Crackpot Birria

Birria is a traditional Mexican stew originating from the Jalisco region, known for its rich, spicy, and deeply flavorful profile. Traditionally made with goat meat, birria has evolved over time to commonly use beef, specifically beef chuck roast, which becomes tender and juicy through slow cooking. This recipe is a slow cooker version that makes the process easy and foolproof, delivering fall-apart tender beef soaked in a vibrant, aromatic sauce made from a blend of dried chilies, spices, and roasted vegetables. Birria can be served as a hearty stew topped with fresh onions, cilantro, and lime, or transformed into delicious quesabirria tacos with crispy tortillas dipped in the flavorful consommé. Its layers of smoky, spicy, and tangy notes make birria a beloved dish, perfect for family dinners or special occasions.

Ingredients

Beef Birria:

• 4 pounds beef chuck roast, cut into 3-inch chunks
  
  

Birria Sauce:

• 10 guajillo chilies, stems removed and seeds discarded

• 5 ancho chilies, stems removed and seeds discarded

• 3 arbol chilies, stems removed and seeds discarded

• 2 Roma tomatoes

• 1 white onion, quartered

• 6 garlic cloves, unpeeled

• 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
  
  

Optional Garnishes:

• Chopped onion

• Fresh cilantro

• Lime wedges
  
  

Directions

1. Begin by preparing the dried chilies. Slice off the stems, shake out the seeds, and rinse the chilies to remove any dust or debris. Place the guajillo, ancho, and arbol chilies in a medium pot, cover completely with water, and bring to a simmer over medium heat. Let them simmer for 15 minutes until the chilies have softened.

2. While the chilies are simmering, prepare the vegetables by placing the Roma tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil them for 4 to 6 minutes, until lightly charred and aromatic.

3. Transfer the softened chilies along with 1 cup of the chili cooking water to a high-powered blender. Peel the garlic cloves and add them to the blender along with the roasted tomatoes, onion, beef broth, apple cider vinegar, kosher salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high until the sauce is completely smooth, about 1 to 2 minutes.

4. Place the beef chuck roast chunks in the slow cooker and pour the blended birria sauce over the meat. Add the bay leaves and gently mix everything together with tongs to coat the beef evenly. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours. The beef should become very tender and easy to shred with a fork. If the meat isn’t tender enough, continue cooking until it easily shreds.

5. Once the beef is tender, remove the bay leaves. Transfer the meat to a cutting board and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the sauce (known as consommé) to absorb all the rich flavors.

6. Serve the birria straight from the slow cooker in bowls with some of the consommé. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice. Alternatively, use the shredded meat for making quesabirria tacos, nachos, or quesadillas.
   
   

Nutrients

Per serving (based on 8 servings), birria contains approximately:

• Calories: 514 kcal

• Carbohydrates: 22 g

• Protein: 48 g

• Fat: 28 g

• Saturated Fat: 12 g

• Polyunsaturated Fat: 3 g

• Monounsaturated Fat: 13 g

• Trans Fat: 2 g

• Cholesterol: 156 mg

• Sodium: 902 mg

• Potassium: 1454 mg

• Fiber: 8 g

• Sugar: 12 g

• Vitamin A: 7174 IU

• Vitamin C: 12 mg

• Calcium: 70 mg

• Iron: 7 mg