Go Back
–+ servings
Birria

Birria

Birria is a traditional Mexican stew featuring slow-cooked beef with vibrant flavors, perfect for tacos or served in a bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 8 servings
Calories 514 kcal

Equipment

  • Slow Cooker
  • Vitamix Blender

Ingredients
  

Beef Birria (Birria de Rez)

  • 4 pounds beef chuck roast cut into 3-inch chunks

Birria Sauce

  • 10 pieces guajillo chiles deseeded
  • 5 pieces ancho chilies deseeded
  • 3 pieces arbol chilies deseeded
  • 2 pieces Roma tomatoes charred
  • 1 white onion quartered
  • 6 cloves garlic cloves unpeeled
  • 2 cups low-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 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 pieces bay leaves

Instructions
 

Preparation

  • Deseed the chilies. Slice the stems off the chilies and shake out the seeds. Rinse them to remove any dust.
  • Simmer the chilies. In a medium pot, add guajillo, ancho, and arbol chilies. Cover with water and simmer for 15 minutes until softened.
  • Roast the veggies. Add tomatoes, onion, and garlic to a pan and broil for 4 to 6 minutes until lightly charred.
  • Make the sauce. Transfer chilies and 1 cup of water to a blender. Add garlic, tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.

Cooking

  • Slow cook the birria. Place beef in slow cooker, pour sauce on top, add bay leaves, and mix gently. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours until tender.
  • Shred the meat. Discard bay leaves, remove beef to a board, and shred with forks.
  • Combine the meat and sauce. Return shredded beef to slow cooker and stir to absorb liquid.
  • Serve. Enjoy birria straight from cooker or in bowls with consommé and garnish with onion, cilantro, and lime juice.

Notes

For Dutch oven, sear chuck roast, then make sauce and simmer for 3 to 3.5 hours. Substitute marjoram for Mexican oregano if needed. For less heat, reduce arbol chilies. Store leftovers for 4-5 days in the fridge or freeze for up to 3 months.

Nutrition

Serving: 1bowlCalories: 514kcalCarbohydrates: 22gProtein: 48gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 902mgPotassium: 1454mgFiber: 8gSugar: 12gVitamin A: 7174IUVitamin C: 12mgCalcium: 70mgIron: 7mg
Keyword Birria, Birria Recipe, Crockpot Birria, Slow Cooker Birria
Tried this recipe?Let us know how it was!