Description
This flavorful Birria recipe features tender beef simmered in a rich, spicy adobo sauce made from dried chilies and aromatic spices. Slow-cooked to perfection, it results in succulent shredded meat perfect for tacos, bowls, or enjoying as a stew, with a vibrant, smoky flavor that is traditional and comforting.
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)
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon (or a 4-inch Mexican cinnamon stick)
- 1/4 teaspoon ground ginger
Optional for serving
- Chopped onion
- Fresh cilantro
- Lime wedges
Instructions
- Deseed the chilies: Slice the stems off the dried chilies, shake out the seeds, and rinse them quickly under water to remove any dust or dirt from the outside.
- 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. Simmer for 15 minutes until the chilies are softened.
- Roast the vegetables: While the chilies are simmering, place the tomatoes, quartered onion, and garlic cloves on a baking sheet. Broil for 4-6 minutes until lightly charred to enhance flavor.
- Make the sauce: Transfer the softened chilies and 1 cup of their simmering water to a blender. Remove the garlic from its peel, add to the blender along with the roasted vegetables, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1-2 minutes until completely smooth.
- Slow cook the beef: Place the beef chunks into the slow cooker. Pour the blended sauce over the meat, add bay leaves, and gently stir with tongs to combine. Cover and cook on low for 8-9 hours or high for 4-5 hours until the beef is tender and easily shredded.
- Shred the meat: Discard bay leaves. Remove beef to a cutting board and shred with two forks. Return the shredded meat to the slow cooker to absorb the sauce.
- Serve: Ladle the birria into bowls or onto tortillas, garnished with chopped onion, cilantro, and lime wedges. Serve with some of the consommé for a traditional experience.
Notes
- If using a Dutch oven, sear the beef until browned, then follow steps to make the sauce and simmer covered for 3 to 3 ½ hours.
- Substitute marjoram for Mexican oregano if unavailable.
- Adjust heat by reducing or omitting arbol chilies, which are the spiciest.
- Use a Mexican cinnamon stick if available, or substitute with ground cinnamon.
- Store leftovers in an airtight container for 4-5 days in the fridge or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (around 250g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 105 mg
