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.
Ingredients
Scale
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
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. This process locks in flavors and creates a rich base. Transfer the seared beef to a slow cooker.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
