Slow-Cooked Birria (Authentic Mexican Beef Stew)
A slow-cooker version of the classic Mexican beef stew, served with fresh onion, cilantro, lime wedges and warm tortillas.
🍳 Cook: 360 min
Ingredients
| 6 | dried red chiles | |
| 2 pounds | 905 g | chuck roast |
| 1 medium | white onion | |
| 4 cloves | garlic | |
| 1 tablespoon | 15 ml | cooking oil |
| 2 | bay leaves | |
| 1 teaspoon | 5 ml | dried thyme |
| 1 tablespoon | 15 ml | ground cumin |
| 1 tablespoon | 15 ml | dried oregano |
| 6 to 8 | lime wedges | |
| — | beef broth |
Instructions
- Prepare the red chiles by cutting the tops off and removing the stem (scissors help, as dried chiles can be tough). Cut a slit down the side to split them open; most seeds will shake out. Scrape off any remaining seeds and pull off dried veins.
- Place the chiles in a bowl and cover with hot water. Soak 20 to 30 minutes depending on thickness, pushing them under occasionally. The soaking water turns a brownish color like diluted coffee; if it tastes bitter, discard it, but if it has good flavor you can use it with the beef broth. Chop the chiles finely, using a food processor or blender if you like.
- Cut the beef into 1-inch chunks (easier if the meat is partially frozen, or have your butcher do it).
- Peel and finely dice the onion into 1/4-inch pieces or smaller.
- Peel and crush or finely chop the garlic.
- In a large pan, heat the oil and saute the onions about a minute to soften. Turn the heat to high, add the beef and turn often until browned and crisping at the edges (it needn't cook through). Add the garlic and cook another minute. Transfer the beef mixture to the slow cooker and add the beef broth.
- Add the red chiles, bay leaves, thyme, cumin and oregano. Start with 1/2 teaspoon salt. Cook on low about 6 hours.
- Taste and adjust salt and seasonings. Remove and discard the bay leaves.
- Serve with fresh chopped onion, chopped cilantro, warm tortillas and a lime wedge per bowl. Enjoy!