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This rich and comforting crockpot birria bursts with deep Mexican flavors and is perfect for any night you crave a spicy and satisfying meal. Whether packed into tacos or ladled into bowls, the slow-cooked beef and chile sauce create melt-in-your-mouth goodness that always impresses at the table.
When I first made this on a rainy Sunday, the aromas had my family gathering in the kitchen before it was even done. It quickly became our go-to when we want a taste of something special with minimal hands-on time.
Ingredients
- Chuck roast: tender and marbled beef cuts like this make the dish rich and full of flavor Look for one with good streaks of fat
- Roma tomatoes: add freshness and body Choose fully ripe but firm tomatoes
- Onion: sweetens the broth and deepens flavor A standard yellow or white onion works perfectly
- Garlic: whole head infuses the broth for aromatic depth Choose bulbs that feel firm and heavy
- Salt: essential for seasoning and enhancing all other flavors Use kosher or sea salt for best results
- Bay leaves: provide subtle herbal notes Always check that they are still fragrant and not brittle for maximum flavor
- Dried guajillo chiles: mild heat and tangy depth Pick pliable chiles that are glossy not brittle
- Dried ancho chiles: add smoky sweetness A good ancho is dark and flexible
- Dried arbol chiles: crank up the heat Use as many as your spice preference allows Vibrant red color means fresh and spicy
- Whole cloves and cinnamon stick: bring warmth and subtle sweetness Use whole spices for the most fragrance
- Mexican oregano and thyme: add earthy bright notes Look for Mexican oregano in the spice aisle or Latin markets
- Whole cumin and peppercorns: give toasty complexity Toasting fresh spices unlocks their flavor
- Vinegar: a splash of acidity balances the rich stew White vinegar is classic
- Cilantro onion radish and lime for garnish: add crunch freshness and zing Always use very fresh herbs and veggies for toppings
Step-by-Step Instructions
- Prepare the Beef and Broth:
- Place cut chuck roast into the slow cooker along with chunked tomatoes onion whole garlic head salt and bay leaves Pour water to cover these ingredients Place the lid on and select high for 6 hours or low for 8 The meat will become incredibly tender as it cooks slowly in its own juices
- Hydrate the Chiles:
- About halfway through beef cooking use kitchen gloves to split the guajillo ancho and arbol chiles Remove stems and seeds as you go Place in a bowl Pour freshly boiled water over them making sure they stay submerged Let them soak for 20 minutes until soft and pliable
- Toast and Prep the Spices:
- Add cloves cinnamon stick oregano cumin thyme peppercorns and bay leaves to a dry skillet over medium high heat Toast for 1 to 2 minutes stirring until the spices are aromatic but not burned Pour them into the blender
- Brown the Garlic:
- Using the same skillet add the garlic cloves and brown on all sides to develop sweetness and depth Add these to the blender with the toasted spices
- Blend the Sauce:
- Carefully scoop out about 2 cups of beef broth along with the softened tomatoes from the crockpot Transfer to the blender Add drained chiles Then blend until silky smooth ensuring all solids are broken down Add vinegar and salt blending for just a few seconds until combined
- Strain the Sauce:
- For an ultra smooth sauce press the blended chile mixture through a fine mesh strainer using a spoon Work it until only bits of skin and seeds remain in the strainer
- Shred the Beef:
- When the beef is fall apart tender remove it from the crockpot and gently shred with two forks Discard the now spent garlic head from the pot
- Add Sauce and Finish Cooking:
- Pour the strained chile sauce into the slow cooker Stir well to combine with the broth Add the shredded beef back into the pot Continue cooking on high for one more hour to let the flavors really meld
- Serve and Top:
- Ladle the birria into bowls or stuff into corn tortillas Top generously with chopped onion sprigs of cilantro sliced radish and plenty of lime squeeze These fresh toppings add layers of brightness and crunch
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My favorite part of making birria is watching the transformation of dried chiles into sauce in my trusty blender I always grab extra cilantro for garnish because the vibrant green finish makes the whole dish pop My youngest still talks about the first time he helped toast the spices and how our kitchen filled with warm earthy smells
Storage Tips
Birria stores like a dream Let the stew cool then spoon into airtight containers and keep in the fridge up to five days Reheat gently on the stove or in the microwave If you want longer storage birria freezes well Place cooled portions in freezer safe bags label and keep for up to three months Thaw overnight in the fridge for easy meals
Ingredient Substitutions
No chuck roast Try beef shank short ribs or even beef cheeks The key is picking a cut with ample fat for rich taste If you need a milder result reduce the arbol chiles entirely or try substituting with mild New Mexico chiles White vinegar can be swapped for apple cider vinegar for a touch of extra fruitiness
Serving Suggestions
Classic birria is served with warm corn tortillas and lots of crunchy toppings It also shines in birria tacos dipped in the savory broth Pour over rice for a comforting stew or stuff into warm flour tortillas for next level burritos Leftovers can be folded into quesadillas or layered into enchiladas for irresistible weeknight dinners
Cultural Context
Birria hails from the state of Jalisco and is popular at celebrations and family gatherings Originally made with goat modern versions most often use beef as in this recipe Birria’s popularity exploded thanks to social media and now it is a must try Mexican comfort dish found everywhere from small taquerias to trendy city restaurants
Frequently Asked Questions About Recipes
- → What cut of beef works best for birria?
Chuck roast is ideal, but beef shank, beef short ribs, or beef cheeks also create tender, flavorful results due to their fat content.
- → How can I make birria less spicy?
You can reduce the number of dried arbol chiles in the sauce for a milder flavor without losing the dish's rich complexity.
- → What toppings go well with birria?
Classic choices include chopped white onion, fresh cilantro, sliced radishes, and lime wedges for brightness and crunch.
- → Can birria be frozen for later?
Yes, divide fully cooled birria into portions, store in freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
- → How do you thicken the birria sauce?
If the sauce is thin, remove it from the slow cooker and simmer in a pan over medium heat for 10-15 minutes until it reduces to your liking.