Description
Mexican birria in a slow cooker is a comforting, flavorful dish that brings the essence of traditional Mexican cuisine right to your table. This rich and aromatic stew features succulent beef, infused with a blend of spices, and is perfect for cozy family dinners or festive gatherings. The slow cooking method allows the meat to become incredibly tender while the spices meld beautifully, creating a mouthwatering experience. Serve it as a hearty stew or transform it into delicious tacos for an unforgettable meal that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 4 pounds beef chuck roast
- 10 guajillo chiles
- 5 ancho chiles
- 3 arbol chiles
- 2 Roma tomatoes
- 1 white onion
- 6 garlic cloves
- 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
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
- Chopped onion (for topping)
- Cilantro (for topping)
- Lime wedges (for topping)
Instructions
- Deseed the chilies by removing stems and shaking out seeds.
- Simmer the chilies in water for about 15 minutes until softened.
- Broil tomatoes, onion, and unpeeled garlic on a sheet pan until charred.
- Blend softened chilies with their cooking water and roasted vegetables until smooth.
- Place beef in the slow cooker, pour sauce over it, and add bay leaves. Cook on low for 8-9 hours or high for 4-5 hours.
- Shred cooked beef and return to the sauce for serving.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg