Slow Cooker Beef Birria (Printable Version)
Tender beef simmered low and slow with smoky chiles and warm spices for deep, rich flavor.
# Ingredients Required:
→ Beef
01 -
1.4 to 1.8 kilograms beef chuck roast, trimmed and cut into large chunks
→ Dried Chiles and Aromatics
02 -
4 dried guajillo chiles, stems and seeds removed
03 -
3 dried ancho chiles, stems and seeds removed
04 -
4 garlic cloves
05 -
1 medium onion, quartered
→ Liquids
06 -
240 milliliters tomato sauce
07 -
30 milliliters vinegar or lime juice
08 -
480 to 720 milliliters beef broth, enough to partially cover the meat
→ Spices
09 -
1 teaspoon cumin
10 -
1 teaspoon oregano
11 -
1/4 teaspoon ground cloves
12 -
1/2 teaspoon ground cinnamon
13 -
Salt and black pepper, to taste
14 -
2 bay leaves
# Guide to Cooking:
01 -
Remove stems and seeds from dried guajillo and ancho chiles. Toast them lightly in a dry skillet until fragrant. Soak in hot water for 15 minutes until softened.
02 -
Combine softened chiles, garlic, onion, tomato sauce, vinegar or lime juice, cumin, oregano, ground cloves, and cinnamon in a blender. Blend until smooth to create a rich marinade.
03 -
Trim excess fat from beef chuck roast and cut into large chunks. Season generously with salt and black pepper.
04 -
Place beef chunks in the slow cooker. Pour chile sauce evenly over the meat. Add bay leaves. Pour beef broth to partially cover the meat and stir gently to coat evenly.
05 -
Set the slow cooker to low heat. Cook for 8 to 10 hours until beef is tender and infused with flavors.
06 -
Remove beef chunks and shred with two forks. Return shredded beef to the sauce and stir well to absorb the juices before serving.
# Extra Suggestions:
01 -
To enhance flavor complexity, toast dried chiles until fragrant and soak thoroughly to soften prior to blending.