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Slow Cooker Birria de Res

Slow Cooker Birria de Res
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Slow Cooker Birria de Res is a rich and flavorful Mexican stew featuring tender, slow-cooked beef chuck roast simmered in a smoky, spicy sauce made from dried guajillo and ancho chilies, garlic, onions, tomato puree, and traditional Mexican spices. This comforting dish delivers melt-in-your-mouth meat perfect for stews, tacos, quesadillas, and more, all made effortless with a slow cooker.

Ingredients

Scale

Beef

  • 3–4 lbs beef chuck roast, cut into large chunks
  • Salt and pepper, to taste
  • 2–3 cups beef broth
  • 2 bay leaves

Chili Sauce

  • 4 dried guajillo chilies, stems and seeds removed
  • 3 dried ancho chilies, stems and seeds removed
  • 4 cloves garlic
  • 1 medium white onion, quartered
  • 1 cup tomato puree
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon

Optional Garnishes

  • Fresh cilantro, chopped
  • Diced white onions
  • Lime wedges
  • Queso fresco (optional)
  • Sliced radishes (optional)

Instructions

  1. Prepare the Chiles: Remove stems and seeds from dried guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes per side, being careful not to burn. Then soak the toasted chilies in hot water for 15-20 minutes until softened to release their smoky flavor.
  2. Blend the Sauce: Drain the softened chilies and transfer them to a blender. Add garlic, onions, tomato puree, vinegar, cumin, oregano, and cinnamon. Blend until smooth and vibrant in color, forming a rich sauce that will coat the beef and infuse the slow cooker.
  3. Prep the Beef: Cut the beef chuck roast into large chunks. Season generously with salt and pepper to ensure each bite is flavorful once cooked.
  4. Combine in the Slow Cooker: Place the seasoned beef chunks into the slow cooker. Pour the blended chili sauce over the beef. Add beef broth and bay leaves. Stir gently to combine and ensure the beef is mostly submerged in the sauce for even cooking.
  5. Slow Cook to Perfection: Cover and cook on low heat for 8-10 hours, or on high heat for 5-6 hours, until the beef is tender enough to shred easily with a fork.
  6. Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir well to coat every piece in the rich birria sauce.

Notes

  • Toast chilies gently to avoid bitterness and preserve their smoky flavor.
  • Use beef chuck for its ideal fat content and tenderness.
  • Do not skip soaking dried chilies; it’s essential for a smooth, flavorful sauce.
  • Layer spices gradually and taste to keep a balanced heat and flavor profile.
  • Allow the meat to rest briefly before shredding to lock in juices.

Nutrition

Keywords: Birria, Mexican stew, slow cooker recipes, beef stew, birria tacos, slow cooked beef

Find it online: https://mealsbysarah.com/slow-cooker-birria-de-res/