Birria (Slow Cooker)
A rich and aromatic stew made with tender beef and a blend of spices and chiles, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pounds beef chuck roast Tender and ideal for slow cooking.
- 10 pieces guajillo chiles Adds deep color and mild spice.
- 5 pieces ancho chiles Brings a sweet and fruity flavor.
- 3 pieces arbol chiles Adds a hint of heat.
- 2 pieces Roma tomatoes Contributes a fresh undertone.
- 1 piece white onion Adds sweetness and depth.
- 6 cloves garlic Robust and aromatic.
- 2 cups low-sodium beef broth Rich and savory base for the sauce.
- 2 tablespoons apple cider vinegar Brightens flavors.
Spices and Seasoning
- 2 teaspoons kosher salt Enhances flavors.
- 1 teaspoon ground black pepper Adds a warm kick.
- 1 teaspoon ground cumin Earthy flavor.
- 1 teaspoon dried Mexican oregano Fragrant and slightly sweet.
- ½ teaspoon ground cloves Elevates flavor.
- ½ teaspoon ground cinnamon Adds warmth.
- ¼ teaspoon ground ginger Earthy and spicy.
- 3 pieces bay leaves For flavor infusion.
Instructions
Preparation
- Begin by deseeding and rinsing the guajillo, ancho, and arbol chiles under cool water.
- In a pot, bring water to a boil and add the chiles. Let them simmer for about 15 minutes until they are softened.
- While the chilies are softening, heat a skillet over medium heat. Roast the tomatoes, onion, and garlic until they’re lightly charred, about 5-8 minutes.
- In a blender, combine the softened chiles, the roasted vegetables, beef broth, apple cider vinegar, and spices. Blend until the mixture is smooth.
- Place the chunks of beef in the slow cooker. Pour the blended sauce over the meat, ensuring every piece is covered.
- Toss in the bay leaves and stir to distribute flavors evenly.
Cooking
- Set your slow cooker on low for 8-9 hours or on high for 4-5 hours until the meat is tender.
- Once cooked, shred the beef in the sauce and serve warm.
Notes
Birria is traditionally served with soft corn tortillas. For a complete meal, serve with rice, beans, or a salad. Allowing it to cool before storing makes it easy to freeze for up to three months.