Description
Birria (Slow Cooker) is a mouthwatering dish that captures the essence of Mexican cuisine with its rich flavors and tender beef. Slow-cooked to perfection, this recipe combines a medley of aromatic spices and chilies, creating a sauce that enhances the natural taste of the meat. Whether you enjoy it as a comforting stew or in delicious tacos, Birria is perfect for family gatherings or meal prep throughout the week. This easy-to-follow recipe allows you to set your slow cooker and let it work its magic, ensuring a satisfying meal with minimal effort.
Ingredients
Scale
- 4 pounds beef chuck roast (cut into 3-inch chunks)
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 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
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
- Optional: chopped onion, cilantro, and lime wedges for serving
Instructions
- Prepare the chilies by deseeding and rinsing them.
- Simmer the chilies in water for about 15 minutes until softened.
- Roast tomatoes, onion, and garlic under the broiler until charred.
- Blend softened chilies with roasted vegetables and spices until smooth.
- Place beef in the slow cooker and cover with sauce; add bay leaves.
- Cook on low for 8 to 9 hours or high for 4 to 5 hours until tender.
- Shred beef and return it to the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg