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
Scale
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.
