Description
Spicy Mexican birria emerges as a mouthwatering feast of tender, slow-cooked beef swimming in rich, complex spices. Hearty flavors meld together, creating a comforting dish you’ll savor with warm tortillas and zesty accompaniments.
Ingredients
Scale
Main Protein:
- 4 pounds beef chuck roast, cut into 3-inch chunks
Spices and Seasonings:
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 garlic cloves, peeled
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 2 tablespoons apple cider vinegar
- 1 large white onion, chopped
- 2 bay leaves
- 2 cups beef broth
- 1 cinnamon stick
Instructions
- Carefully cleanse guajillo, ancho, and arbol chiles by removing stems and seeds, then rinse thoroughly to eliminate any residual dust.
- Submerge the cleaned chiles in water within a medium pot, gently simmering over moderate heat for approximately 15 minutes until they become luxuriously soft and pliable.
- Arrange tomatoes, onion, and garlic on a baking sheet, positioning them beneath the broiler for 4-6 minutes to develop a delicate, smoky char.
- Transfer softened chiles along with one cup of their simmering liquid into a blender. Peel the roasted garlic and add it with charred tomatoes, onion, beef broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger.
- Blend the mixture until achieving a completely smooth, rich consistency that promises deep, complex flavors.
- Nestle beef chunks into the slow cooker, generously pouring the meticulously crafted birria sauce over the meat. Introduce bay leaves and allow the slow cooking process to transform the protein.
- Cook on low temperature for 8-9 hours or accelerate on high for 4-5 hours, ensuring the beef becomes incredibly tender and effortlessly separates.
- Discard bay leaves and transfer beef to a cutting surface, using two forks to gently shred the meat into succulent strands.
- Reintroduce the shredded beef into the slow cooker, stirring to integrate with the surrounding sauce and permitting an additional 30 minutes for flavor absorption.
- Present the birria as versatile tacos, hearty stew, or quesabirria, garnishing with freshly chopped onion, vibrant cilantro, and a zesty lime juice squeeze.
Notes
- Perfectly selecting dried chiles enhances the depth and complexity of the birria’s flavor profile, ensuring a rich and authentic taste.
- Roasting vegetables under the broiler caramelizes their natural sugars, adding a smoky sweetness that elevates the entire dish’s complexity.
- Slow cooking transforms tough beef cuts into incredibly tender, melt-in-your-mouth meat by breaking down connective tissues through low, consistent heat.
- Allowing shredded meat to sit in the sauce for 30 minutes helps it absorb maximum flavor, creating a more cohesive and delicious final dish.
- Prep Time: 40 minutes
- Cook Time: 9 hours 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 0 g
- Sodium: 80 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 100 mg