Slow Cooker Beef Birria

Birria is a rich and flavorful dish deeply rooted in Mexican culinary traditions, known for its comforting and satisfying qualities. Originating from the state of Jalisco, birria has gained immense popularity not just in Mexico but around the world, becoming a beloved comfort food for many. Traditionally, birria is made with goat meat, but modern adaptations have embraced various proteins, with beef birria standing out as a favorite for its tender, juicy texture and robust flavor.

Discover the rich and savory flavors of slow cooker beef birria, a beloved Mexican comfort dish. This recipe transforms tender beef chuck roast into a melt-in-your-mouth delight, infused with traditional spices and dried chiles. Perfect for tacos or as a hearty stew, this dish brings warmth and satisfaction to any meal. With simple preparation and slow cooking, it's an easy way to enjoy a taste of Mexico at home. Perfect for family gatherings or cozy dinners!

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Ingredients

3 lbs beef chuck roast, cut into large chunks

2 tablespoons vegetable oil

1 large onion, chopped

4 cloves garlic, minced

3 dried guajillo chiles, stems removed and seeds discarded

2 dried ancho chiles, stems removed and seeds discarded

1 chipotle pepper in adobo sauce (optional for extra heat)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

4 cups beef broth

2 bay leaves

1 tablespoon apple cider vinegar

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Chopped onions (for garnish)

Corn tortillas (for serving)

Instructions

Prepare the Chiles: Start by soaking the guajillo and ancho chiles in hot water for about 20 minutes, or until they are softened. Drain and set aside.

Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper. In batches, sear the beef on all sides until browned, about 3–4 minutes per side. Transfer the seared beef to the slow cooker.

Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes. Transfer this mixture into the slow cooker with the beef.

Create the Sauce: In a blender, combine the softened chiles, chipotle pepper (if using), cumin, oregano, cinnamon, smoked paprika, beef broth, bay leaves, apple cider vinegar, and lime juice. Blend until smooth.

Combine and Cook: Pour the sauce over the beef in the slow cooker. Make sure the beef is immersed in the sauce. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreds easily with a fork.

Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the pot, mixing it well with the sauce.

Serve: Serve the beef birria hot, garnished with chopped cilantro and onions. Accompany with warm corn tortillas for dipping, or make tacos using the tortillas.

Enjoy!: Enjoy your slow-cooked beef birria in tacos or as a delicious stew with a side of consomé (the broth) for dipping.

Prep Time, Total Time, Servings: 20 min | 8 hrs 20 min | 6-8 servings