Description
This savory and tender Birria made in the slow cooker features flavorful beef chuck simmered in a rich, spicy sauce with dried chilies, tomatoes, and aromatic spices. Perfectly shredded and served with consommé, it makes for a hearty meal or excellent tacos with fresh garnishes.
Ingredients
Units
Scale
Beef Birria
- 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
- 1/2 teaspoon ground cloves
- Chopped onion
- Fresh cilantro
- Lime wedges
Optional for serving
Instructions
- Deseed the chilies: Slice the stems off the dried chilies, shake out the seeds, and rinse them quickly to remove any dust or dirt.
- Simmer the chilies: In a medium pot, cover the guajillo, ancho, and arbol chilies with water and bring to a simmer over medium heat. Cook for 15 minutes until they soften.
- Roast the vegetables: While chilies simmer, place tomatoes, onion, and garlic on a baking sheet. Broil for 4-6 minutes until lightly charred.
- Make the sauce: Transfer chilies and 1 cup of their cooking water to a blender. Remove garlic from peel and add to blender along with tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth, about 1-2 minutes.
- Slow cook the beef: Place beef chunks in the slow cooker. Pour the sauce over the meat and add bay leaves. Gently stir to combine, then cover and cook on low for 8-9 hours or high for 4-5 hours, until beef is tender and shreddable.
- Shred the meat: Remove bay leaves. Transfer beef to a cutting board and shred with two forks.
- Combine and serve: Return shredded beef to slow cooker with sauce, stir to absorb flavors, and serve with optional toppings like chopped onion, cilantro, and lime wedges.
Notes
- If using a Dutch oven, sear the beef first, then pour sauce over it and simmer covered on low for 3 to 3½ hours.
- If you can’t find Mexican oregano, substitute with marjoram.
- Reduce heat by omitting arbol chilies for a milder version.
- Replace ground cinnamon with a 4-inch Mexican cinnamon stick if available.
- Store leftovers in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
