Description
Experience the rich, bold flavors of traditional Mexican Birria with this spicy slow-cooked beef chuck roast recipe. Tender, succulent meat infused with a smoky, aromatic chile marinade, served on warm corn tortillas and garnished with fresh cilantro, onion, and lime wedges, perfect for a comforting meal any day.
Ingredients
Scale
Meat and Marinade
- 3 lbs beef chuck roast, cut into large chunks
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 3 cloves garlic, minced
- 1 large white onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Liquids
- 2 cups beef broth
- 1 cup water
Serving
- Corn tortillas
- Chopped fresh cilantro, for garnish
- Diced onion, for garnish
- Lime wedges, for serving
Instructions
- Toast the chiles: In a skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for 1-2 minutes until aromatic, being careful not to burn them to retain their nuanced smoky flavor.
- Soak the chiles: Place the toasted chiles in a bowl and cover with hot water; let them soak for about 15 minutes until they soften, making them easier to blend into a smooth marinade.
- Prepare the marinade: In a blender, combine the softened chiles, minced garlic, chopped onion, ground cumin, dried oregano, ground cinnamon, ground cloves, apple cider vinegar, and a pinch of salt. Blend everything until smooth to create a deeply flavorful and spicy marinade base.
- Coat the beef: Transfer the beef chunks to a slow cooker and pour the chile marinade over the meat, thoroughly coating each piece to infuse the rich flavors.
- Add liquids: Pour the beef broth and water into the slow cooker with the beef and marinade mixture. Stir gently to combine all ingredients evenly.
- Slow cook the beef: Cover the slow cooker and cook on low for 8 hours (or on high for 4-5 hours) until the beef becomes tender and shreds easily with a fork, developing deep, savory flavors.
- Shred the meat: Remove the cooked beef from the slow cooker and shred it using two forks. Return the shredded beef to the pot to absorb more sauce and richness from the cooking liquid.
- Warm the tortillas: Preheat a skillet over medium heat, lightly oil it, and warm the corn tortillas until pliable and slightly toasted, perfect for assembling tacos.
- Assemble the tacos: Place the shredded birria meat on the warmed tortillas and garnish with fresh chopped cilantro and diced onion for brightness and crunch. Optionally squeeze fresh lime juice over the tacos to enhance the flavors.
- Serve with lime wedges: Provide lime wedges on the side to add extra zest and acidity to the tacos according to personal preference.
Notes
- For a spicier version, you can add more chipotle chiles or include fresh jalapeños in the marinade.
- Leftover birria can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with consommé broth from the slow cooker as a dipping sauce for authentic birria taco experience.
- If you don’t have a slow cooker, you can cook the beef in a heavy pot in the oven at 300°F (150°C) for about 3-4 hours until tender.
- Be sure to keep an eye on tortillas while warming to prevent burning and maintain softness.
