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Slow Cooker Birria Stew with Chiles and Tender Beef Recipe

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3.9 from 1 review

This traditional Mexican Birria recipe features tender, slow-cooked beef chuck roast simmered in a rich, smoky chili-based sauce. Made with a blend of guajillo, ancho, and arbol chilies, along with aromatic spices and roasted vegetables, this Birria is perfect for tacos, stews, or as a flavorful main dish. The slow cooker makes it easy to achieve fall-apart tenderness and a deep, complex flavor.

  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings

Ingredients

Meat

  • 4 pounds beef chuck roast (cut into 3-inch chunks)

Chilies

  • 10 guajillo chiles
  • 5 ancho chilies
  • 3 arbol chilies

Vegetables

  • 2 Roma tomatoes
  • 1 white onion (quartered)
  • 6 garlic cloves (unpeeled)

Liquids and Seasonings

  • 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

Optional Garnishes

  • Chopped onion
  • Cilantro
  • Lime wedges

Instructions

  1. Deseed the chilies: Remove the stems and seeds from the guajillo, ancho, and arbol chilies. Rinse them briefly to clean off any dust or dirt.
  2. Simmer the chilies: Place the chilies in a medium pot and cover completely with water. Bring to a simmer over medium heat and cook for 15 minutes until softened.
  3. Roast the veggies: While the chilies simmer, arrange the Roma tomatoes, quartered white onion, and unpeeled garlic cloves on a quarter sheet pan. Broil for 4 to 6 minutes until they develop light charring.
  4. Make the sauce: Transfer the softened chilies and 1 cup of their cooking water to a high-powered blender. Peel the garlic and add it along with the roasted tomatoes, onion, beef broth, apple cider vinegar, and all spices including salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until smooth.
  5. Slow cook the birria: Place the beef chunks into the slow cooker and pour the blended birria sauce over them. Add bay leaves, gently mix using tongs to coat the beef, then cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours. The meat should be tender enough to shred easily.
  6. Shred the meat: Remove the bay leaves from the slow cooker. Transfer the beef to a cutting board and shred it with two forks.
  7. Combine the meat and sauce: Return the shredded beef to the slow cooker, stir well to mix with the sauce, and let it absorb the flavorful consommé.
  8. Serve: Serve the birria directly from the slow cooker as a stew or use it as a filling for tacos. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice for an authentic finish.

Notes

  • Deseeding the chilies reduces bitterness and heat for a balanced sauce.
  • Slow cooking ensures the beef becomes tender and flavorful, perfect for shredding.
  • If you don’t have a slow cooker, you can braise the beef in a heavy pot in the oven at 275°F for 4 to 5 hours.
  • Adjust the number of arbol chilies to control heat level.
  • Birria can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve with warm corn tortillas for authentic tacos de birria.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://recipeteach.com/slow-cooker-birria-stew-with-chiles-and-tender-beef-recipe/