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–+ servings
Birria

Savory Birria: Slow-Cooked Comfort Food for Cozy Nights

This savory birria recipe wraps you in comfort with succulent beef and vibrant spices, perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 9 hours
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast Cut into 3-inch chunks for even cooking.
For the Sauce
  • 3 pieces Guajillo Chiles Adds depth of flavor and mild heat.
  • 3 pieces Ancho Chilies Contributes a sweet, smoky flavor.
  • 2 pieces Arbol Chilies Adds spiciness; reduce or omit if less heat is desired.
  • 2 pieces Roma Tomatoes Fresh or canned can be used.
  • 1 piece White Onion Substitute with yellow onion if needed.
  • 4 cloves Garlic Cloves Roast unpeeled to enhance the taste.
  • 4 cups Low-Sodium Beef Broth Chicken or vegetable broth works as a substitute.
  • ¼ cup Apple Cider Vinegar Can swap with red wine vinegar.
For the Seasoning
  • 2 tablespoons Kosher Salt Essential for enhancing flavors; adjust to taste.
  • 1 teaspoon Black Pepper Use fresh ground for the best flavor.
  • 1 tablespoon Ground Cumin A staple in traditional Mexican dishes.
  • 2 teaspoons Dried Mexican Oregano Use marjoram as a substitute if needed.
  • ½ teaspoon Ground Cloves
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 3 pieces Bay Leaves Remember to discard before serving.
Optional Toppings
  • 1 cup Chopped Onion For a fresh crunch and flavor boost.
  • ½ cup Cilantro Perfect for garnish.
  • 3 pieces Lime Wedges Serve alongside for an extra zest.

Equipment

  • Slow Cooker
  • Blender
  • Sheet Pan

Method
 

Step-by-Step Instructions
  1. Begin your birria journey by preparing the chiles. Carefully deseed and rinse the guajillo, ancho, and arbol chiles under cool running water.
  2. In a medium pot, combine the rinsed chiles and cover them with water. Bring to a gentle simmer over medium heat and let them soften for about 15 minutes.
  3. While the chiles are simmering, prepare the vegetables. Preheat your oven's broiler and place the tomatoes, onion, and unpeeled garlic on a sheet pan. Broil for 4–6 minutes until they’re charred and caramelized.
  4. Once the chiles are softened and the veggies are charred, it’s time to create your sauce. In a blender, combine the softened chiles, roasted tomatoes, onion, garlic, low-sodium beef broth, apple cider vinegar, and all of the spices. Blend until smooth.
  5. Prepare the slow cooker by placing the beef chuck roast chunks at the bottom. Pour the vibrant sauce from the blender over the beef and add in bay leaves. Cover and set your slow cooker to low for 8–9 hours, or on high for 4–5 hours.
  6. After cooking, carefully remove the beef from the slow cooker using tongs and transfer it to a platter. Using two forks, shred the beef into bite-sized pieces, then return it to the slow cooker.
  7. Ladle generous portions into bowls, ensuring each serving has plenty of tender beef and sauce. Top each bowl with chopped onions, fresh cilantro, and a squeeze of lime.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 12gProtein: 25gFat: 25gSaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Taste your sauce before cooking and adjust the spices for optimal flavor.

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