rinse the chilies quickly to remove dust. Set aside.
- Simmer the chilies: In a medium pot, cover the guajillo, ancho, and arbol chilies with water. Bring to a simmer and cook for 15 minutes until softened.
- Roast the vegetables: While chilies simmer, place tomatoes, onion, and garlic cloves on a baking sheet and broil for 4-6 minutes until lightly charred.
- Make the sauce: Transfer chilies and 1 cup of water to a blender. Peel garlic cloves and add. Also add roasted vegetables, broth, vinegar, and spices. Blend on high for 1-2 minutes until smooth.
- Slow cook the beef: Place beef chunks in the slow cooker, pour sauce over, add bay leaves, and gently stir. Cover and cook on low for 8-9 hours or high for 4-5 hours until beef is tender and easily shredded.
- Shred the meat: Remove bay leaves. Transfer beef to a cutting board, shred with two forks, then return to slow cooker to absorb flavors.
- Serve: Spoon the birria with some consommé into bowls. Garnish with chopped onion, cilantro, and a squeeze of lime. Serve with tortillas or rice.
Notes
- If using a Dutch oven, sear beef first, then cook covered on low for 3 to 3 ½ hours.
- Replace Mexican oregano with marjoram if unavailable.
- Adjust heat level by reducing or omitting arbol chilies.
- Use a 4-inch Mexican cinnamon stick as a substitute for ground cinnamon.
- Store leftovers in an airtight container for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 100 milligrams
