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.