What is birria made of?

Birria is traditionally made with meat, dried chiles, tomatoes, onion, garlic, herbs, and warm spices. This recipe uses beef chuck roast, which cooks until tender in a rich chile based consommé.

How unhealthy is birria?

Birria can fit into a balanced diet when enjoyed in reasonable portions. This recipe provides plenty of protein along with rich flavor. If you want a lighter meal, serve it with fresh toppings and enjoy it as a stew instead of adding cheese or frying tortillas.

What is so special about birria tacos?

Birria tacos stand out because the tortillas are dipped in the flavorful consommé before cooking. As a result, they become crispy, deeply savory, and perfect for dipping into the rich broth.

What part of the cow is birria?

Beef chuck roast is one of the best cuts for Birria. It contains enough connective tissue to become juicy and tender during slow cooking. Other well marbled cuts that benefit from long cooking also work well.

Birria Easy Slow Cooker Recipe | Authentic Amazing Dinner

Name: Birria Easy Slow Cooker Recipe | Authentic Amazing Dinner
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: Mexican
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; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 3 bay leaves; Optional for serving: chopped onion, chopped cilantro, and lime wedges

Description

Birria is a traditional Mexican beef stew with tender shredded beef, bold dried chile flavor, and a rich consommé. This easy slow cooker recipe works well for dinner, tacos, quesadillas, nachos, or a comforting bowl of stew.

Ingredients

Scale

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

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 bay leaves

Optional for serving: chopped onion, chopped cilantro, and lime wedges

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Instructions

1. Remove the stems and seeds from the dried chiles, then rinse them under cool water.

2. Place the chiles in a saucepan, cover them with water, and simmer for about 15 minutes until soft.

3. Meanwhile, broil the tomatoes, onion, and unpeeled garlic until lightly charred.

4. Peel the roasted garlic cloves.

5. Add the softened chiles, 1 cup chile soaking liquid, tomatoes, onion, garlic, beef broth, apple cider vinegar, salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger to a blender.

6. Blend until the sauce looks smooth.

7. Place the beef chuck roast pieces in the slow cooker.

8. Pour the sauce over the beef, then add the bay leaves and stir gently.

9. Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef pulls apart easily.

10. Remove and discard the bay leaves.

11. Transfer the beef to a plate and shred it with two forks.

12. Return the shredded beef to the cooking liquid and stir so it absorbs the consommé.

13. Serve as a stew with chopped onion, cilantro, and lime, or use the beef and broth for tacos, quesadillas, nachos, or other dishes.

Notes

For deeper flavor, sear the beef before adding it to the slow cooker.

For Dutch oven cooking, brown the beef first, add the prepared sauce, bring it to a boil, then cover and simmer on low for 3 to 3 1/2 hours until tender.

Marjoram can replace Mexican oregano.

Reduce or omit the arbol chiles for a milder dish.

A 4-inch Mexican cinnamon stick can replace the ground cinnamon.

You can prepare the sauce one day ahead and refrigerate it.

If the beef feels difficult to shred, continue cooking until the connective tissue fully breaks down.

Cool leftovers before storing them in an airtight container.

Refrigerate leftovers for 4 to 5 days.

Freeze for up to 3 months.

Thaw frozen birria overnight in the refrigerator before reheating.

Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 514
Sugar: 12 g
Sodium: 902 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 2 g
Carbohydrates: 22 g
Fiber: 8 g
Protein: 48 g
Cholesterol: 156 mg