Fall-Apart Chuck Roast Birria: A Delicious Mexican Stew

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Birria has exploded in popularity in recent years, and for good reason. This rich, flavorful stew traditionally uses slow-cooked goat meat, but chuck roast is a fantastic and more readily available substitute. This recipe will guide you through creating a delicious and authentic birria experience at home, complete with all the ingredients, easy-to-follow directions, and a breakdown of the nutritional content.


Slow Cooker Birria Tacos - The Magical Slow Cooker
Slow Cooker Birria Tacos – The Magical Slow Cooker

2-3 lb boneless chuck roast, trimmed of excess fat

  • 4 guajillo chiles, seeded and roughly chopped
  • 4 ancho chiles, seeded and roughly chopped
  • 2 pasilla chiles, seeded and roughly chopped
  • 3 cloves garlic
  • 1 white onion, quartered
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 3 whole allspice berries
  • 4 cups beef broth
  • 1/2 cup apple cider vinegar
  • Salt to taste
  • Optional: 1 bay leaf

  • Directions:

    1. Prepare the Dried Chiles: In a small saucepan, cover the guajillo, ancho, and pasilla chiles with water and bring to a simmer. Let them simmer for 15 minutes, or until softened. Remove the chiles from the water and let them cool slightly.
    2. Blend the Marinade: Combine the softened chiles, garlic, onion, oregano, cumin, coriander, black pepper, cloves, allspice berries, and 1 cup of the beef broth in a blender. Blend until you have a smooth sauce.
    3. Marinate the Chuck Roast: Place the chuck roast in a large bowl or baking dish. Pour the blended marinade over the meat, ensuring it’s fully coated. Cover the dish and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor.
    4. Slow Cooker Method: Transfer the marinated chuck roast, along with the remaining beef broth, apple cider vinegar, and (optional) bay leaf, to a slow cooker. Cook on low for 8-10 hours, or until the meat is very tender and easily shreds with two forks.
    5. Stovetop Method: Alternatively, transfer the marinated chuck roast and marinade to a large pot or Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the meat is tender. Check the pot occasionally and add more liquid if necessary to prevent burning.
    6. Shred the Birria: Once the chuck roast is cooked, remove it from the cooking liquid and shred it using two forks. Discard any large pieces of fat.
    7. Strain the Cooking Liquid: Strain the remaining cooking liquid into a pot or saucepan. You can skim off some of the fat if desired. You can choose to keep the consistency thinner for a birria stew or simmer it further to thicken it for dipping tacos.
    8. Assemble and Serve: Warm up corn tortillas. Dip the tortillas in the birria broth (optional), then fill them with shredded birria meat. Top with your favorite toppings like chopped white onion, cilantro, chopped raw onion, lime wedges, and a consommé (birria broth) for dipping.

    Nutrition Facts (Per Serving):

    Calories: Approximately 400-500 (depending on fat content of chuck roast)

  • Protein: Around 40 grams
  • Fat: 20-30 grams (depending on fat content of chuck roast)
  • Carbohydrates: 10-15 grams (depending on tortillas used)

  • Note: This is a general estimate, and the actual nutritional content can vary depending on the specific ingredients used.


    This birria recipe offers a fantastic way to enjoy a delicious and flavorful Mexican dish at home. The slow-cooked chuck roast becomes melt-in-your-mouth tender, infused with the rich and complex flavors of the dried chiles and spices. Whether you serve it as a stew or assemble it into tacos with all the fixings, this birria recipe is sure to become a crowd-pleaser.

    Frequently Asked Questions (FAQs)

    1. Can I substitute the chuck roast with another cut of meat?

    Yes, you can substitute other cuts of beef for the chuck roast. Brisket, short ribs, or even flank steak can be used with good results. However, these cuts may require slightly different cooking times depending on their tenderness.

    2. How long will the leftovers last?