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Recipe by:

Dana Ramsey

Savor Slow-Cooked Spicy Mexican Birria

This Slow-Cooked Spicy Mexican Birria features tender beef marinated in a vibrant blend of spices, slow-cooked to perfection for a hearty meal.
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Prep Time 30 minutes
Cook Time 8 hours
Marinating Time 8 minutes
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 3 lbs. beef chuck roast, cut into chunks
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 4 cloves garlic, minced
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
  • 1 tsp. 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)

Equipment

  • Slow cooker
  • Skillet
  • Blender
  • Large bowl

Method
 

  1. 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.
  2. Remove the chiles from the skillet and soak them in a bowl of hot water for about 15 minutes until they soften.
  3. In a blender, combine the softened chiles, minced garlic, apple cider vinegar, cumin, oregano, black pepper, and salt. Blend until smooth.
  4. 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.
  5. 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.
  6. 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

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.