Description
Sizzling Mexican birria shines as a slow-cooked comfort classic that brings rich, spicy flavors to life. Tender beef melts with traditional spices, inviting you to savor an authentic culinary journey through Mexico’s beloved comfort cuisine.
Ingredients
Scale
Meat:
- 3 lbs (1.36 kg) beef chuck roast, cut into large chunks
Chiles and Aromatics:
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 1 white onion, quartered
- 5 cloves garlic
- 1 large tomato, quartered
Spices and Seasonings:
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 4 cups (946 ml) beef broth
- 1 tablespoon (15 ml) apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Garnishes and Serving:
- Fresh cilantro, chopped
- Sliced lime
- Corn tortillas
Instructions
- Prepare the dried guajillo, ancho, and pasilla chiles by submerging them in water. Heat until boiling, then reduce to a gentle simmer for approximately 10 minutes, allowing the peppers to soften completely. Carefully drain and set aside the rehydrated chiles.
- Transfer the softened chiles into a blender, combining them with aromatic ingredients including onion, garlic, ripe tomato, dried herbs like oregano, warm spices such as cumin and cinnamon. Pour in beef broth and pulse until achieving a silky, uniform sauce consistency.
- Liberally season the beef cuts with salt and freshly ground black pepper. Carefully place the seasoned meat into the crockpot, ensuring an even distribution.
- Pour the meticulously blended chile sauce over the meat, ensuring complete coverage. Introduce bay leaves, remaining beef broth, and a splash of tangy apple cider vinegar to enhance depth of flavor.
- Secure the crockpot lid and allow the meat to slow-cook. Choose low temperature setting for 8-10 hours or high temperature for 4-5 hours, enabling the meat to become incredibly tender and easily shreddable.
- Once cooking completes, remove bay leaves from the liquid. Using two forks, gently pull the meat apart directly within the crockpot, allowing it to integrate seamlessly with the rich, complex sauce.
- Serve the succulent birria as a hearty stew or transform into traditional tacos by spooning the meat onto warm corn tortillas. Garnish with fresh, vibrant cilantro and zesty lime slices for an authentic Mexican culinary experience.
Notes
- Choose bone-in beef chuck roast for maximum flavor and tenderness, ensuring the meat becomes incredibly soft during slow cooking.
- Toasting whole chiles before soaking can intensify their complex, smoky flavor profile and enhance the overall depth of the sauce.
- When blending the sauce, strain through a fine-mesh sieve to remove any tough chile skin pieces for a smoother, more refined texture.
- For a leaner version, substitute beef chuck with chicken thighs or turkey, adjusting cooking time to prevent drying out the meat.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg