If you’ve ever had the pleasure of tasting Birria, you know just how incredibly flavorful and comforting it is. This traditional Mexican dish, originally from the state of Jalisco, has been gaining widespread popularity in recent years, thanks to its rich, savory broth and tender meat. Birria is often made with goat or lamb, but beef birria has become a beloved version in many parts of Mexico and beyond. Whether served as a stew or as part of quesabirria tacos, this dish is a true crowd-pleaser, filled with bold, smoky flavors that will transport your taste buds to the heart of Mexico.
Why You’ll Love This Recipe
Birria is the perfect dish to share with friends and family on a special occasion or a cozy weekend at home. The beauty of this slow-cooked version is that you can set it and forget it in your slow cooker, letting the flavors meld together over hours while you go about your day. The result is a tender, melt-in-your-mouth beef stew, infused with aromatic spices, smoky chiles, and a deep, flavorful broth.
Not only does this dish taste amazing on its own, but it also makes a fantastic filling for quesabirria tacos, where the slow-cooked beef is crisped in a hot skillet with cheese, creating an irresistible combination. The rich consommé (the broth) is the perfect dipping sauce for the tacos, making each bite even more indulgent.
Ingredients You’ll Need:
- 3 lbs beef chuck roast (or a cut of beef with good marbling)
- 1 onion, quartered
- 4 cloves garlic, smashed
- 3 dried guajillo chiles, seeds and stems removed
- 2 dried ancho chiles, seeds and stems removed
- 2 dried arbol chiles (optional, for extra heat)
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cloves
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1 tablespoon apple cider vinegar
- 4 cups beef broth (preferably low-sodium)
- 1 tablespoon olive oil (for searing the meat)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- Corn tortillas (for tacos, optional)
How to Make Birria (Slow Cooker Recipe)
Step-by-Step Instructions:
Step 1: Prepare the Chiles
To start, it’s important to get the dried chiles ready. The guajillo and ancho chiles give the birria its signature mild and smoky flavor, while the arbol chiles (if you’re using them) add a bit of heat.
To prepare the chiles, heat a dry skillet over medium heat and toast the chiles for about 1-2 minutes, flipping them occasionally to ensure they don’t burn. Once toasted, place them in a bowl and cover with hot water. Let them soak for about 10 minutes to soften. Once softened, drain the chiles and set them aside.
Step 2: Blend the Sauce
While the chiles are soaking, combine the softened chiles, onion, garlic, cinnamon stick, oregano, cumin, smoked paprika, cloves, salt, and apple cider vinegar in a blender. Add about 1 cup of beef broth to help the blending process. Blend everything until you have a smooth, velvety sauce. This rich mixture will form the base for the birria, infusing the beef with complex flavors.
Step 3: Sear the Beef
In a large pan, heat the olive oil over medium-high heat. Sear the beef chuck roast on all sides until it’s deeply browned. This step helps to develop the meat’s flavor and creates a wonderful caramelized exterior. Once seared, remove the beef from the pan and set it aside.
Step 4: Combine Everything in the Slow Cooker
Transfer the seared beef chuck roast into your slow cooker. Pour the freshly blended chile sauce over the meat, followed by the remaining beef broth. Add the bay leaves and stir to combine everything. The broth should almost cover the meat—if not, feel free to add a bit more broth or water to make sure the meat is submerged.
Step 5: Slow Cook the Birria
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and shreds easily with a fork. The low and slow cooking process helps the meat absorb all the deep, aromatic flavors from the sauce, turning it into a deliciously rich, flavorful stew.
Step 6: Shred the Beef
Once the beef is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Discard any large chunks of fat, but keep some of the smaller, flavorful pieces of fat to add richness to the dish.
Step 7: Strain the Consommé (Broth)
If you prefer a smoother broth, you can strain the consommé to remove any solids, like the garlic, onion, and cinnamon stick. This step is optional but can result in a more refined presentation. The broth will be rich and dark, thanks to the chiles, and has a smoky, savory flavor that will make your taste buds sing.
Step 8: Serve and Enjoy
Now that your birria is ready, you can serve it as a stew or use it to make tacos. For the stew, ladle the shredded beef and broth into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. For tacos, heat corn tortillas in a dry skillet, dip them into the consommé, and then fill them with the shredded beef and some melted cheese for quesabirria tacos. Serve with a side of the consommé for dipping.
Helpful Tips:
- Meat Choice: Beef chuck roast works well for this recipe because of its marbling and tenderness when slow-cooked. However, you can use other cuts like short ribs or brisket if you prefer.
- Adjust the Heat: If you don’t want your birria to be too spicy, use just the guajillo and ancho chiles, skipping the arbol chiles entirely. You can also remove the seeds from the arbol chiles to reduce the heat level.
- Make-Ahead: Birria tastes even better the next day as the flavors have more time to develop. Make a big batch and store leftovers in the fridge for up to 3 days. You can also freeze it for up to 3 months.
- For Quesabirria Tacos: To make the tacos, dip the tortillas into the consommé before cooking them in the skillet. This gives the tortillas a nice, crispy texture. Add shredded beef, melted cheese, and a little bit of cilantro for a savory treat.
Details:
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course, Mexican
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free (if no cheese is added)
Notes:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The birria also freezes well, so feel free to portion out extra and freeze for a future meal.
- Spice Level: Adjust the amount of dried arbol chiles based on your preferred spice level. For a milder version, skip them entirely or use one less.
Nutritional Information:
Per serving (1 cup of birria with broth):
- Calories: 350
- Fat: 22g
- Carbohydrates: 6g
- Protein: 35g
- Fiber: 2g
- Sugar: 4g
Frequently Asked Questions:
Can I make Birria with goat meat? Yes, traditionally, birria is made with goat meat. If you prefer goat, substitute the beef chuck with about 3 pounds of bone-in goat meat for the same cooking time.
Can I cook birria in the Instant Pot or stovetop? Absolutely! If you prefer a faster method, you can cook birria in the Instant Pot for about 1.5 hours on high pressure. For stovetop cooking, use a heavy pot with a tight-fitting lid and simmer the birria for about 2-3 hours on low heat.
What do you serve with Birria? Birria is traditionally served with lime wedges, chopped onions, and cilantro. For a more indulgent dish, pair it with Mexican rice and beans or enjoy it in tacos with melted cheese and a side of consommé for dipping.
Storage Instructions:
Store leftover birria in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of water or broth to loosen up the sauce if needed.
Related Recipes:
If you enjoyed this birria recipe, you might also love these other Mexican favorites:
Conclusion
Birria is one of those recipes that, once you make it, will quickly become a staple in your cooking routine. Whether you’re enjoying it as a rich, comforting stew or transforming it into quesabirria tacos, this dish is guaranteed to satisfy your cravings for something hearty, flavorful, and downright delicious. With the help of your slow cooker, you can create a dish that’s full of rich, complex flavors with minimal effort. Perfect for any occasion, Birria is sure to impress everyone at the dinner table. Enjoy!
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Birria (Slow Cooker)
Description
If you’ve ever had the pleasure of tasting Birria, you know just how incredibly flavorful and comforting it is. This traditional Mexican dish, originally from the state of Jalisco, has been gaining widespread popularity in recent years, thanks to its rich, savory broth and tender meat. Birria is often made with goat or lamb, but beef birria has become a beloved version in many parts of Mexico and beyond. Whether served as a stew or as part of quesabirria tacos, this dish is a true crowd-pleaser, filled with bold, smoky flavors that will transport your taste buds to the heart of Mexico.
Ingredients
- 3 lbs beef chuck roast (or a cut of beef with good marbling)
- 1 onion, quartered
- 4 cloves garlic, smashed
- 3 dried guajillo chiles, seeds and stems removed
- 2 dried ancho chiles, seeds and stems removed
- 2 dried arbol chiles (optional, for extra heat)
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cloves
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1 tablespoon apple cider vinegar
- 4 cups beef broth (preferably low-sodium)
- 1 tablespoon olive oil (for searing the meat)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- Corn tortillas (for tacos, optional)
Instructions
Step 1: Prepare the Chiles
To start, it’s important to get the dried chiles ready. The guajillo and ancho chiles give the birria its signature mild and smoky flavor, while the arbol chiles (if you’re using them) add a bit of heat.
To prepare the chiles, heat a dry skillet over medium heat and toast the chiles for about 1-2 minutes, flipping them occasionally to ensure they don’t burn. Once toasted, place them in a bowl and cover with hot water. Let them soak for about 10 minutes to soften. Once softened, drain the chiles and set them aside.
Step 2: Blend the Sauce
While the chiles are soaking, combine the softened chiles, onion, garlic, cinnamon stick, oregano, cumin, smoked paprika, cloves, salt, and apple cider vinegar in a blender. Add about 1 cup of beef broth to help the blending process. Blend everything until you have a smooth, velvety sauce. This rich mixture will form the base for the birria, infusing the beef with complex flavors.
Step 3: Sear the Beef
In a large pan, heat the olive oil over medium-high heat. Sear the beef chuck roast on all sides until it’s deeply browned. This step helps to develop the meat’s flavor and creates a wonderful caramelized exterior. Once seared, remove the beef from the pan and set it aside.
Step 4: Combine Everything in the Slow Cooker
Transfer the seared beef chuck roast into your slow cooker. Pour the freshly blended chile sauce over the meat, followed by the remaining beef broth. Add the bay leaves and stir to combine everything. The broth should almost cover the meat—if not, feel free to add a bit more broth or water to make sure the meat is submerged.
Step 5: Slow Cook the Birria
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and shreds easily with a fork. The low and slow cooking process helps the meat absorb all the deep, aromatic flavors from the sauce, turning it into a deliciously rich, flavorful stew.
Step 6: Shred the Beef
Once the beef is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Discard any large chunks of fat, but keep some of the smaller, flavorful pieces of fat to add richness to the dish.
Step 7: Strain the Consommé (Broth)
If you prefer a smoother broth, you can strain the consommé to remove any solids, like the garlic, onion, and cinnamon stick. This step is optional but can result in a more refined presentation. The broth will be rich and dark, thanks to the chiles, and has a smoky, savory flavor that will make your taste buds sing.
Step 8: Serve and Enjoy
Now that your birria is ready, you can serve it as a stew or use it to make tacos. For the stew, ladle the shredded beef and broth into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. For tacos, heat corn tortillas in a dry skillet, dip them into the consommé, and then fill them with the shredded beef and some melted cheese for quesabirria tacos. Serve with a side of the consommé for dipping.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The birria also freezes well, so feel free to portion out extra and freeze for a future meal.
- Spice Level: Adjust the amount of dried arbol chiles based on your preferred spice level. For a milder version, skip them entirely or use one less.