Slow Cooker Birria
Slow Cooker Birria
Ingredients
For the Birria
- 3 ancho chilis, stems and seeds removed
- 3 guajillo chilis, stems and seeds removed
- 5 arbol chilis, stems and seeds removed
- 3 pounds beef chuck roast, cut into large pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil, for searing
- 1 white onion, chopped
- 8 garlic cloves, peeled
- 1 can fire-roasted diced tomatoes, 14.5 ounce
- 1/4 cup apple cider vinegar
- 1/4 cup beef broth
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 2 bay leaves
For Serving
- 8 tortillas
- 1 cup shredded cheese, Monterey Jack or Oaxaca recommended
- 1/4 cup white onion, diced, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Remove the stems and seeds from the ancho chilis, guajillo chilis, and arbol chilis.
⏱️ 5 min
- 2
Place the prepared chilis in a hot, dry pan over medium-high heat. Toast them for 30 seconds per side until they become fragrant. Be careful not to burn them.
⏱️ 2 min
- 3
Transfer the toasted chilis to a heatproof bowl. Cover them completely with boiling water and let them sit for 10 minutes to rehydrate.
⏱️ 10 min
- 4
Season the beef chuck roast pieces generously with salt and pepper on all sides. Heat olive oil in a large skillet or Dutch oven over high heat. Sear the seasoned beef until it is browned on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min
- 5
Drain the rehydrated chilis and transfer them to a blender. Add the chopped white onion, peeled garlic cloves, fire-roasted diced tomatoes, apple cider vinegar, beef broth, cumin, dried oregano, smoked paprika, 1 teaspoon black pepper, and ground cloves to the blender.
⏱️ 5 min - 6
Blend all the ingredients in the blender until a smooth sauce is formed. If the sauce is too thick, add a tablespoon or two of water or beef broth until it reaches a pourable consistency.
⏱️ 3 min
- 7
Place the seared beef pieces into the slow cooker. Pour the blended sauce over the beef. Add the 2 bay leaves to the slow cooker.
⏱️ 5 min
- 8
Cook the birria in the slow cooker on the "low" setting for 8 hours, or on the "high" setting for 4 hours, until the beef is fork-tender.
⏱️ 480 min
- 9
Once the beef is tender and fully cooked, carefully remove it from the slow cooker and shred it using two forks. Discard the bay leaves.
⏱️ 5 min
- 10
Carefully strain the liquid from the slow cooker through a fine-mesh sieve into a separate bowl. This liquid is the consommé and should be free of solids. Press on the solids in the sieve to extract as much liquid as possible.
⏱️ 5 min
- 11
Heat a large skillet or griddle over medium heat. Dip each tortilla into the strained consommé to coat it lightly, then place it in the hot pan to warm.
⏱️ 10 min
- 12
Fill the warmed tortillas with the shredded birria beef and a generous amount of shredded cheese. Fold the tortillas in half to form tacos. Cook in the pan until the cheese is melted and bubbly, and the tortillas are slightly crispy, about 2-3 minutes per side.
⏱️ 15 min
- 13
Serve the birria tacos immediately, garnished with fresh diced onion and chopped cilantro. Offer lime wedges on the side for squeezing over the tacos, and the remaining consommé for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Birria
For the Birria
- 3 ancho chilis, stems and seeds removed
- 3 guajillo chilis, stems and seeds removed
- 5 arbol chilis, stems and seeds removed
- 3 pounds beef chuck roast, cut into large pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil, for searing
- 1 white onion, chopped
- 8 garlic cloves, peeled
- 1 can fire-roasted diced tomatoes, 14.5 ounce
- 1/4 cup apple cider vinegar
- 1/4 cup beef broth
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 2 bay leaves
For Serving
- 8 tortillas
- 1 cup shredded cheese, Monterey Jack or Oaxaca recommended
- 1/4 cup white onion, diced, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Remove the stems and seeds from the ancho chilis, guajillo chilis, and arbol chilis.
⏱️ 5 min - 2
Place the prepared chilis in a hot, dry pan over medium-high heat. Toast them for 30 seconds per side until they become fragrant. Be careful not to burn them.
⏱️ 2 min - 3
Transfer the toasted chilis to a heatproof bowl. Cover them completely with boiling water and let them sit for 10 minutes to rehydrate.
⏱️ 10 min - 4
Season the beef chuck roast pieces generously with salt and pepper on all sides. Heat olive oil in a large skillet or Dutch oven over high heat. Sear the seasoned beef until it is browned on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min - 5
Drain the rehydrated chilis and transfer them to a blender. Add the chopped white onion, peeled garlic cloves, fire-roasted diced tomatoes, apple cider vinegar, beef broth, cumin, dried oregano, smoked paprika, 1 teaspoon black pepper, and ground cloves to the blender.
⏱️ 5 min - 6
Blend all the ingredients in the blender until a smooth sauce is formed. If the sauce is too thick, add a tablespoon or two of water or beef broth until it reaches a pourable consistency.
⏱️ 3 min - 7
Place the seared beef pieces into the slow cooker. Pour the blended sauce over the beef. Add the 2 bay leaves to the slow cooker.
⏱️ 5 min - 8
Cook the birria in the slow cooker on the "low" setting for 8 hours, or on the "high" setting for 4 hours, until the beef is fork-tender.
⏱️ 480 min - 9
Once the beef is tender and fully cooked, carefully remove it from the slow cooker and shred it using two forks. Discard the bay leaves.
⏱️ 5 min - 10
Carefully strain the liquid from the slow cooker through a fine-mesh sieve into a separate bowl. This liquid is the consommé and should be free of solids. Press on the solids in the sieve to extract as much liquid as possible.
⏱️ 5 min - 11
Heat a large skillet or griddle over medium heat. Dip each tortilla into the strained consommé to coat it lightly, then place it in the hot pan to warm.
⏱️ 10 min - 12
Fill the warmed tortillas with the shredded birria beef and a generous amount of shredded cheese. Fold the tortillas in half to form tacos. Cook in the pan until the cheese is melted and bubbly, and the tortillas are slightly crispy, about 2-3 minutes per side.
⏱️ 15 min - 13
Serve the birria tacos immediately, garnished with fresh diced onion and chopped cilantro. Offer lime wedges on the side for squeezing over the tacos, and the remaining consommé for dipping.
⏱️ 5 min