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Slow Cooker Birria Beef Stew with Chilies and Spices Recipe

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3.8 from 12 reviews

This rich and flavorful Birria recipe uses a slow cooker to gently braise tender beef chuck roast in a deeply spiced chili and tomato sauce, resulting in a melt-in-your-mouth Mexican stew perfect for family gatherings or comforting meals. The combination of dried guajillo, ancho, and arbol chilies with aromatic spices creates an authentic, vibrant consommé that infuses the beef with robust, smoky flavors.

Ingredients

Meat

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

Chilies

  • 10 guajillo chilies
  • 5 ancho chilies
  • 3 arbol chilies

Vegetables & Aromatics

  • 2 Roma tomatoes
  • 1 white onion (quartered)
  • 6 garlic cloves (unpeeled)

Liquids & Seasonings

  • 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

Instructions

  1. Deseed the chilies: Remove the stems from the guajillo, ancho, and arbol chilies. Shake out all seeds to reduce bitterness and rinse briefly to remove any dust or debris.
  2. Simmer the chilies: Place the chilies in a medium pot and cover fully with water. Bring to a gentle simmer over medium heat, cooking for 15 minutes until softened and pliable.
  3. Roast the veggies: While the chilies simmer, arrange the Roma tomatoes, quartered white onion, and unpeeled garlic cloves on a quarter sheet pan. Broil them for 4 to 6 minutes until lightly charred, enhancing their smoky flavor.
  4. Make the sauce: Transfer the softened chilies and 1 cup of the simmering water into a high-powered blender. Peel the garlic and add it along with the charred tomatoes, onion, beef broth, apple cider vinegar, kosher salt, black pepper, ground cumin, dried Mexican oregano, ground cloves, cinnamon, and ground ginger. Blend on high for 1 to 2 minutes until completely smooth and vibrant.
  5. Slow cook the birria: Place the beef chuck chunks into the slow cooker. Pour the prepared birria sauce over the meat and toss gently with tongs to coat evenly. Add the bay leaves, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender and easily shredded.
  6. Shred the meat: Discard the bay leaves. Remove the beef to a cutting board and shred it thoroughly using two forks, breaking it into bite-sized pieces.
  7. Combine the meat and sauce: Return the shredded beef to the slow cooker and stir well to combine, allowing the meat to soak up the rich consommé.
  8. Serve: Serve the birria directly from the slow cooker as a stew with consommé or use it as a flavorful filling for tacos and other dishes. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice for added brightness and freshness.

Notes

  • Removing chili seeds controls the heat level and bitterness of the sauce.
  • Broiling the vegetables adds a smoky depth which is essential for authentic flavor.
  • Low-sodium beef broth lets you adjust saltiness to taste later.
  • Slow cooking on low yields the most tender beef; if shredding is difficult, cook longer.
  • Serving with chopped onion, cilantro, and lime enhances freshness and balances the rich stew.
  • Leftover birria can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://lauracooks.com/slow-cooker-birria-beef-stew-with-chilies-and-spices-recipe/