Mexican Birria
This authentic Slow Cooker Mexican Birria features fall-apart tender beef simmered in a rich, chile-forward consommé made from guajillo and ancho chiles, warm spices, and aromatics. Deeply flavorful and comforting, it’s perfect for birria tacos, quesabirria, or served simply with broth for dipping.
Equipment
- slow cooker 6–7 quart recommended
- blender high-powered preferred
- fine mesh sieve for straining consommé
Ingredients
- 3 lb beef chuck roast or short ribs
- 5 whole dried guajillo chiles, stemmed and seeded
- 3 whole dried ancho chiles, stemmed and seeded
- 3 medium roma tomatoes
- 1 large white onion, quartered
- 6 cloves garlic
- 1 inch fresh ginger
- 1 1/2 tsp ground cumin
- 1 tsp Mexican oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp apple cider vinegar
- 3 cups beef broth
- 2 whole bay leaves
- 1 tsp black peppercorns
- to taste salt and black pepper
Instructions
- Toast guajillo and ancho chiles in a dry skillet for 30 seconds until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes.
- Season beef generously with salt and pepper. Cut into large 3-inch chunks.
- Blend soaked chiles, tomatoes, onion, garlic, ginger, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup broth until completely smooth.
- Place beef in the slow cooker. Pour chile sauce over meat. Add remaining broth, bay leaves, and peppercorns.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef shreds easily.
- Remove beef and shred with forks. Strain consommé through a fine-mesh sieve and skim excess fat if desired.
- Return shredded beef to consommé. Serve as tacos, quesabirria, or in bowls with broth for dipping.
Notes
Straining the consommé creates a silky, restaurant-quality broth. For extra flavor, save the rendered fat on top for frying tortillas.