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Rated as 5 out of 5 Stars

"Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side."
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6 h 15 m servings 353
Original recipe yields 8 servings


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  1. 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.
  2. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
  3. 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.
  4. 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

Per Serving: 353 calories; 23.1 11.4 24.8 90 83 Full nutrition

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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 ...

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!