Slow Cooker Birria (Printable Format)
Traditional Mexican beef birria made simple in a slow cooker. Tender meat in a rich sauce of dried chiles and spices.
# What You'll Gather:
01 -
4 pounds beef chuck roast, cut in chunks.
02 -
10 guajillo chiles.
03 -
5 ancho chiles.
04 -
3 arbol chiles.
05 -
2 Roma tomatoes.
06 -
1 white onion, quartered.
07 -
6 garlic cloves, unpeeled.
08 -
2 cups beef broth, low sodium.
09 -
2 tablespoons apple cider vinegar.
10 -
2 teaspoons kosher salt.
11 -
1 teaspoon each: black pepper, cumin, Mexican oregano.
12 -
1/2 teaspoon each: cloves, cinnamon.
13 -
1/4 teaspoon ground ginger.
14 -
3 bay leaves.
# Step-by-Step Instructions:
01 -
Remove stems and seeds from chiles. Simmer in water 15 minutes until soft.
02 -
Broil tomatoes, onion, and garlic 4-6 minutes until charred.
03 -
Blend chiles, vegetables, broth, vinegar and spices until smooth.
04 -
Add beef and sauce to slow cooker. Cook low 8-9 hours or high 4-5 hours until meat shreds easily.
05 -
Shred beef, return to sauce. Serve with onion, cilantro, lime.
# Important Tips:
01 -
Can be made in Dutch oven.
02 -
Freezes well up to 3 months.
03 -
Use for tacos or serve as stew.