Description
This Slow Cooker Beef Birria is a flavorful Mexican stew traditionally made with a rich blend of dried chiles, aromatic spices, and tender beef. The slow cooker makes this recipe incredibly easy, allowing the beef to simmer in the sauce until it’s melt-in-your-mouth tender. Perfect for making birria tacos, quesabirria, or serving as a stew, this recipe delivers authentic taste with minimal effort. Whether you’re preparing it for a family gathering or a cozy weeknight meal, this birria recipe is sure to impress.
Ingredients
Scale
Beef Birria (Birria de Res)
- 4 pounds beef chuck roast, cut into 3-inch chunks
Birria Sauce
- 10 guajillo chiles
- 5 ancho chiles
- 3 arbol chiles (reduce for less heat)
- 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 for Serving
- Chopped onion
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Chiles:
- Remove the stems and deseed the guajillo, ancho, and arbol chiles. Rinse them to remove any dust.
- Simmer the Chiles:
- In a medium pot, add the chiles and cover with water. Simmer over medium heat for 15 minutes until softened.
- Roast the Vegetables:
- While the chiles simmer, place the tomatoes, onion, and garlic on a baking sheet. Broil for 4-6 minutes until lightly charred.
- Make the Sauce:
- Transfer the softened chiles and 1 cup of the simmering water to a blender. Peel the garlic, then add it along with the roasted tomatoes, onion, beef broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.
- Slow Cook the Beef:
- Place the beef chunks in the slow cooker. Pour the birria sauce over the beef and add the bay leaves. Cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and falls apart.
- Shred the Beef:
- Remove the bay leaves, then transfer the beef to a cutting board. Shred the meat using two forks.
- Combine the Meat and Sauce:
- Return the shredded beef to the slow cooker and stir it into the sauce. Let the meat absorb the flavors for an additional 30 minutes.
- Serve:
- Serve the birria as tacos with tortillas, as a stew with consommé, or use it to make quesabirria. Garnish with chopped onion, cilantro, and a squeeze of lime juice.
Notes
- Adjusting Heat: To reduce the heat, use fewer arbol chiles or omit them. For a spicier dish, you can increase the number of arbol chiles or add hotter varieties.
- Substitutions: If guajillo or ancho chiles are unavailable, you can substitute with New Mexico or pasilla chiles. These will still provide a deep, smoky flavor.
- Make-Ahead: Birria tastes even better the next day as the flavors continue to develop. This makes it a perfect recipe to prepare in advance.
- Serving Suggestions: This birria is perfect for making tacos, quesabirria (add cheese to the tacos), or serving as a stew with the consommé (broth). Pair it with Mexican rice, tortillas, or your favorite sides.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Birria also freezes well for up to 3 months—just be sure to store the meat and consommé separately for the best texture when reheated.