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Crockpot Birria (Beef Birria)

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Crockpot Birria is a traditional Mexican stew made with slow-cooked beef in a rich, flavorful adobo sauce of dried chiles, garlic, herbs, and spices. This comforting dish can be served as a stew or transformed into tacos, perfect for a hearty meal.

Ingredients

  • 4 pounds boneless beef chuck roast or beef shank
  • 8 cups water
  • 1/2 onion
  • 8 garlic cloves
  • 1 tablespoon salt
  • 1/2 tablespoon black peppercorns
  • 3 bay leaves
  • 1/2 teaspoon dried oregano
  • 2 sprigs marjoram
  • 1 sprig mint
  • 2 sprigs thyme (optional)
  • Red Chile Sauce:
  • 8 guajillo chiles (or California or New Mexico chiles)
  • 2 ancho chiles (optional)
  • 3 garlic cloves
  • 1/4 onion
  • 5 cups water
  • 2 teaspoons salt
  • Toppings:
  • Chopped white onion
  • Chopped cilantro
  • Chopped radishes
  • Lime wedges
  • Tacos:
  • Yellow corn tortillas
  • Chihuahua, Oaxaca, or Monterey Jack cheese, shredded (optional for quesatacos)

Instructions

  1. Cut the beef into 4-inch cubes. In a slow cooker, combine the beef, water, onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using). Cook on low for 8 to 10 hours until the meat is tender.
  2. Remove the beef from the slow cooker, shred it, and discard any fat pieces. Season to taste and return the shredded meat to the slow cooker with the beef broth.
  3. Remove stems, seeds, and veins from the chile pods. Rinse them well with cool water. In a large pot, add the chiles, garlic, onion, and water. Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, turning the chiles halfway through to ensure even softening. Allow the mixture to cool before blending.
  4. Once cooled, blend the chiles, garlic, onion, and liquid with salt until smooth. Strain the sauce through a fine sieve into the slow cooker and stir. Discard any skins and seeds caught by the sieve.
  5. Serve the birria as a traditional stew, topped with radishes, onions, cilantro, lime wedges, and fresh cilantro. Accompany with fresh corn tortillas and tomatillo salsa verde if desired.

Notes

  • Use beef chuck roast or beef shank for tender, flavorful meat.
  • Adjust chile varieties and quantity for desired spice level.
  • Leftover birria can be used for tacos, quesadillas, or ramen.
  • Store leftovers in the refrigerator up to 5 days or freeze up to 4 months.
  • Reheat gently on stovetop or thaw before reheating frozen portions.
  • Optional thyme adds extra herbal aroma.
  • Quesabirria tacos are made by dipping tortillas in consommé and adding cheese and meat before frying.

Nutrition

Find it online: https://deliciousyum.com/crockpot-birria-beef-birria/