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–+ servings
two servings of birria de res in bowls with lime
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4.60 from 15 votes

Slow Cooker Birria de Res

Melt-in-your-mouth tender beef and a rich chili-infused broth makes this Mexican beef stew recipe one to remember!
Prep Time15 minutes
Cook Time5 hours
Course: Main Course
Cuisine: Mexican
Keyword: beef stew, birria, birria de res, stew
Servings: 8 servings
Calories: 361kcal

Equipment

  • Slow cooker

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds chuck roast or another fatty pot-roast cut of beef
  • 1 onion quartered
  • 2 stalks celery cut into 4
  • 6 cloves garlic smashed
  • 2 cups beef broth low or no sodium added
  • 1 tablespoon dried cumin
  • 1 tablespoon Mexican oregano
  • 1 dried chipotle chili
  • 3 dried guajillo chilis
  • 2 dried pasilla chilis
  • 3 dried ancho chilis
  • 5 chiles de arbol more if you like it spicy, less if you like it mild
  • 1/2 cup diced sweet onion optional garnis
  • 1/4 cup chopped cilantro optional garnish
  • 1 lime optional garnish

Instructions

  • Pat the roast dry and season it with salt and pepper. Heat the oil in a large skillet and sear the roast to get a nice brown crust on the outside of the roast. Set the meat into the slow cooker.
  • Saute the onion, celery, and garlic in the remaining oil in the skillet until browned, 3-4 minutes. Add them to the slow cooker.
  • Warm the broth in the skillet and add the broth to the meat and vegetables.
  • Wipe the skillet with a paper towel and remove the stems and seeds from the dried chilis. Give them a rinse inside to dislodge any dust or dried insects or spiders (yes, it happens.)
  • Toast the chilis in a dry skillet until just starting to brown, 1-2 minutes. Watch as they can burn and if they burn they'll make your broth taste bitter. Then, add the chilis to a small saucepan, cover them with water, and bring them to a low simmer. Simmer for 5 minutes, then drain and add the chilis to the crock pot.
  • Add the cider vinegar, cumin, and oregano to the slow cooker and pop the lid on.
  • Set the slow cooker on high and cook for 4-5 hours or on low for 7-8.
  • At the end of the cooking time, remove the beef and set aside until cool enough to handle, then shred it using two forks or meat claws.
  • Strain the broth and discard the solids. Season the broth with additinoal salt and pepper, if necessary.
  • Serve portions of the beef along with the broth (consomme) in bowls and garnish with onion, cilantro, avocado, jalapenos, lime wedges, and your favorite toppings.

Notes

Chef Jenn's Tips

  • You can mix and match with the dried chilis - you don't have to use what I suggest. The important ones are chipotles (or you can use chipotle in adobo), chiles de arbol (for the spice), and gaujillo chiles.
  • Start this slow cooker beef recipe early in the day so you have time to let it cook before dinner.
  • Be careful not to burn the chilis when toasting them. I did this once and it ruined the whole batch, giving the broth a bitter/acrid taste.
  • This is even better the next day!

Nutrition

Serving: 1cup | Calories: 361kcal | Carbohydrates: 5g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 663mg | Potassium: 684mg | Fiber: 1g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 4mg