Description
Mexican Birria (Slow Cooker) is a mouthwatering stew that combines the rich flavors of spices and tender beef, making it an ideal choice for gatherings or cozy weeknight dinners. This recipe allows you to enjoy a delicious meal with minimal effort, as the slow cooker does all the work. The result is fall-apart tender beef infused with aromatic spices, perfect for serving as a savory stew or inside warm tacos. Impress your family and friends with this delightful dish that promises to be a crowd-pleaser at any occasion.
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
Instructions
- Remove seeds from the chilies and rinse them.
- Simmer guajillo, ancho, and arbol chilies in water for 15 minutes until softened.
- Broil tomatoes, onion, and unpeeled garlic until charred.
- Blend softened chilies with roasted vegetables, broth, vinegar, and spices until smooth.
- Place beef in slow cooker, pour sauce over it, add bay leaves, and mix gently.
- Cook on low for 8-9 hours or high for 4-5 hours until beef is tender.
- Shred the meat and return it to the sauce before 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: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg