Slow-Cooked Spicy Mexican Birria Recipe

Introduction

Slow-Cooked Spicy Mexican Birria is a flavorful and tender beef stew that brings authentic Mexican flavors to your table. With a rich blend of dried chilies and warm spices, this dish is perfect for a cozy meal that’s sure to impress family and friends.

Ingredients

• 3 pounds beef chuck roast, cut into large chunks
• 2 tablespoons vegetable oil
• 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
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Corn tortillas, for serving

Instructions

1. Step 1: Preheat a large skillet over medium-high heat and add vegetable oil. Once hot, sear the beef chunks until browned on all sides. Transfer the beef to a slow cooker.
2. Step 2: In the same skillet, toast the guajillo, ancho, and pasilla chilies until fragrant, about 1-2 minutes. Remove from heat and remove seeds and stems from the chilies.
3. Step 3: In a blender, combine the toasted chilies, onion, garlic, beef broth, water, vinegar, cumin, oregano, smoked paprika, and cinnamon. Blend until smooth.
4. Step 4: Pour the blended sauce over the beef in the slow cooker. Add the bay leaf and stir to combine. Season with salt and pepper.
5. Step 5: Cover the slow cooker and cook on low for 6-8 hours or until the beef is tender and can be easily shredded with a fork.
6. Step 6: Once cooked, remove the bay leaf and shred the beef inside the slow cooker using two forks.
7. Step 7: Serve the birria in bowls with a ladle of the rich broth. Garnish with fresh cilantro and lime wedges. Serve with warm corn tortillas.

Tips & Variations

• For an extra smoky flavor, try adding a pinch of chipotle powder or smoked chili flakes to the sauce.
• Use a mix of beef cuts like short ribs or brisket if chuck roast isn’t available for varied texture.
• Allow the birria to rest after cooking; flavors deepen and the meat becomes even more tender.
• Serve the shredded beef as tacos with pickled onions and a splash of the broth for an authentic experience.

Storage

Store any leftover birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a little broth if needed to keep the meat moist. Birria also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without a slow cooker?

Yes, you can make birria on the stovetop or in a Dutch oven by simmering the beef and sauce on low heat for 3-4 hours until tender.

What can I use if I can’t find certain dried chilies?

Substitute with other dried chilies like chipotle or pasilla if available, but note that the flavor profile will vary slightly. Toasting the chilies before blending is key to unlocking their aroma.

Slow-Cooked Spicy Mexican Birria Recipe

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★★★★★

4.9 from 54 reviews

• Author: anna
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x

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Description

This Slow-Cooked Spicy Mexican Birria is a tender, flavorful beef stew made with a rich blend of dried chilies and aromatic spices. Slow-cooked to perfection, the beef becomes incredibly soft and infused with a smoky, spicy sauce, served traditionally with fresh cilantro, lime wedges, and warm corn tortillas for an authentic Mexican dining experience.

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Ingredients

Scale 1x2x3x

Beef and Cooking Base

• 3 pounds beef chuck roast, cut into large chunks
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 1 cup water
• 1 bay leaf
• Salt and pepper to taste

Chilies and Sauce

• 6 dried guajillo chilies
• 3 dried ancho chilies
• 4 dried pasilla chilies
• 1 medium onion, quartered
• 4 cloves garlic
• 1 tablespoon vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon

For Serving

• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Corn tortillas, for serving

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Instructions

1. 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. This process locks in flavors and creates a rich base. Transfer the seared beef to a slow cooker.
2. Toast the Chilies: In the same skillet, toast the guajillo, ancho, and pasilla chilies for 1-2 minutes until fragrant. Remove from heat and carefully remove the seeds and stems from the chilies to prevent bitterness.
3. Prepare the Sauce: In a blender, combine the toasted chilies, quartered onion, garlic cloves, beef broth, water, vinegar, ground cumin, dried oregano, smoked paprika, and ground cinnamon. Blend until the mixture is smooth and well combined.
4. Slow Cook the Beef: Pour the blended chili sauce over the beef in the slow cooker. Add the bay leaf and stir everything together to coat the beef evenly. Season with salt and pepper to taste.
5. Cook Until Tender: Cover the slow cooker and cook on low heat for 6 to 8 hours, or until the beef is tender and easily shredded with a fork. This slow cooking infuses the beef with deep, spicy flavors.
6. Shred the Beef: Once cooked, remove the bay leaf. Use two forks to shred the beef directly in the slow cooker, allowing it to soak up the sauce.
7. Serve: Serve the birria in bowls with a ladle of the rich broth. Garnish with freshly chopped cilantro and lime wedges. Accompany with warm corn tortillas for a traditional Mexican meal.

Notes

• If you prefer a less spicy dish, reduce the amount of dried chilies or remove the seeds before toasting.
• The birria can be refrigerated for up to 3 days or frozen for up to 3 months.
• For added richness, some recipes incorporate a splash of beer or add fresh tomatoes to the sauce.
• Serve with pickled onions or a side of Mexican rice for a fuller meal.
• Use a high-powered blender for smoother sauce consistency.

• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Slow-Cooked Birria, Mexican Beef Stew, Spicy Birria Recipe, Slow Cooker Birria, Traditional Mexican Dish