Description
This traditional Mexican Birria recipe features tender, slow-cooked beef simmered in a rich, smoky chili sauce made from a blend of dried guajillo, ancho, and arbol chilies along with roasted tomatoes and spices. Using a slow cooker makes it easy to achieve melt-in-your-mouth meat perfect for tacos, stews, or enjoying as a flavorful main dish.
Ingredients
Scale
Meat
- 4 pounds beef chuck roast
Chilies
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
Vegetables
- 2 Roma tomatoes
- 1 white onion
- 6 garlic cloves
Liquids and Vinegar
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
Spices and Seasonings
- 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
Instructions
- Prepare the chilies: Deseed and rinse the guajillo, ancho, and arbol chiles to remove their seeds and any dirt, ensuring a smooth sauce later.
- Soften the chilies: Simmer the cleaned chilies in water for about 15 minutes until they become soft and pliable, which will make them easier to blend.
- Roast the vegetables: Lightly char the Roma tomatoes, white onion, and unpeeled garlic cloves over a grill, open flame, or pan to develop depth of flavor and a smoky aroma.
- Blend the sauce: In a blender, combine the softened chilies, charred tomatoes, onion, garlic, beef broth, apple cider vinegar, and all the spices (salt, pepper, cumin, oregano, cloves, cinnamon, and ginger). Blend until you achieve a smooth, rich sauce.
- Combine beef and sauce: Cut the beef chuck roast into chunks and place them in the slow cooker. Pour the blended chili sauce over the meat, add the bay leaves, and gently mix everything to coat the beef evenly.
- Cook the Birria: Set the slow cooker to low and cook for 8-9 hours or on high for 4-5 hours. The slow cooking makes the beef tender and allows it to absorb the deep flavors of the sauce.
- Shred and serve: Once cooked until tender, shred the beef using two forks and stir it back into the sauce. Serve hot, perfect for tacos, with tortillas, or as a hearty stew.
Notes
- Removing seeds from the chilies reduces bitterness and excessive heat for a balanced flavor.
- Roasting the vegetables adds a smoky depth which is essential for authentic Birria taste.
- Low-sodium broth is recommended to control the saltiness of the dish, especially because chili powders and seasonings can be salty.
- Leftover Birria can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a spicier version, adjust the number of arbol chilies or add some chili powder.
- This dish pairs exceptionally well with warm corn tortillas, fresh cilantro, lime wedges, and diced onions.
