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Alina

Birria Slow Cooker

A rich, savory, and incredibly tender Mexican beef stew, simplified for your slow cooker.
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Prep Time 30 minutes
Cook Time 8 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Comfort Food, Mexican
Ingredients Method Notes

Ingredients
  

For the Meat
  • 3-4 pounds Beef Chuck Roast
For the Chile Sauce (Adobo)
  • 6-8 Guajillo Chiles dried
  • 3-4 Ancho Chiles dried
  • 2-3 Chile de Arbol dried (optional, for heat)
  • 1 medium White Onion roughly chopped
  • 6-8 cloves Garlic peeled
  • 2-3 Roma Tomatoes halved
  • 2 tablespoons Apple Cider Vinegar
  • 4 cups Beef Broth
For the Spices
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Ground Coriander
  • ½ teaspoon Dried Oregano Mexican oregano preferred
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Black Peppercorns
  • 2-3 Bay Leaves
  • 1 Cinnamon Stick about 2-3 inches
  • 1 teaspoon Salt or to taste
For Serving (Optional)
  • Corn Tortillas
  • Oaxaca or Mozzarella Cheese shredded
  • Fresh Cilantro chopped
  • White Onion finely diced
  • Lime Wedges

Method
 

  1. Prepare the Chiles: Remove stems and seeds from dried chiles. Toast in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Place in a heatproof bowl and cover with boiling water. Rehydrate for 20-30 minutes until soft.
  2. Sear the Beef: Pat beef chuck roast dry. Season with salt and pepper. Sear in a large skillet over medium-high heat until deeply browned on all sides. Transfer to slow cooker.
  3. Blend the Adobo Sauce: Drain rehydrated chiles (reserve ½ cup liquid). In a blender, combine chiles, onion, garlic, tomatoes, apple cider vinegar, beef broth, cumin, coriander, oregano, cloves, peppercorns, and cinnamon stick. Blend until smooth. Add reserved chile liquid if needed for consistency.
  4. Combine in Slow Cooker: Pour adobo sauce over seared beef in the slow cooker. Add bay leaves. Ensure beef is mostly submerged.
  5. Slow Cook: Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until beef is fork-tender.
  6. Shred Beef and Prepare Consommé: Remove beef and shred with two forks. Skim excess fat from broth. Discard bay leaves and cinnamon stick. Strain consommé if desired. Adjust seasoning.
  7. Serve: Serve shredded birria with warm corn tortillas, cilantro, diced onion, and lime wedges. Offer consommé for dipping or sipping. For birria tacos, dip tortillas in consommé, fill with meat and cheese, and grill until crispy.

Notes

Adjust chile de arbol for desired heat. Toasting chiles is crucial for flavor. Strain consommé for a smoother consistency. Birria tastes even better the next day. Both meat and consommé freeze well.