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Slow Cooker Birria Stew Recipe

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4.1 from 11 reviews

This traditional Mexican Birria recipe offers tender, flavorful slow-cooked beef chuck roast simmered in a rich, smoky chili sauce made from guajillo, ancho, and arbol chilies, roasted vegetables, and aromatic spices. Perfect for hearty stews or tacos, this slow cooker birria brings authentic depth of flavor with minimal active prep time.

Ingredients

Meat

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

Chilies

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

Vegetables

  • 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
  • Cilantro
  • Lime wedges

Instructions

  1. Deseed the chilies: Slice the stems off the guajillo, ancho, and arbol chilies, then shake out the seeds. Rinse the chilies quickly to remove any dust or dirt.
  2. Simmer the chilies: In a medium pot, add all the chilies and cover them completely with water. Bring to a simmer over medium heat and cook for 15 minutes until softened.
  3. Roast the vegetables: While the chilies simmer, place the Roma tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Broil them for 4 to 6 minutes until lightly charred to bring out a smoky flavor.
  4. Make the sauce: Transfer the softened chilies and 1 cup of the simmering water to a high-powered blender. Remove the garlic from its peel and add it along with the roasted tomatoes and onion. Add the beef broth, apple cider vinegar, kosher salt, black pepper, ground cumin, Mexican oregano, ground cloves, cinnamon, and ground ginger. Blend on high for 1 to 2 minutes until completely smooth.
  5. Slow cook the birria: Place the beef chuck chunks into the slow cooker. Pour the blended birria sauce over the meat and add the bay leaves. Use tongs to gently mix everything together. 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 from the slow cooker onto a cutting board and shred it using two forks.
  7. Combine meat and sauce: Return the shredded beef to the slow cooker and stir to coat with the sauce, allowing it to absorb the flavorful consommé.
  8. Serve: Serve the birria straight from the slow cooker. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice. Enjoy as a stew or in tacos and other traditional Mexican dishes.

Notes

  • Deseeding the chilies reduces bitterness and ensures a smooth sauce texture.
  • Broiling vegetables imparts a smoky depth to the sauce that is signature to birria.
  • Cooking times can vary depending on the slow cooker; meat should shred easily when done.
  • The consommé can be served alongside birria for dipping tacos or enjoyed as a soup.
  • Adjust spice level by altering the number of arbol chilies, which are the hottest in this recipe.

Find it online: https://cookedbysarah.com/slow-cooker-birria-stew-recipe/