Description
This traditional Mexican Birria recipe features tender beef chunks simmered in a flavorful, smoky chili sauce, slowly cooked to perfection in a slow cooker. Perfect for tacos, stews, or just enjoyed as a hearty meal, it’s infused with authentic spices and chiles for a rich, satisfying taste.
Ingredients
Beef
- 4 pounds beef chuck roast, cut into 3-inch chunksBirria 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 - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground ginger - 3 bay leavesFor Serving
- Chopped onion - Fresh cilantro - Lime wedgesInstructions
- Deseed the chilies: Remove stems and shake out seeds from each chili, then rinse quickly to remove dust and dirt.
- Simmer the chilies: In a medium pot, add all chilies, cover with water, and bring to a simmer over medium heat. Cook for 15 minutes until softened.
- 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 simmering water to a blender. Remove garlic from peel and add to blender with tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1-2 minutes until smooth.
- Slow cook the beef: Put beef chunks in the slow cooker. Pour the sauce over the meat, add bay leaves, and gently toss with tongs. Cover and cook on low for 8-9 hours or high for 4-5 hours, until tender.
- Shred the meat: Discard bay leaves. Remove beef and shred with forks. Return shredded beef to the slow cooker and stir to absorb the sauce.
- Serve: Ladle the birria and consommé into bowls. Garnish with chopped onion, cilantro, and lime wedges.
Notes
- If using a Dutch oven, sear the roast beforehand, then cook covered on low for 3-3½ hours.
- Substitute marjoram for dried Mexican oregano if unavailable.
- Reduce heat by omitting or reducing arbol chilies for milder flavor.
- Use a Mexican cinnamon stick as an alternative to ground cinnamon.
- Store leftovers in airtight containers in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (251g)
- Calories: 370 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
