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Birria (Slow Cooker)

Birria (Slow Cooker)

A hearty and flavorful slow-cooked Birria made with tender beef chuck and a rich sauce featuring guajillo and ancho chiles.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Course main dish
Cuisine Mexican
Servings 8 servings
Calories 514 kcal

Equipment

  • slow cooker
  • medium pot
  • High-powered Blender
  • Quarter Sheet Pan

Ingredients
  

Beef Birria (Birria de Rez)

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

Birria Sauce

  • 10 pieces guajillo chiles
  • 5 pieces ancho chilies
  • 3 pieces arbol chilies
  • 2 pieces Roma tomatoes
  • 1 piece white onion, quartered
  • 6 cloves garlic, 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
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 3 pieces bay leaves
  • optional: chopped onion, cilantro, and lime wedges for serving

Instructions
 

Preparation

  • Deseed the chilies by slicing the stems off and shaking out the seeds. Rinse to remove dust or dirt.
  • In a medium pot, add guajillo, ancho, and arbol chilies. Cover with water and simmer over medium heat for 15 minutes.
  • Add tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil for 4 to 6 minutes until lightly charred.
  • Transfer chilies and 1 cup water to a blender. Add peeled garlic, tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.

Cooking

  • Place beef chunks in the slow cooker and pour the birria sauce on top. Add bay leaves and mix gently. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until beef is tender.
  • Discard bay leaves, shred the beef using two forks.
  • Place shredded beef back into the slow cooker, stir, and let absorb the liquid.
  • Serve straight from the slow cooker for various meals or in bowls with consommé. Garnish with onion, cilantro, and lime juice.

Notes

If using a Dutch oven, sear the chuck roast until browned, then follow the sauce instructions. Cover and simmer for 3 to 3.5 hours. Store cooked meat in airtight containers for 4 to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1cupCalories: 514kcalCarbohydrates: 22gProtein: 48gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 902mgPotassium: 1454mgFiber: 8gSugar: 12gVitamin A: 7174IUVitamin C: 12mgCalcium: 70mgIron: 7mg
Keyword beef, Birria, Comfort Food, slow cooker, Stew, Taco
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