Slow-Cooked Beef Birria


Experience the rich and savory depths of traditional Mexican cuisine with our Slow-Cooked Beef Birria. This deeply flavored stew combines tender, slow-cooked beef with a robust blend of chilies, spices, and herbs, simmered to perfection. The result is a comforting, aromatic dish that's perfect for family gatherings, special occasions, or simply when you crave something hearty and warming.

Slow-Cooked Beef Birria

Preparation and Cooking Times

  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes

Servings and Serving Size

  • Yield: 6 servings
  • Serving Size: 1 bowl

Nutritional Profile (per serving)

  • Calories: 450 kcal
  • Protein: 40 g
  • Carbohydrates: 15 g
  • Fat: 25 g
  • Sodium: 600 mg
  • Fiber: 3 g


  • Beef chuck roast (1.5 kg / 3.3 lbs), cut into chunks
  • Dried guajillo chilies (5 pieces)
  • Dried ancho chilies (3 pieces)
  • Garlic cloves (30 g / 1 oz), peeled
  • Onion (200 g / 7 oz), chopped
  • Ground cumin (5 g / 0.2 oz)
  • Dried oregano (3 g / 0.1 oz)
  • Bay leaves (2 pieces)
  • Beef broth (1.5 liters / 1.6 quarts)
  • Apple cider vinegar (30 ml / 1 fl oz)
  • Salt (to taste)
  • Pepper (to taste)
  • Fresh cilantro (20 g / 0.7 oz), for garnish

Detailed Method of Preparation

  1. Prepare Chilies: Remove stems and seeds from the dried chilies. Toast them in a dry pan until fragrant, then soak in hot water for 30 minutes.
  2. Blend Spices: In a blender, combine soaked chilies, garlic, onion, cumin, oregano, and vinegar. Blend into a smooth paste.
  3. Brown Beef: Season beef chunks with salt and pepper. In a large pot, brown the beef on all sides.
  4. Slow Cook: Add the chili paste, bay leaves, and beef broth to the pot. Simmer on low heat for 4 hours, or until the beef is tender.
  5. Serve: Garnish with fresh cilantro and serve with warm tortillas or rice.

Tips for Culinary Success

  • Meat Selection: Choose a well-marbled cut of beef for more flavor.
  • Chili Preparation: Toasting the chilies enhances their flavor and aroma.
  • Cooking Time: For even more tender meat, consider using a slow cooker on low for 8 hours.

Frequently Asked Questions (FAQs)

Can I make this recipe in a pressure cooker?

Yes, cook under high pressure for about 1 hour.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I use different types of chilies?

Absolutely, experiment with various dried chilies to adjust the heat and flavor.