Mind-Blowing Birria Recipe: The Beef Birria Recipe Everyone Is Talking About Slow Cooker Soups Beef Dinner

Birria is a rich beef dish that originated in the state of Jalisco located in west-central Mexico near Puerto Vallarta. This delicious dish was originally made with goat meat, but now is often made with beef, veal, lamb or pork, and is eaten as a stew or soup or filling for tacos. 

The easy slow-cooked birria recipe has authentic, complex flavors, but is simple to make for dinner. If serving as a taco filling, put the shredded beef inside a tortilla, then dip it into the broth. Serve with chopped cilantro and chopped onions. You can also quickly crisp up the tacos after dipping in a hot skillet.

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 6 to 8 hours
Total Time: 6 1/2 to 8 1/2 hours
Servings: 8 to 10

Ingredients

• 1 3- to 4-pound beef roast
• 5 dried guajillo chiles
• 3 dried ancho chiles
• 1 cup water
• 4 cloves garlic, minced 
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 of a cinnamon stick
• pinch of ground cloves
• 1 tablespoon beef bouillon
• 3 bay leaves
• 2 tablespoons vegetable oil
• chopped cilantro and chopped onion, for serving

Here's how to make it: 

1. Put the dried chiles into a hot, dry pan and toast for about 2 minutes. Put them into a bowl and cover with 1 cup of water. Let them soak for about 10 minutes. Take the chiles out of the water and remove the seeds and ribs. Save the soaking water. 
2. Put the soaking water, chiles, garlic, oregano, thyme, cinnamon stick, beef bouillon, pinch of cloves and bay leaves into a blender. Season with salt and pepper. Blend until smooth. Set aside. 
3. Heat the vegetable oil in a large soup pot. Season the roast with salt and pepper. Brown the roast in the hot oil on all sides and then put it into a slow cooker. Add the chile mixture and enough water to cover the roast. Cook on low for about 7 to 8 hours. 
4. Shred the roast and put it back into the broth. Taste and season with salt and pepper, if needed. Serve in individual serving bowls and top with chopped onions and cilantro. Serve with tortillas, if desired.

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