Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side.

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Recipe Summary

prep:
20 mins
cook:
5 hrs 55 mins
total:
6 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.

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  • Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.

  • Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.

  • Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

Cook's Note:

Use 10 to 12 mild dried chiles of any variety (California, pasilla, ancho, guajillo, New Mexico, puya).

Nutrition Facts

353 calories; protein 24.8g 50% DV; carbohydrates 11.4g 4% DV; fat 23.1g 36% DV; cholesterol 90.2mg 30% DV; sodium 83.1mg 3% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
03/03/2020
This is a great base recipe. I cooked it in the slow cooker on low for about 7 hours, and added a LOT of salt and a couple packets of Sazon seasoning. Yum! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/14/2019
I used 11 guajillo chilies and boiled then simmered them and the bay leaves in about 6 cups of beef broth. I place all in the blender including the onion till smooth. Cut a 5lbs pork shoulder into 1" pieces and trimmed a majority of fat away from the meat. I baked in a Dutch Oven @ 300 degrees for 3 1/2 hours and served over rice. The guajillo chilies have a heat rating of only 3 so it is a mild stew. Truly one of the best meals I have ever eaten. I could not believe how delicious this turned out to be. I let it chill overnight and skimmed the addition fat from the top the next day. If this recipe was 10 stars I would give it it's just due! I saved the excess chili broth and placed about 1 tbl in my scrambled eggs the rest of the week. WOW Read More
Rating: 5 stars
03/02/2020
This is a great base recipe. I cooked it in the slow cooker on low for about 7 hours, and added a LOT of salt and a couple packets of Sazon seasoning. Yum! Read More
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