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Slow Cooker Birria Beef Stew Recipe

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4.1 from 15 reviews

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

Description

This traditional Mexican Birria recipe features tender slow-cooked beef chuck roast simmered in a rich and flavorful sauce made from dried chiles, roasted vegetables, and aromatic spices. Perfect for a comforting meal, this slow cooker birria delivers melt-in-your-mouth meat with a vibrant consommé, ideal for serving as a stew or in tacos.

Ingredients

Meat

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

Chiles and Vegetables

  • 10 guajillo chiles
  • 5 ancho chilies
  • 3 arbol chilies
  • 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: Slice the stems off the guajillo, ancho, and arbol chiles and shake out all seeds. Rinse the dried chiles briefly to remove any dust or dirt.
  2. Simmer the chilies: Place the cleaned chiles into a medium pot and cover them completely with water. Bring to a simmer over medium heat and cook for 15 minutes until they become soft and pliable.
  3. Roast the vegetables: While the chiles simmer, arrange the tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Broil them in the oven for 4 to 6 minutes until they are lightly charred to develop smoky flavor.
  4. Make the birria sauce: Transfer the softened chilies and 1 cup of their cooking water to a high-powered blender. Peel the garlic cloves and add to the blender along with the roasted tomatoes, onion, beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until completely smooth and emulsified.
  5. Slow cook the birria: Place the beef chuck chunks into a slow cooker. Pour the blended birria sauce over the meat and add the bay leaves. Gently mix with tongs to coat all beef pieces. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is extremely tender and shreds easily with a fork.
  6. Shred the meat: Discard the bay leaves from the slow cooker. Transfer the beef pieces to a cutting board and use two forks to shred the meat finely.
  7. Combine meat and sauce: Return the shredded beef back to the slow cooker and stir it into the sauce (consommé) to allow the meat to absorb the juices for extra flavor.
  8. Serve: Serve the birria directly from the slow cooker as a stew or spoon the meat and consommé into bowls. Garnish with chopped onion, fresh cilantro, and lime wedges for a traditional and delicious presentation.

Notes

  • Removing the seeds from the chiles helps control the heat and bitterness.
  • Broiling the vegetables adds a smoky depth to the birria sauce.
  • Use a high-powered blender to ensure the sauce is smooth and silky.
  • Slow cooking the beef for a long duration ensures tender, juicy meat perfect for shredding.
  • Leftover birria can be refrigerated and tastes even better the next day as flavors meld.
  • Serve with warm corn tortillas for authentic birria tacos.
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://recipeglimpse.com/slow-cooker-birria-beef-stew-recipe/