Description
A rich and flavorful slow cooker beef birria made with tender beef chuck roast simmered in a blend of dried chilies, spices, and aromatics. Perfect for tacos, bowls, or enjoying on its own with warm tortillas.
Ingredients
3 pounds beef chuck roast, cut into large chunks
4 dried guajillo chilies, stems and seeds removed
3 dried ancho chilies, stems and seeds removed
2 dried pasilla chilies, stems and seeds removed
1 medium white onion, quartered
6 cloves garlic, peeled
1 (14-ounce) can diced tomatoes
2 cups beef broth
1/4 cup apple cider vinegar
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
2 bay leaves
1 tablespoon vegetable oil
Salt, to taste
Instructions
Place the dried guajillo, ancho, and pasilla chilies in a medium bowl and cover with hot water. Let soak for 20 minutes until softened.
Drain the chilies and transfer them to a blender. Add the quartered onion, garlic cloves, diced tomatoes, beef broth, apple cider vinegar, ground cumin, dried oregano, smoked paprika, ground cinnamon, and ground black pepper.
Blend until smooth to create the birria sauce. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Season the beef chuck roast chunks with salt.
Sear the beef chunks in the hot oil until browned on all sides, about 3-4 minutes per side. Work in batches if necessary. Transfer the browned beef to the slow cooker.
Pour the blended birria sauce over the beef in the slow cooker. Add the bay leaves and stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is very tender and shreds easily.
Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker and stir to combine with the sauce.
Taste and adjust seasoning with additional salt if needed.
Serve the beef birria hot with warm corn tortillas, chopped onions, cilantro, lime wedges, and your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 8 hours