Can I make Birria without a slow cooker?

Absolutely—you can use a Dutch oven or heavy-bottomed pot. Sear the beef first (for even more flavor), then simmer everything on the stove or in the oven at a low temperature for about 3 to 3½ hours, until the beef is fall-apart tender.

What if I can’t find all the specific chilies?

No worries! While guajillo and ancho chilies are traditional, you can substitute with pasilla or New Mexico chilies. The flavor might change a bit, but you’ll still get a delicious, richly spiced Birria.

How do I make the Birria less spicy?

The arbol chilies contribute most of the heat. Use fewer—or omit them entirely—if you prefer a milder dish. You’ll still get all the gorgeous flavor from the other chilies and spices.

Is Birria gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just serve with corn tortillas or rice instead of flour-based sides if gluten is a concern.

Birria (Slow Cooker) Recipe - LittleSpoonBites

Name: Birria (Slow Cooker) Recipe
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 4 pounds beef chuck roast, cut into 3-inch chunks; 10 guajillo chiles, stems removed and deseeded; 5 ancho chilies, stems removed and deseeded; 3 arbol chilies, stems removed and deseeded; 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); ½ teaspoon ground cloves; ½ teaspoon ground cinnamon (or 4-inch Mexican cinnamon stick); ¼ teaspoon ground ginger; 3 bay leaves; Chopped onion; Fresh cilantro; Lime wedges

Description

Birria de Res is a deeply flavorful Mexican beef stew slow-cooked until the meat is effortlessly tender, served in its rich consommé. With its blend of smoky dried chiles, roasted vegetables, and aromatic spices, this birria recipe is perfect for a hearty meal or for filling tacos, quesabirria, or burritos. Prepared in the slow cooker, this recipe delivers authentic taste with minimal effort.

Ingredients

Units Scale

For the Beef Birria

4 pounds beef chuck roast, cut into 3-inch chunks

For the Birria Sauce

10 guajillo chiles, stems removed and deseeded
5 ancho chilies, stems removed and deseeded
3 arbol chilies, stems removed and deseeded
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
1/2 teaspoon ground cinnamon (or 4-inch Mexican cinnamon stick)
1/4 teaspoon ground ginger

For Cooking

3 bay leaves

Optional Garnishes

Chopped onion
Fresh cilantro
Lime wedges

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Instructions

Prepare the Chilies: Slice off the stems from the guajillo, ancho, and arbol chilies, then shake out and discard the seeds. Rinse the chilies to remove any residual dust or dirt.
Simmer the Chilies: Place the deseeded chilies in a medium pot and cover them completely with water. Bring to a simmer over medium heat and cook for 15 minutes, until the chilies are softened.
Roast the Vegetables: While the chilies simmer, arrange the tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Broil in the oven for 4 to 6 minutes, until lightly charred.
Blend the Birria Sauce: Transfer the softened chilies and 1 cup of their simmering liquid to a high-powered blender. Peel the roasted garlic cloves and add to the blender along with the roasted tomatoes, onion, beef broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.
Slow Cook the Beef: Arrange the beef chunks in the base of a slow cooker. Pour the blended birria sauce over the beef and add the bay leaves. Using tongs, gently mix to coat the beef evenly. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is tender and shreds easily. If needed, cook longer until beef is fork-tender.
Shred the Beef: Remove and discard the bay leaves. Transfer the cooked beef to a cutting board and shred using two forks.
Combine Meat and Consommé: Return the shredded beef to the slow cooker and stir it into the sauce to let it absorb the rich broth (consommé).
Serve: Scoop the birria into bowls with generous amounts of consommé. Garnish with chopped onion, fresh cilantro, and lime wedges. Enjoy straight as a stew or use as desired for tacos and more.

Notes

If preparing in a Dutch oven, sear the chuck roast on all sides first, then return to the pot with sauce and bay leaves. Simmer covered on low for 3 to 3 ½ hours until tender.
If you can’t find Mexican oregano, marjoram is a suitable substitute.
Reduce or omit arbol chilies to make the dish less spicy.
Substitute a 4-inch Mexican cinnamon stick for ground cinnamon if available.
Let the meat come to room temperature before storing in an airtight container for up to 4–5 days in the fridge.
To freeze, place cooled meat in a freezer-safe container for up to 3 months. Thaw overnight and reheat as needed.

Nutrition

Serving Size: 1/8th of recipe
Calories: 514 kcal
Sugar: 12 g
Sodium: 902 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 2 g
Carbohydrates: 22 g
Fiber: 8 g
Protein: 48 g
Cholesterol: 156 mg