If you are craving a deeply flavorful, tender, and aromatic dish that embraces the heart of Mexican cuisine, this Slow-Cooked Spicy Mexican Birria Recipe will become your new best friend in the kitchen. Infused with a rich blend of dried chilies, earthy spices, and slow-simmered beef, each bite delivers a perfect combination of heat, smokiness, and comforting warmth. Bringing together traditional flavors and simple cooking techniques, this birria is the kind of recipe that invites you to slow down, savor, and share with loved ones.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, creating the signature layers of flavor and texture that make Slow-Cooked Spicy Mexican Birria Recipe so unforgettable. From the tender beef chuck to the vibrant dried chilies, each component is essential yet straightforward to find.
- Beef chuck roast: This cut is perfect for slow cooking as it becomes tender and juicy, soaking up all those amazing spices.
- Vegetable oil: Used for searing, it helps develop deep flavor and a rich browned crust on the meat.
- Dried guajillo, ancho, and pasilla chilies: These three chilies bring a beautiful balance of heat, smokiness, and fruity complexity to the sauce.
- Onion and garlic: Classic aromatics that enhance the overall depth and heartiness of the dish.
- Beef broth and water: Liquids that create the flavorful braising environment, allowing the meat to cook slowly and tenderize perfectly.
- Vinegar: Adds a hint of acidity that brightens the flavors and balances the richness.
- Ground cumin, dried oregano, smoked paprika, ground cinnamon: A bold blend of spices that give birria its signature warmth and complexity.
- Bay leaf: Infuses the broth with a subtle earthy aroma during the slow cooking process.
- Salt and pepper: Essential seasonings that bring everything together.
- Fresh cilantro: Used as a garnish for a fresh, herbaceous finish.
- Lime wedges: Serve on the side to add a zesty brightness when squeezed over the dish.
- Corn tortillas: The traditional accompaniment that makes every bite even more delightful.
How to Make Slow-Cooked Spicy Mexican Birria Recipe
Step 1: Sear the Beef
Begin by heating vegetable oil in a large skillet over medium-high heat. Once hot, sear the beef chunks until they develop a beautiful golden-brown crust on all sides. This step locks in the juices and builds the deep, meaty flavor that will shine through after slow cooking. Once seared, transfer the beef to your slow cooker—this will become the flavor-packed centerpiece of your birria.
Step 2: Toast the Dried Chilies
Using the same skillet, add the dried guajillo, ancho, and pasilla chilies. Toast them gently for 1 to 2 minutes, just until they become fragrant and brittle. This brief toasting step awakens the chilies’ complex flavors and enhances their smokiness. After toasting, carefully remove the stems and seeds to avoid any unwanted bitterness and overly intense heat.
Step 3: Blend the Sauce
Next, combine the toasted chilies with quartered onion, garlic cloves, beef broth, water, vinegar, cumin, oregano, smoked paprika, and cinnamon in a blender. Blend the mixture until it forms a smooth and vibrant sauce. This sauce will be the heart of our Slow-Cooked Spicy Mexican Birria Recipe, bringing all those bright, smoky, and warm spices together in perfect harmony.
Step 4: Combine and Season
Pour the blended sauce over the seared beef in the slow cooker, making sure all the chunks are well coated. Add the bay leaf and give everything a gentle stir to mix it all up. Season generously with salt and pepper to bring out each flavor note. This step is crucial because the seasoning will infuse into the meat as it cooks slowly.
Step 5: Slow Cook to Perfection
Cover your slow cooker and set it to low heat. Let the birria cook for 6 to 8 hours. During this time, the beef becomes incredibly tender and infused with the rich, spicy sauce. The slow cooking allows the flavors to deepen and meld beautifully, resulting in a tender dish that falls apart at the touch of a fork.
Step 6: Shred the Beef
Once the cooking time is up, remove the bay leaf from the pot. Using two forks, shred the beef directly inside the slow cooker so it soaks up even more of the flavorful broth. This shredded meat is what makes the Slow-Cooked Spicy Mexican Birria Recipe so irresistibly satisfying and perfect for scooping into tortillas or dipping into the broth.
Step 7: Ready to Serve
Your birria is now ready to be enjoyed. Ladle generous portions into bowls, making sure to include plenty of that flavorful broth alongside the tender meat. It’s time to bring everyone together around the table for a meal bursting with incredible Mexican flavors.
How to Serve Slow-Cooked Spicy Mexican Birria Recipe
Garnishes
Fresh cilantro and lime wedges are the classic finishing touches for birria. The cilantro adds a burst of herbaceous brightness while the lime wedges offer a refreshing acidity that cuts through the rich and spicy broth. Adding these garnishes elevates your presentation and balances every bite perfectly.
Side Dishes
Corn tortillas are an absolute must alongside birria—warm them up and use them to scoop up juicy bites or to make delicious tacos. You can also serve with Mexican rice or refried beans for a more substantial feast. A simple fresh salad or pickled vegetables can add crispness and contrast as well.
Creative Ways to Present
Take your Slow-Cooked Spicy Mexican Birria Recipe to the next level by turning it into birria tacos with melted cheese inside grilled tortillas, or serve it as a hearty stew with chunks of avocado on top. Another fun way is to offer it as a dipping sauce for crispy quesadillas or totopos (tortilla chips). These creative presentations keep the meal exciting and approachable for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover birria keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Keeping the meat submerged in its broth helps maintain moisture and flavor, so don’t drain the liquid before storing.
Freezing
If you want to enjoy this Slow-Cooked Spicy Mexican Birria Recipe later, it freezes beautifully. Portion the shredded meat and broth in freezer-safe containers and store for up to 3 months. When you’re ready, thaw it gently overnight in the fridge.
Reheating
To reheat, warm the birria slowly on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water can help restore juiciness. The rich and tender meat tastes just as amazing on day two or three!
FAQs
What cut of beef is best for birria?
Beef chuck roast is ideal because its marbling breaks down during slow cooking, creating tender, flavorful meat that easily shreds. Other cuts like short ribs or brisket can also work well.
Can I make this birria recipe spicy or mild?
The heat level depends mostly on the chilies you use. Guajillo, ancho, and pasilla chilies provide moderate spice, but you can adjust the quantity or add hotter dried chilies to suit your taste.
Is it necessary to toast the dried chilies?
Toasting the dried chilies briefly brings out their essential oils and deepens their flavor, which is key for an authentic and rich birria sauce. Skipping this step may result in a less vibrant taste.
Can I make birria in an Instant Pot instead of a slow cooker?
Yes! You can use the sauté function to sear the beef and toast chilies, then pressure cook for about 60-70 minutes. It’s a great faster alternative while still delivering tender results.
What are traditional ways to enjoy birria?
Birria is commonly eaten as a stew with tortillas or used in birria tacos topped with onions, cilantro, and a squeeze of lime. Dipping the tacos in the flavorful consommé broth is a beloved tradition.
Final Thoughts
If you want to delight your family and friends with an unforgettable, heartwarming meal, this Slow-Cooked Spicy Mexican Birria Recipe is a fantastic choice. Its blend of smoky chilies, tender beef, and bold spices brings a festive touch to any table. Give it a try and enjoy the comfort and joy that comes with every delicious bite.
Print
Slow-Cooked Spicy Mexican Birria Recipe
- Prep Time: 0h 20m
- Cook Time: 7h 0m
- Total Time: 7h 20m
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow-Cooked Spicy Mexican Birria recipe transforms beef chuck roast into tender, flavorful shredded meat simmered in a rich chili-spiced broth. Perfectly seasoned with a blend of dried guajillo, ancho, and pasilla chilies, along with aromatic spices, this comforting dish is served with fresh cilantro, lime wedges, and warm corn tortillas for an authentic Mexican experience.
Ingredients
Meat
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
Chili Sauce
- 6 dried guajillo chilies
- 3 dried ancho chilies
- 4 dried pasilla chilies
- 1 medium onion, quartered
- 4 cloves garlic
- 2 cups beef broth
- 1 cup water
- 1 tablespoon vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
Garnish and Serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Corn tortillas, for serving
Instructions
- Sear the Beef: Preheat a large skillet over medium-high heat and add vegetable oil. Once the oil is hot, sear the beef chunks until browned on all sides to lock in flavor. Transfer the browned beef to a slow cooker.
- Toast the Chilies: In the same skillet, toast the guajillo, ancho, and pasilla dried chilies for 1-2 minutes until fragrant. Remove from heat, then remove the seeds and stems to reduce bitterness and enhance the sauce’s flavor.
- Prepare the Sauce: Combine the toasted chilies, onion quarters, garlic cloves, beef broth, water, vinegar, cumin, oregano, smoked paprika, and cinnamon in a blender. Blend everything until you achieve a smooth, rich sauce.
- Add Sauce to Slow Cooker: Pour the blended chili sauce over the seared beef in the slow cooker. Add the bay leaf and stir gently to combine. Season with salt and pepper to your preference.
- Slow Cook the Meat: Cover the slow cooker and cook on low for 6 to 8 hours. The beef should become tender enough to shred easily with a fork.
- Shred the Beef: Remove the bay leaf and shred the beef directly inside the slow cooker using two forks, mixing well with the chili broth to absorb more flavors.
- Serve: Ladle the birria into bowls along with some of the flavorful broth. Garnish with fresh chopped cilantro and lime wedges. Serve alongside warm corn tortillas to enjoy a classic Mexican meal.
Notes
- Removing seeds and stems from dried chilies helps to avoid excessive bitterness and harsh flavors.
- For extra depth of flavor, you can marinate the beef in some of the blended sauce overnight before cooking.
- If you don’t have a slow cooker, you can cook the beef in a heavy pot or Dutch oven at low heat on the stovetop for 3-4 hours.
- Adjust the spice level by selecting milder or spicier dried chilies according to your preference.
- Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
