Beef Birria 

Why You’ll Love This Recipe

• Versatility: Enjoy it as a flavorful stew or use the succulent meat to create mouthwatering birria tacos.
• Depth of Flavor: A harmonious blend of dried chiles and aromatic spices imparts a complex and satisfying taste.
• Slow Cooker Convenience: Let your slow cooker do the work, resulting in tender, fall-apart meat with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 3 bay leaves

Directions

1. Prepare the Chiles: Remove stems and seeds from guajillo, ancho, and arbol chiles. Rinse them to eliminate any dust.
2. Soften the Chiles: Place the chiles in a pot, cover with water, and bring to a simmer over medium heat. Cook for 15 minutes until softened.
3. Roast the Vegetables: While chiles are simmering, place tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil for 4-6 minutes until lightly charred.
4. Blend the Sauce: Drain the softened chiles and transfer to a blender. Peel the roasted garlic and add to the blender along with roasted tomatoes, onion, beef broth, apple cider vinegar, salt, black pepper, cumin, Mexican oregano, cloves, cinnamon, and ginger. Blend until smooth.
5. Slow Cook the Meat: Place beef chunks in a slow cooker. Pour the blended sauce over the meat, add bay leaves, and gently mix to ensure the meat is well-coated. Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
6. Shred and Serve: Once cooked, remove the beef from the slow cooker and shred using two forks. Return the shredded meat to the sauce, stirring to combine. Serve hot as a stew with chopped onions, fresh cilantro, and lime wedges, or use as a filling for tacos.

Servings and Timing

• Servings: This recipe yields approximately 8 servings.
• Preparation Time: Around 30 minutes.
• Cooking Time: 8-9 hours on low or 4-5 hours on high in the slow cooker.
• Total Time: Approximately 8.5 to 9.5 hours, depending on the cooking setting.

Variations

• Protein Options: Traditionally made with goat, you can also use lamb  for different flavor profiles.
• Spice Level: Adjust the number of arbol chiles to control the heat. Fewer chiles for a milder taste, more for extra spiciness.
• Serving Styles: Beyond tacos, use the birria meat in quesadillas, nachos, or even as a topping for baked potatoes.

Storage/Reheating

• Storage: Allow the birria to cool to room temperature before transferring to an airtight container. Refrigerate for up to 4 days.
• Freezing: For longer storage, freeze the birria in airtight containers for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat until warmed through. If the sauce has thickened, add a splash of beef broth or water to achieve desired consistency.

FAQs

What is the origin of birria?

Birria originates from the state of Jalisco in Mexico and was traditionally made with goat meat. Over time, variations using beef, lamb, and pork have become popular.

Can I make birria without a slow cooker?

Yes, you can prepare birria on the stovetop or in the oven. For stovetop, simmer the meat and sauce in a large pot over low heat for 3-4 hours until tender. For oven, cook in a covered oven-safe pot at 325°F (163°C) for a similar duration.

What are common toppings for birria when served as a stew?

Common toppings include chopped white onions, fresh cilantro, a squeeze of lime juice, and sliced radishes. These add freshness and balance to the rich flavors of the stew.

How do I make birria tacos?

To make birria tacos, dip corn tortillas into the birria broth, then cook them on a hot skillet until slightly crispy. Add shredded birria meat and cheese (optional) to the tortilla, fold, and cook until the cheese melts. Serve with a side of the birria consommé for dipping.

Beef Birria 

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This Authentic Mexican Birria is a rich and flavorful dish from Jalisco, traditionally made with goat but now commonly prepared with beef. Slow-cooked in a spiced chile sauce, the tender meat is perfect for stew or birria tacos. Whether you’re craving warm comfort food or crispy, cheesy tacos, this recipe delivers bold, authentic flavors.

• Author: Laura
• Prep Time: 30min
• Cook Time: 8-9hours
• Total Time: 8.5-9.5 hours
• Yield: 8servings
• Category: Dinner, Main Course
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 4 pounds beef chuck roast, cut into 3-inch chunks
• 10 guajillo chiles
• 5 ancho chiles
• 3 arbol chiles (adjust for heat level)
• 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

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Instructions

• Prepare the Chiles: Remove stems and seeds from guajillo, ancho, and arbol chiles. Rinse thoroughly.
• Soften the Chiles: Simmer chiles in a pot of water over medium heat for 15 minutes until soft.
• Roast the Vegetables: While chiles simmer, place tomatoes, onion, and unpeeled garlic on a baking sheet. Broil for 4-6 minutes until lightly charred.
• Blend the Sauce: Drain softened chiles and transfer to a blender. Peel roasted garlic and add it along with roasted tomatoes, onion, beef broth, vinegar, salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.
• Slow Cook the Meat: Place beef in a slow cooker, pour sauce over it, and add bay leaves. Cover and cook on low for 8-9 hours or high for 4-5 hours, until tender.
• Shred and Serve: Remove beef, shred with forks, and return to the sauce. Serve as a stew with chopped onions, cilantro, and lime wedges, or use for birria tacos.

Notes

• Traditional Protein: Birria is originally made with goat, but lamb  work well.
• Control Spice: Reduce arbol chiles for a milder dish or add more for extra heat.
• Birria Tacos: Dip tortillas in the broth, cook on a skillet, add birria meat, fold, and crisp up. Serve with consommé for dipping.