Slow Cooker Birria

Slow-cooked beef simmers in a rich chili-spiced broth for a deeply flavorful dish that's worth the wait.

Ingredients

  • 2 cans (10 oz./296 mL each) red enchilada sauce
  • 2 cups (500 mL) beef broth
  • 1   cinnamon stick
  • 3   whole cloves
  • 1 tbsp (15 mL) chili powder
  • 1   small onion, peeled and cut in half
  • 3-4 lb. (1.4–1.8 kg) beef chuck roast or blade roast
  •  Optional: Cilantro-Lime Rice Meal Mix (prepared), diced onion, and cilantro

Directions

  1. Combine the sauce, broth, cinnamon, cloves, and chili powder in the insert of the Deluxe Home & Away Slow Cooker. Stir to combine.
  2. Add the onion and beef. Cover and set to LOW for 8 hours or HIGH for 4 hours.
  3. Remove the beef from the pot and shred; set aside. Remove the onion, cinnamon stick, and cloves from the broth. Skim the excess fat off the broth and set aside (see cook’s tip).
  4. Place some shredded beef in a serving bowl and ladle the hot broth over top. Serve with Cilantro-Lime Rice and garnish with cilantro and onions, if you’d like.

Yield:

  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 100 mg, Sodium 760 mg, Carbohydrate 15 g, Fiber 0 g, Sugars 3 g (includes 0 g added sugar), Protein 36 g

Cook's Tips:

Birria is a savory Mexican stew known for its rich, chili-spiced broth. This shortcut version uses enchilada sauce and delivers the same bold flavor in less time. It works beautifully as a stew, or in tacos or burritos.

Have leftovers? Use them to make Quesabirria Tacos.

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