Making an authentic birria recipe at home is so easy by simply slow cooking a chuck roast in one of the most flavorful broths you’ve ever had. We love this fall-apart tender beef in burrito bowls, tacos, quesadillas, or even as a stew.
What is Birria?
Very similar to barbacoa, beef birria is a chuck roast slow-cooked in a rich, spiced adobo sauce (or consommé) that results in an incredibly flavorful beef stew. We use 3 different kinds of dried Mexican chiles, which include guajillo chiles, ancho chiles, and chiles de arbol, as well as Mexican oregano for the most authentic flavors in the sauce.
Although traditional birria is made with goat meat or lamb, beef is a nice substitution for me to use and it’s just as tasty.
Mexican birria is great for meal prep, large dinners and special occasions, however, there’s no rule about making it just because you want to. I know I do!
How to Serve Birria
The shredded beef can be enjoyed as a delicious Mexican stew, or the meat can be used in rice bowls or tacos. Birria tacos are so popular right now and and most dip the tortilla in some of the broth!
My go-to way to eat homemade birria is in a bowl with white rice or this cilantro lime rice with my favorite Mexican toppings like black beans or pinto beans, corn, guacamole, pico de gallo, shredded cheese or cojita cheese, sour cream, fresh cilantro, diced avocado, and tortilla chips!
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Birria Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Boneless beef chuck roast: Cut into large chunks, about 3-4 inches each. They will cook faster this way, and if you plan to sear them first (not required) you’ll have more surface area to work with.
- Olive oil: Used to sauté the onions, garlic, and tomatoes.
- Tomatoes, white onion, and garlic:
- Dried chiles: Guajillo chiles, chili de arbol, and ancho chiles. Remove all the seeds and stems before adding them to the pan.
- Beef broth: Used as the braising liquid.
- Mexican oregano and ground cumin: Dried Mexican oregano has a citrusy, earthy flavor, unlike Mediterranean oregano, which is a bit milder and sweeter. If you can find it, I highly recommend using it!
- Bay leaves
Variations & Tips
1. Cooking slow in a crock pot will make it the most tender meat. I used a 7-quart crock pot. It can also be made in a large dutch oven or medium pot. Bring to a boil and simmer over medium heat.
2. For a bit of extra flavor, you can sear the beef before placing it into the slow cooker. I don’t because I think it gets very tender and flavorful even if I don’t.
3. If using to make the tacos, burritos, or quesadillas, use tongs or a slotted spoon and let as much of the liquid drip off before placing in a tortilla so it won’t be too soggy. Use some of the sauce for dipping! It’s SO delicious!
4. Check out your local Mexican supermarket or the international section of your grocery store for the Mexican ingredients.
How to Make Birria Meat in a Slow Cooker
This recipe will come together in just a few steps. The hardest part is waiting for it to cook!
Step 1: Place the beef chunks in the bottom of the slow cooker.
Step 2: Heat olive oil in a large pot over medium heat. Sauté the tomatoes, onions, and garlic cloves for 6-8 minutes until they begin to soften.
Step 3: Add the dried chiles and beef broth and bring everything to a boil. Reduce to low heat and let the contents simmer, uncovered, for 10-12 minutes.
Step 4: Once the chiles have softened, transfer the tomatoes, onions, and chiles to a blender or food processor.
Step 5: Pour in the unused beef broth, and season with salt, pepper, Mexican oregano, and cumin. Blend until smooth.
Step 6: Then pour the blended sauce over the meat in the slow cooker, toss in the bay leaves, cover and cook on low for 8-10 hours. You can also cook on high for 4-5 hours.
Step 7: After cooking, remove the beef with tongs or a slotted spoon and place on a cutting board or platter. Use two forks to pull the meat apart and shred it.
Step 8: Then add the meat back in the slow cooker with the sauce.
How to Store Leftovers
Refrigerate: Once cooled, store this birria recipe and liquid in an airtight container for up to 3 days. A layer of fat will appear on the surface, but will disappear once reheated.
Freeze: Place the cooled beef in freezer-safe container or freezer bag to keep frozen for up to 1 month. Thaw in the fridge overnight and reheat.
Reheat: You can use pot on the stove over medium heat until heated through or the reheat it in the microwave in a microwave safe bowl for a minute, stirring halfway through.
Is beef birria spicy?
I would consider this at a medium spice level. If you prefer mild, omit the arbol chiles. If you want it extra spicy, increase the amount to anywhere from 7-10 chiles.
How to make Birria in an Instant Pot?
The Instant Pot is great if you’re short on time. Follow the directions for the sauce, sear the meat using the sauté function, pour the sauce over and cook at high pressure for 60 minutes then let the pressure release naturally for 10 minutes. Then remove the meat and shred as noted.
Can I use a different cut of beef?
Chuck roast works best in my opinion, but you can also use beef short ribs or brisket also.
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Birria Recipe
Ingredients
- 4 pounds beef chuck roast boneless, cut into large 3-4 inch chunks
- 1 tablespoons olive oil
- 4 large tomatoes cut into large chunks
- 2 medium onions chopped
- 6-8 cloves garlic whole
- 8 dried guajillo chiles seeds and stems removed
- 4 arbol chiles seeds and stems removed
- 4 dried ancho chiles seeds and stems removed
- 24 ounces beef broth divided
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- 3 bay leaves
Instructions
- Place the chuck roast chunks in the slow cooker.4 pounds beef chuck roast
- In a large pot, add a tablespoon of olive oil and heat over medium heat.1 tablespoons olive oil
- Add the tomatoes, onions, and garlic cloves and saute for 6-8 minutes, until they begin to soften.4 large tomatoes, 2 medium onions, 6-8 cloves garlic
- Add the guajillo chiles, arbol chiles, ancho chiles, and 2 cups of the beef broth to the veggies and bring to a boil.8 dried guajillo chiles, 4 arbol chiles, 4 dried ancho chiles, 24 ounces beef broth
- Reduce heat to low and simmer for 10-12 minutes, uncovered.
- Once the chilis have softened. Use a slotted spoon or tongs to remove the tomatoes, onions, garlic cloves, and chiles and place them in a blender or food processor.
- Pour in the remaining cup of unused beef broth, add the salt, black pepper, Mexican oregano, and cumin and blend until smooth.2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons Mexican oregano, 2 teaspoons ground cumin
- Pour the sauce into the slow cooker over the meat and top with bay leaves.3 bay leaves
- Place the lid on and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- Using a slotted spoon or tongs, remove the cooked beef and place it on a cutting board or platter. Shred the meat with two forks then return it back into the sauce.
- Serve as a stew topped with diced onions, fresh chopped cilantro and fresh lime juice. Or serve in bowls with rice or in tacos, burritos, or quesadillas with your favorite toppings and sides
- Serve as a stew topped with diced onions, fresh chopped cilantro and fresh lime juice. Or serve in bowls with rice or in tacos, burritos, or quesadillas!
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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