Birria (Slow Cooker)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 30 mins
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Servings
8 servings
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Calories
514 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Birria (Slow Cooker)
Description
This Slow Cooker Birria recipe begins by removing seeds and stems from a mix of guajillo, ancho, and arbol chilies, which are simmered until tender. Roasting Roma tomatoes, onion, and garlic develops depth through light charring. These components combine in a blender with beef broth, apple cider vinegar, and seasonings including kosher salt, black pepper, cumin, Mexican oregano, cloves, cinnamon, and ground ginger to produce a smooth, intense sauce.
Beef chuck roast chunks are placed in a slow cooker and covered with the chili sauce and bay leaves, then cooked low and slow until the meat is succulent and infused with the rich sauce flavors. The result is tender beef with layered aromas from the diverse spices and chiles, balanced by the acidity of vinegar and the earthiness of roasted vegetables.
Birria is typically served garnished with chopped onion, cilantro, and lime wedges, lending freshness and brightness. It works well for hearty meals and can be prepared in other methods like a Dutch oven if preferred.
Adjust chili types to control heat and use substitutions like marjoram for Mexican oregano if needed. Leftovers store well refrigerated for several days or frozen for months, thawed before reheating.
Ingredients
Beef Birria (Birria de Rez)
- 4 pounds beef chuck roast cut into 3-inch chunks
Birria Sauce
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 2 Roma tomato
- 1 white onion quartered
- 6 garlic unpeeled, cloves
- 2 cups beef broth low-sodium
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried, Mexican
- ½ teaspoon cloves ground
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaf
- onion chopped, optional, lime wedges for serving
- cilantro
- lime
Instructions
- Deseed the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside.
- Simmer the chilies. In a medium pot, add the guajillo chilies, ancho chilies, arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.
- Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred.
- Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from it's peel and add it to the blender along with the tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.
- Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- Shred the meat. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it.
- Combine the meat and sauce. Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the liquid (aka consommé).
- Serve. Serve the birria straight from the slow cooker for a variety of meals (see ideas above) or transfer to bowls with the consommé for a traditional birria stew. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice.
Notes
- Searing beef before slow cooking intensifies flavor when using a Dutch oven instead of slow cooker.
- Substitute marjoram if Mexican oregano is unavailable.
- Reduce or omit arbol chilies for less heat, as they contribute significant spiciness.
- Mexican cinnamon sticks can replace ground cinnamon with a 4-inch piece.
- Store cooked birria in an airtight container after cooling; keep refrigerated for 4 to 5 days or frozen for up to 3 months.
- Thaw frozen birria in the refrigerator overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 48g | 96% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 902mg | 38% |
| Potassium | 1454mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 7174IU | 143% |
| Vitamin C | 12mg | 13% |
| Calcium | 70mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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