Description
This traditional Mexican Birria recipe uses tender beef chuck roast slow-cooked in a flavorful, smoky chili sauce, resulting in a rich, savory stew perfect for sharing. The homemade sauce is made with dried chilies, tomatoes, and aromatic spices, creating an authentic taste that can be enjoyed as a stew or used as tacos or sandwiches.
Ingredients
Units
Scale
Beef
- 4 pounds beef chuck roast, cut into 3-inch chunks
Birria Sauce
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 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 (or marjoram as substitute)
- 1/2 teaspoon ground cloves
- Chopped onion, cilantro, lime wedges
For serving (optional):
Instructions
- Deseed the chilies: Slice off the stems and shake out the seeds. Rinse the chilies quickly under cold water to remove dust and dirt from their surface.
- Simmer the chilies: In a medium pot, add the guajillo, ancho, and arbol chilies. Cover with water and bring to a simmer over medium heat. Cook for 15 minutes until they soften.
- Roast the vegetables: While chilies are simmering, arrange the tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil for 4-6 minutes until lightly charred and fragrant.
- Make the sauce: Transfer the softened chilies and 1 cup of their cooking water to a blender. Remove the garlic from its peel and add to the blender along with roasted tomatoes, onion, broth, vinegar, salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1-2 minutes until smooth.
- Slow cook the birria: Place the beef chunks in the slow cooker. Pour the chili sauce over the beef, add bay leaves, and gently mix everything together with tongs. Cover and cook on low for 8-9 hours or high for 4-5 hours, until beef is tender and shreddable.
- Shred the meat: Discard the bay leaves. Remove beef to a cutting board and shred with two forks.
- Combine the meat and sauce: Return shredded beef to the slow cooker, stir, and let it absorb the flavorful cooking liquid for a few minutes.
- Serve: Ladle the birria into bowls with some broth (consommé). Garnish with chopped onion, cilantro, and lime wedges if desired. Serve as a stew, in tacos, or with rice.
Notes
- If using a Dutch oven, sear beef first, then simmer covered on low for 3-3½ hours.
- Replace Mexican oregano with marjoram if unavailable.
- Reduce heat from arbol chilies for a milder flavor.
- Use a cinnamon stick or ground cinnamon as an alternative for authentic flavor.
- Leftovers can be stored in the fridge for 4-5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
