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.
