Tender, flavorful, and packed with rich, traditional Mexican spices, this slow-cooked Birria is the ultimate comfort food. Whether enjoyed as a hearty stew or in tacos, this recipe delivers authentic flavor with minimal effort.
Why You’ll Love This Recipe
- Deep, Complex Flavors: A blend of chiles, spices, and aromatics creates an irresistible sauce.
- Effortless Cooking: Let the slow cooker do the work while you enjoy the mouthwatering aroma.
- Versatile Dish: Serve as a stew with consommé or use the shredded beef for tacos, quesadillas, or burritos.
- Authentic and Homemade: Enjoy a traditional Mexican dish without leaving your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Beef
- 4 pounds beef chuck roast, cut into 3-inch chunks
For the Birria Sauce
- 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 Garnishes
- Chopped onion
- Cilantro
- Lime wedges
Directions
Prepare the Chiles
- Slice off the stems of the guajillo, ancho, and arbol chiles. Shake out the seeds and rinse the chiles to remove any remaining debris.
Soften the Chiles
- Place the deseeded chiles in a pot and cover with water.
- Simmer over medium heat for 15 minutes, or until the chiles are soft and pliable.
Roast the Vegetables
- Arrange the Roma tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet.
- Broil for 4-6 minutes, or until lightly charred.
Make the Birria Sauce
- In a blender, combine the softened chiles, roasted tomatoes, onion, peeled garlic cloves, beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger.
- Blend until smooth, then strain the sauce through a fine mesh sieve for a silky texture.
Slow Cook the Birria
- Place the beef chunks in a slow cooker.
- Pour the sauce over the beef and add the bay leaves.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
Shred and Serve
- Remove the bay leaves and shred the beef using two forks.
- Return the shredded beef to the slow cooker and stir to absorb the flavorful sauce.
- Serve as a stew with consommé or use the meat in tacos, garnished with chopped onion, cilantro, and lime wedges.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cooking Time: 8 hours 15 minutes
- Total Time: 8 hours 30 minutes
Variations
- Protein Options: Substitute beef with lamb, goat, or pork for a different take on birria.
- Spice Level: Adjust the number of arbol chiles for a milder or spicier dish.
- Instant Pot Version: Pressure cook on high for 50 minutes, followed by a natural release.
- Thicker Sauce: Simmer the sauce on the stove to reduce it further before adding to the slow cooker.
Storage/Reheating
- Storage: Store leftover birria and consommé in airtight containers in the refrigerator for up to 3 days.
- Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in a pot over medium heat or in the microwave until heated through.
FAQs
1. Can I use pre-made birria sauce?
Yes, pre-made sauce can save time, but homemade provides fresher, richer flavors.
2. What can I serve with birria?
Serve with tortillas, rice, beans, or as a stew with consommé.
3. How do I make the consommé?
Use the flavorful sauce in the slow cooker as the consommé. Strain it for a clear broth, if desired.
4. Can I skip the step of roasting vegetables?
Roasting enhances the depth of flavor, but you can skip it if needed.
5. Is birria always spicy?
Not necessarily. Adjust the amount of arbol chiles for a milder version.
6. What’s the best cut of beef for birria?
Beef chuck roast is ideal for its marbling and tenderness, but short ribs or brisket work well too.
7. Can I make this on the stovetop?
Yes, simmer on low heat in a covered pot for 3-4 hours, checking occasionally.
8. How do I prevent the sauce from being too bitter?
Remove seeds and veins from chiles and balance flavors with vinegar and spices.
9. What’s the origin of birria?
Birria originated in Jalisco, Mexico, traditionally made with goat and served as a celebratory dish.
10. Can I use chicken instead of beef?
Yes, chicken thighs or drumsticks can be used, but adjust cooking time accordingly.
Conclusion
Birria is a rich and flavorful dish that’s perfect for any occasion. With its tender meat and savory consommé, this slow cooker recipe delivers authentic Mexican flavors with ease. Serve as a stew, in tacos, or alongside rice for a versatile and unforgettable meal!
Print
Birria (Slow Cooker)
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course, Slow Cooker Recipe
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
A traditional Mexican dish featuring tender beef slow-cooked in a rich, smoky, and flavorful sauce made with dried chilies and spices. Perfect for tacos, stews, or bowls of savory consommé, this birria recipe is a comforting and versatile meal the whole family will love.
Ingredients
For the Beef:
- 4 pounds beef chuck roast, cut into 3-inch chunks
For the Birria Sauce:
- 10 guajillo chilies
- 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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 bay leaves
Optional Garnishes:
- Chopped onion
- Fresh cilantro
- Lime wedges
Instructions
Prepare the Chilies:
- Slice off the stems of the guajillo, ancho, and arbol chilies. Shake out the seeds and rinse them.
- Add chilies to a pot, cover with water, and simmer for 15 minutes until softened.
Roast the Vegetables:
- Broil Roma tomatoes, quartered onion, and unpeeled garlic cloves for 4–6 minutes until charred and fragrant. Peel the garlic cloves.
Blend the Sauce:
- In a blender, combine softened chilies, 1 cup of the chili water, roasted garlic, tomatoes, onion, beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.
Cook the Birria:
- Place beef chunks in the slow cooker.
- Pour the sauce over the beef and add bay leaves.
- Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and falls apart easily.
Shred and Serve:
- Remove bay leaves and shred the beef with two forks.
- Return the shredded beef to the slow cooker to absorb the flavorful juices.
- Serve with consommé and garnish with chopped onion, cilantro, and lime wedges.
Notes
- Serve birria as tacos, stew, or alongside rice and beans.
- Add extra arbol chilies for more heat.
- For a smoother consommé, strain the sauce before pouring it over the beef.
Nutrition
- Serving Size: 1
- Calories: 514 kcal per serving
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