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The Best Slow Cooker Mexican Birria de Res (Beef Birria)

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This Slow Cooker Mexican Birria de Res features tender beef simmered for hours in a rich, smoky, and aromatic chile sauce. The result is an authentic, flavorful dish perfect for tacos, quesabirrias, or serving with warm broth.

Ingredients

4 pounds beef chuck roast, cut into large chunks

10 dried guajillo chiles

5 dried ancho chiles

3 dried arbol chiles (reduce for less heat)

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 black pepper

1 teaspoon cumin

1 teaspoon dried Mexican oregano (or marjoram)

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon (or 4-inch Mexican cinnamon stick)

1/4 teaspoon ground ginger

3 bay leaves

Chopped white onion (for serving)

Fresh cilantro (for serving)

Lime wedges (for serving)

Instructions

  1. Remove stems and seeds from the guajillo, ancho, and arbol chiles. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant.
  2. Place toasted chiles in a bowl, cover with hot water, and soak for 20 minutes to soften.
  3. Roast Roma tomatoes, quartered onion, and unpeeled garlic cloves in the same skillet until slightly charred.
  4. Drain the chiles and remove garlic skins. Add chiles, roasted vegetables, beef broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger to a blender. Blend until completely smooth.
  5. Place beef chunks into the slow cooker and pour the blended sauce over them. Add bay leaves and coat meat well.
  6. Cover and cook on low for 8–9 hours or on high for 5–6 hours until beef is fall-apart tender.
  7. Remove bay leaves and shred beef with two forks. Return shredded beef to the slow cooker to soak in the sauce.
  8. Serve hot with chopped onion, cilantro, and lime wedges. Enjoy as tacos or with a side of the flavorful broth.

Notes

Use a mix of beef cuts like short ribs or oxtail for a richer broth.

Add a chipotle pepper in adobo sauce for extra smokiness.

Strain the blended sauce for a smoother texture.

To make quesabirrias, dip tortillas in the broth, fill with beef and cheese, and crisp on a skillet.

Chill the broth and skim off fat for a lighter version.

Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Find it online: https://justsosavory.com/the-best-slow-cooker-mexican-birria-de-res-beef-birria/