Birria Slow Cooker Stew (Printable Version)
# What You’ll Need:
→ Beef Birria (Birria de Rez)
01 -
4 pounds beef chuck roast, cut into 3-inch chunks
→ Birria Sauce
02 -
10 guajillo chilies
03 -
5 ancho chilies
04 -
3 arbol chilies
05 -
2 Roma tomatoes
06 -
1 white onion, quartered
07 -
6 garlic cloves, unpeeled
08 -
2 cups low-sodium beef broth
09 -
2 tablespoons apple cider vinegar
10 -
2 teaspoons kosher salt
11 -
1 teaspoon ground black pepper
12 -
1 teaspoon ground cumin
13 -
1 teaspoon dried Mexican oregano
14 -
½ teaspoon ground cloves
15 -
½ teaspoon ground cinnamon
16 -
¼ teaspoon ground ginger
17 -
3 bay leaves
→ Optional Garnish
18 -
Chopped onion
19 -
Fresh cilantro
20 -
Lime wedges
# Steps to Follow:
01 -
Slice the stems off the chilies and shake out the seeds. Rinse to remove any dust or dirt.
02 -
Place guajillo chilies, ancho chilies, and arbol chilies in a medium pot. Cover with water and bring to a simmer over medium heat for 15 minutes, until softened.
03 -
While the chilies are simmering, place the Roma tomatoes, onion, and garlic cloves on a sheet pan. Broil for 4 to 6 minutes or until lightly charred.
04 -
Transfer the softened chilies and 1 cup of the remaining water to a blender. Remove garlic from its peel and add it to the blender along with tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until smooth.
05 -
Place beef chunks in the slow cooker. Pour birria sauce over the beef and add bay leaves. Mix gently and cover. Cook on low for 8 to 9 hours or on high for 4 to 5 hours until beef is tender and shreds easily.
06 -
Remove bay leaves. Transfer beef to a cutting board and shred with two forks.
07 -
Return shredded beef to the slow cooker and stir to combine with the sauce. Let the meat absorb the liquid for enhanced flavor.
08 -
Serve the birria stew with consommé or use for birria tacos. Garnish with chopped onion, fresh cilantro, and lime juice.
# Additional Notes:
01 -
For less heat, reduce or omit the arbol chilies.
02 -
For a Dutch oven version, sear the chuck roast, then simmer with sauce for 3 to 3½ hours on low heat.
03 -
To store leftovers, refrigerate for up to 5 days or freeze for 3 months.