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Slow Cooker Birria Beef Recipe

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★★★★

4 from 72 reviews

This rich and flavorful Birria recipe uses a slow cooker to tenderize beef chuck roast in a deeply spiced chili and tomato sauce. Aromatic dried chilies, roasted vegetables, and warming spices create an authentic Mexican stew perfect for serving with consommé, garnished with fresh onion, cilantro, and lime wedges.

Ingredients

Scale

Meat

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

Birria Sauce

  • 10 guajillo chiles, stems removed, seeds discarded, rinsed
  • 5 ancho chilies, stems removed, seeds discarded, rinsed
  • 3 arbol chilies, stems removed, seeds discarded, rinsed
  • 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

For Serving (optional)

  • Chopped onion
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Deseed the chilies: Slice off the stems from the guajillo, ancho, and arbol chilies, shake out and discard the seeds, then rinse the chilies under cold water to clean.
  2. Simmer the chilies: Place the prepared chilies in a pot and cover with water. Bring to a gentle simmer and cook for 15 minutes until the chilies are softened and pliable.
  3. Roast the vegetables: Using the broiler, roast the Roma tomatoes, quartered onion, and unpeeled garlic cloves for 4 to 6 minutes until they develop a nice char, enhancing their flavor and depth.
  4. Make the sauce: In a blender, combine the softened chilies with some of their soaking water, roasted garlic (squeezed from skins), roasted tomatoes, roasted onion, beef broth, apple cider vinegar, kosher salt, black pepper, cumin, oregano, cloves, cinnamon, and ground ginger. Blend until completely smooth to create a rich, fragrant sauce.
  5. Slow cook the birria: Place the beef chuck chunks into a slow cooker. Pour the blended birria sauce over the meat and add the bay leaves. Set the slow cooker to low and cook for 8 to 9 hours, or on high for 4 to 5 hours, until the beef is fork tender and flavorful.
  6. Shred the meat: Once cooked, remove the bay leaves and shred the beef using two forks. Return the shredded meat to the slow cooker, allowing it to soak up the flavorful sauce for at least 10 minutes before serving.
  7. Serve: Serve the birria hot from the slow cooker or ladle into bowls with some consommé. Garnish with chopped onion, fresh cilantro, and lime wedges for an authentic and delicious finishing touch.

Notes

  • Remove seeds from dried chilies to control heat level and bitterness.
  • Roasting the vegetables adds a smoky depth to the birria sauce.
  • Slow cooking on low yields the most tender and flavorful beef.
  • The consommé generated during cooking makes a perfect accompaniment or dipping broth.
  • Adjust seasoning with salt and vinegar to taste after cooking if desired.

Keywords: Birria, slow cooker birria, Mexican stew, beef birria, slow cooked beef, chili sauce, traditional birria

Find it online: https://foodiecara.com/slow-cooker-birria-beef-recipe/