Ready in: 8 hours 30 minutes · Serves: 6-8 · Technique: Slow Cooking · Storage: Up to 3 days in the refrigerator or 3 months in the freezer.Quick Answer
This Slow-Cooked Spicy Mexican Birria features tender beef marinated in a vibrant blend of spices, slow-cooked to perfection for a hearty meal.Growing up in bustling New York City, I often find comfort in hearty dishes that warm both the body and soul, especially as the holiday season approaches. With Thanksgiving and Christmas around the corner, it feels like the perfect time to dive into a dish that not only satisfies but also brings a touch of festive flair to any gathering. Enter Slow-Cooked Spicy Mexican Birria-an incredible combination of tender meat, vibrant spices, and rich flavors that stirs memories of sprawling family feasts.
A Hearty Holiday Delight
This recipe serves as a wonderful centerpiece for any holiday gathering, offering a taste of tradition with a spicy twist.
Why You'll Love This Recipe
- Experience the comforting blend of tender beef and vibrant spices that evoke the warmth of family gatherings.
- Enjoy a dish that showcases rich, deep flavors while being easy to prepare in a slow cooker.
- Impress your guests with a unique culinary experience that pairs beautifully with corn tortillas and fresh garnishes.
- Benefit from a recipe that allows for marinating overnight, enhancing flavors and ensuring a tender finish.
- Take advantage of leftovers that can be easily stored and reheated for delicious meals throughout the week.
Ingredients
Here's what you'll need to create this delicious Slow-Cooked Spicy Mexican Birria.
- 3 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic, minced
- 2 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups beef broth
- 1 bay leaf
- 1 medium onion, chopped
- Corn tortillas (for serving)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How to Make Slow-Cooked Spicy Mexican Birria (Step-by-Step)
Follow these steps to create a mouthwatering dish that will leave your family and friends asking for more.
Step 1: Prepare the Chiles
Start by heating a skillet over medium heat. Once it's warm, place the dried guajillo and ancho chiles in the pan. Toast them for about 1-2 minutes until they become fragrant, careful not to burn them. The aroma is a beautiful, earthy scent that builds anticipation for the dish.
Step 2: Soak the Chiles
Remove the chiles from the skillet and soak them in a bowl of hot water for about 15 minutes until they soften. I usually pop a lid on the bowl to keep the heat in-this ensures the chiles are pliable and easy to blend.
Step 3: Make the Marinade
In a blender, combine the softened chiles (including a little soaking liquid), minced garlic, apple cider vinegar, cumin, oregano, black pepper, and salt. Blend until smooth. The mixture should be a deep, rich red, bursting with flavor.
Step 4: Marinate the Beef
In a large bowl, combine the marinated paste with beef chunks, making sure they are well-covered. I find this step is crucial for enhancing the flavors. Let it marinate for at least an hour, or preferably overnight in the refrigerator for deeper flavor penetration.
Step 5: Cook the Birria
In a large slow cooker, place the marinated beef along with chopped onion, bay leaf, and beef broth. Set it to low and let it cook for about 8 hours. The low and slow cooking method allows the meat to become fork-tender, and each bite should melt in your mouth. As I walk into the kitchen during the cooking process, the savory scent wafts through the air, intensifying my excitement.
Step 6: Serve and Enjoy
When ready, remove the beef and shred it using two forks. It should come apart effortlessly. Serve the birria in bowls with a ladle of the rich broth, corn tortillas on the side, topped with fresh cilantro and a squeeze of lime juice. The combination of spicy and tangy notes creates an explosion of flavor that dances on your palate.
Common Mistakes to Avoid
- Skipping the toasting of the chiles: This step enhances their flavor, making your birria richer.
- Not marinating long enough: The meat needs time to absorb those essential flavors; overnight is best!
- Using low-quality beef: Always opt for a well-marbled cut like the chuck roast for optimal tenderness.
Tips and Tricks for Success
- If you desire more heat, add a few chipotle chiles in adobo sauce to the marinade.
- Serve the birria with a side of pickled red onions for added crunch and acidity.
- For a delightful twist, try serving it as a birria taco with melted cheese.
Variations
- Swap beef chuck roast with lamb or pork for a different flavor profile.
- Use vegetable broth instead of beef broth for a vegetarian option with plant-based protein.
- Replace corn tortillas with flour tortillas or serve over rice for a unique twist.
How to Serve
- Serve the birria in bowls with a ladle of the rich broth.
- Accompany with corn tortillas on the side.
- Top with fresh cilantro and a squeeze of lime juice for added brightness.
Make Ahead and Storage
- Make Ahead: Marinate the beef up to 24 hours in advance for deeper flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth to keep it moist.
- Freezing: Freeze leftovers for up to 3 months; ensure they cool completely before sealing.
Recipe Notes / What I Learned
Creating this Slow-Cooked Spicy Mexican Birria taught me that the magic truly happens over time. Patience is key, as the rich flavors develop beautifully when given the chance to meld together. This dish has become a staple in my home, especially as we gather around the table during the busy holiday season.Yield and Serving Size
Yield: 8 servings · Serving Size: 1 bowlNutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 28g protein · 10g carbs · 22g fat
Recipe by:
Savor Slow-Cooked Spicy Mexican Birria
Ingredients
Equipment
Method
- Start by heating a skillet over medium heat. Once it’s warm, place the dried guajillo and ancho chiles in the pan. Toast them for about 1-2 minutes until they become fragrant, careful not to burn them.
- Remove the chiles from the skillet and soak them in a bowl of hot water for about 15 minutes until they soften.
- In a blender, combine the softened chiles, minced garlic, apple cider vinegar, cumin, oregano, black pepper, and salt. Blend until smooth.
- In a large bowl, combine the marinated paste with beef chunks, making sure they are well-covered. Let it marinate for at least an hour, or preferably overnight in the refrigerator.
- In a large slow cooker, place the marinated beef along with chopped onion, bay leaf, and beef broth. Set it to low and let it cook for about 8 hours.
- When ready, remove the beef and shred it using two forks. Serve the birria in bowls with a ladle of the rich broth, corn tortillas on the side, topped with fresh cilantro and a squeeze of lime juice.
Notes
FAQs
1. Can I use other cuts of meat for Birria?
Yes, while beef chuck roast is traditional, you can also use short ribs or lamb for a different flavor profile. Just ensure the meat is well-marbled for tenderness.
2. How spicy is this recipe?
The spice level can be adjusted based on the type and amount of chiles used. If you prefer it spicier, consider adding chipotle chiles or using more guajillo chiles.
3. Can I make Birria in an Instant Pot?
Absolutely! You can adapt the recipe for an Instant Pot by browning the meat, then following the same steps for cooking under high pressure for about 45 minutes. Make sure to allow for a natural release.
4. What can I serve with Birria?
Birria is traditionally served with corn tortillas, but you can also serve it with rice, beans, or a side of pickled vegetables to complement the flavors.
5. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave.
