Birria is a rich and spicy Mexican stew, traditionally made with goat meat but now commonly prepared with beef. This slow-cooked dish is known for its deep flavors, tender meat, and versatile serving options. Whether enjoyed as a stew or transformed into quesabirria tacos, birria offers a comforting and satisfying meal that's perfect for any occasion.
Why I Love This Recipe
I appreciate how this birria recipe combines traditional flavors with the convenience of a slow cooker. The blend of dried chiles and spices creates a complex, aromatic sauce that infuses the beef with incredible taste. The slow cooking process ensures the meat becomes tender and flavorful, making it ideal for various dishes, from hearty stews to crispy tacos.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 pounds beef chuck roast, cut into 3-inch chunks
- 10 guajillo chiles
- 5 ancho chiles
- 3 arbol chiles
- 2 Roma tomatoes
- 1 white onion, quartered
- 6 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
- 2 bay leaves
Directions
- Prepare the chiles: Remove stems and seeds from guajillo, ancho, and arbol chiles. Rinse to remove any dust. Place in a medium pot, cover with water, and simmer over medium heat for 15 minutes until softened.
- Roast the vegetables: While chiles are simmering, place tomatoes, onion, and unpeeled garlic cloves on a baking sheet. Broil for 4 to 6 minutes until lightly charred.
- Make the sauce: Transfer softened chiles and 1 cup of the soaking water to a high-powered blender. Peel the roasted garlic and add it to the blender along with the roasted tomatoes, onion, beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, and cinnamon. Blend on high for 1 to 2 minutes until completely smooth.
- Slow cook the birria: Place beef chunks in the slow cooker. Pour the birria sauce over the meat and add bay leaves. Gently mix to combine. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef is tender and shreds easily with a fork.
- Shred the meat: Remove bay leaves. Transfer beef to a cutting board and shred using two forks.
- Combine meat and sauce: Return shredded beef to the slow cooker, stir to combine with the sauce, and let it absorb the flavors.
- Serve: Enjoy the birria as a stew garnished with chopped onion, fresh cilantro, and a squeeze of lime juice. Alternatively, use the meat to make quesabirria tacos, dipping them in the flavorful consommé.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 8 to 9 hours on low or 4 to 5 hours on high
- Total Time: Approximately 8 hours 20 minutes
Variations
- Meat options: While beef chuck roast is traditional, I sometimes use lamb or goat for a different flavor profile.
- Spice level: To reduce heat, I decrease or omit the arbol chiles.
- Cooking methods: If I don't have a slow cooker, I prepare birria in a Dutch oven by searing the meat, adding the sauce, and simmering covered on low heat for 3 to 3.5 hours.
Storage and Reheating
- Refrigeration: I let the birria cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 to 5 days.
- Freezing: For longer storage, I freeze the birria in a freezer-safe container for up to 3 months. I thaw it in the refrigerator overnight before reheating.
- Reheating: I reheat the birria in the microwave or on the stovetop until warmed through, ensuring the meat remains tender and flavorful.
FAQs
What is birria?
Birria is a traditional Mexican stew originating from the state of Jalisco. It's typically made with goat or beef, slow-cooked in a rich, spicy sauce made from dried chiles and aromatic spices, resulting in tender, flavorful meat.
Can I make birria without a slow cooker?
Yes, I can prepare birria in a Dutch oven. I sear the beef chunks, add the prepared sauce, and simmer covered on low heat for 3 to 3.5 hours until the meat is tender.
What are the best chiles to use for birria?
I use a combination of guajillo, ancho, and arbol chiles. Guajillo chiles add richness and color, ancho chiles contribute a sweet, smoky flavor, and arbol chiles provide heat.
How can I serve birria?
I enjoy birria as a stew garnished with chopped onion, cilantro, and lime juice. It's also delicious in quesabirria tacos, where the meat is stuffed into tortillas with cheese, fried until crispy, and served with the consommé for dipping.
Can I adjust the spice level of birria?
Yes, to make birria less spicy, I reduce or omit the arbol chiles, which are the spiciest among the chiles used.
Conclusion
Birria is a flavorful and comforting dish that's perfect for various occasions. Its rich, spicy broth and tender meat make it a standout meal, whether served as a stew or transformed into crispy tacos. With this easy slow cooker recipe, I can bring the authentic taste of Mexican birria to my kitchen, enjoying its deliciousness with minimal effort.
Birria (Easy Slow Cooker Recipe)
- Prep Time: 20 minutes
- Cook Time: 8–9 hours (low) or 4–5 hours (high)
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Birria slow cooker recipe delivers rich, authentic Mexican flavor with minimal effort. Made with tender beef, dried chiles, and aromatic spices, this easy birria is perfect for a hearty stew or quesabirria tacos. Great for weeknight dinners or festive meals, it brings the bold taste of Jalisco right to your kitchen.
Ingredients
- 4 pounds beef chuck roast, cut into 3-inch chunks
- 10 guajillo chiles
- 5 ancho chiles
- 3 arbol chiles
- 2 Roma tomatoes
- 1 white onion, quartered
- 6 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
- 2 bay leaves
Instructions
- Remove stems and seeds from guajillo, ancho, and arbol chiles. Rinse and simmer in water for 15 minutes until softened.
- Broil tomatoes, onion, and garlic for 4–6 minutes until charred.
- Blend softened chiles, soaking water, peeled garlic, roasted vegetables, broth, vinegar, and spices until smooth.
- Place beef in slow cooker, pour sauce over, add bay leaves, and cook on low for 8–9 hours (or high for 4–5).
- Remove bay leaves, shred beef, and return to the sauce.
- Serve as a stew or in quesabirria tacos with onion, cilantro, and lime.
Notes
- Adjust spice by reducing or omitting arbol chiles.
- Substitute beef with lamb or goat for traditional variation.
- For stovetop: use a Dutch oven and simmer for 3 to 3.5 hours.
- Store in the fridge for 4–5 days or freeze for up to 3 months.
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