Crockpot Birria Slow Cooked Beef (Print-Friendly Version)
Slow-cooked beef stewed in Mexican chile sauce, finished with classic toppings and perfect for tortillas.
# Ingredients:
→ For the Meat
01 -
1.8 kg chuck roast, cut into bite-sized pieces
02 -
2 Roma tomatoes
03 -
1 medium onion, cut into chunks
04 -
1 garlic head, ends trimmed
05 -
15 ml salt
06 -
3 bay leaves
07 -
1.4 litres water
→ Red Chile Sauce
08 -
12 dried guajillo chiles
09 -
4 dried ancho chiles
10 -
4 dried arbol chiles
11 -
5 whole cloves
12 -
2.5 cm cinnamon stick
13 -
10 ml Mexican oregano
14 -
10 ml whole cumin seeds
15 -
10 ml thyme leaves, fresh or dried
16 -
5 ml whole black peppercorns
17 -
2 bay leaves
18 -
4 garlic cloves
19 -
950 ml beef cooking liquid
20 -
60 ml white vinegar
21 -
15–30 ml salt, to taste
→ Toppings
22 -
White onion, finely chopped
23 -
Fresh cilantro, chopped
24 -
Radishes, thinly sliced
25 -
Lime wedges
# Steps:
01 -
Place the chuck roast, Roma tomatoes, onion, garlic head, salt, and bay leaves in the slow cooker. Pour in the measured water. Cover and cook on high for 6 hours or on low for 8 hours.
02 -
While wearing gloves, use scissors to cut open the guajillo, ancho, and arbol chiles. Remove stems and seeds. Transfer chiles to a bowl and cover with boiling water. Soak for 20 minutes, weighing chiles down with a plate if needed.
03 -
Toast the whole cloves, cinnamon stick, Mexican oregano, cumin seeds, thyme leaves, black peppercorns, and bay leaves in a dry pan over medium-high heat for 1–2 minutes until fragrant, stirring frequently.
04 -
In the same pan, brown the 4 garlic cloves on all sides, then transfer them to a blender.
05 -
Transfer toasted spices to the blender. Add the soaked and drained chiles, 950 ml hot beef cooking liquid from the slow cooker, and the cooked tomatoes. Blend until completely smooth. Add white vinegar and initial salt, blending briefly to combine.
06 -
Pass the blended sauce through a fine mesh strainer, pressing with a spoon to extract as much liquid as possible. Discard solids.
07 -
When the beef is tender, remove it from the slow cooker. Discard onion and garlic head. Shred the beef into bite-sized pieces.
08 -
Stir the strained chile sauce into the broth in the slow cooker. Return the shredded beef to the pot and mix well. Continue cooking on high for 1 hour.
09 -
Serve the birria hot with chopped onion, cilantro, sliced radishes, and lime wedges. Enjoy with freshly warmed corn tortillas or as a filling for tacos, enchiladas, or quesadillas.
# Notes & Tips:
01 -
For a milder dish, decrease the number of dried arbol chiles.
02 -
Select a well-marbled cut of beef for optimal flavor and tenderness.
03 -
Retain the rendered fat for frying tortillas or garnishing the dish.
04 -
If sauce is thin, reduce it in a saucepan over medium heat for 10–15 minutes to thicken.
05 -
Store leftovers refrigerated in an airtight container for up to 5 days or freeze for up to 3 months; reheat gently before serving.