Description
Indulge in the rich and comforting flavors of Birria, a traditional Mexican stew that transforms your slow cooker into a culinary haven. This easy recipe combines tender beef chuck with a symphony of spices and chilies, creating a dish that’s perfect for cozy family dinners or festive gatherings. The slow cooking process results in melt-in-your-mouth meat bathed in a savory broth, ideal for serving as a hearty stew or crafting irresistible birria tacos. With minimal prep time and maximum flavor, this dish promises to elevate your meal experience!
Ingredients
Scale
- 4 pounds beef chuck roast, cut into chunks
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 2 Roma tomatoes
- 1 white onion
- 6 garlic cloves
- 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 bay leaves
Instructions
- Prepare the chilies by deseeding and rinsing them under cold water.
- Simmer the chilies in water for about 15 minutes until softened.
- Roast the tomatoes, onion, and garlic under a broiler for 4 to 6 minutes until lightly charred.
- Blend the softened chilies with roasted vegetables, broth, vinegar, and spices until smooth.
- Place beef chunks in the slow cooker and pour the sauce over them; add bay leaves.
- Cook on low for 8 to 9 hours or high for 4 to 5 hours until the beef is tender.
- Shred the beef with two forks and mix it back into the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg