Name: Slow Cooker Mexican Birria Recipe
Prep time: 25 min
Cook time: PT-492024H33M35S
Total time: PT-492024H33M35S
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast or short ribs; 5 whole dried guajillo chiles, stemmed and seeded; 3 whole dried ancho chiles, stemmed and seeded; 3 medium roma tomatoes; 1 large white onion, quartered; 6 cloves garlic; 1 inch fresh ginger; 1 1/2 tsp ground cumin; 1 tsp Mexican oregano; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 2 tbsp apple cider vinegar; to taste salt and black pepper; 3 cups beef broth; 2 whole bay leaves; 1 tsp black peppercorns

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Introduction

Slow Cooker Mexican Birria is a rich, flavorful beef stew perfect for cozy dinners or festive gatherings. This traditional dish features tender meat simmered in a smoky, spiced chile broth that you can enjoy as tacos or a hearty bowl of consommé. Using a slow cooker makes the process effortless while developing deep, complex flavors.

A close-up view of a taco held by a woman's hand, showing three main layers. The bottom layer is a soft taco shell with a reddish-orange spice coating. Inside, there is a layer of melted white cheese that looks creamy and stretchy. On top of the cheese, there is a thick layer of shredded cooked beef, dark brown and tender. The taco is finished with fresh chopped green cilantro sprinkled on top. The background shows small white bowls with sauces and sliced vegetables on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb beef chuck roast or short ribs
5 whole dried guajillo chiles, stemmed and seeded
3 whole dried ancho chiles, stemmed and seeded
3 medium roma tomatoes
1 large white onion, quartered
6 cloves garlic
1 inch fresh ginger
1 1/2 tsp ground cumin
1 tsp Mexican oregano
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 tbsp apple cider vinegar
3 cups beef broth
2 whole bay leaves
1 tsp black peppercorns
Salt and black pepper, to taste

Instructions

Step 1: Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds, or until fragrant. Transfer them to a bowl and cover with hot water. Let soak for 15 minutes to soften.
Step 2: Season the beef generously with salt and black pepper. Cut the meat into large 3-inch chunks for even cooking.
Step 3: In a blender, combine the soaked chiles (drained), roma tomatoes, quartered onion, garlic cloves, fresh ginger, ground cumin, Mexican oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until completely smooth to form the chile sauce.
Step 4: Place the beef chunks into the slow cooker. Pour the chile sauce evenly over the meat. Add the remaining 2 cups of beef broth, bay leaves, and black peppercorns to the cooker.
Step 5: Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the beef is tender and shreds easily with a fork.
Step 6: Remove the beef from the slow cooker and shred it using two forks. Strain the consommé through a fine-mesh sieve to remove solids and skim off excess fat if desired, creating a silky broth.
Step 7: Return the shredded beef to the consommé. Serve as tacos, quesabirria with melted cheese, or in bowls with broth for dipping tortillas.

Tips & Variations

For extra richness, save the rendered fat that rises to the top after cooking and use it to fry your tortillas for quesabirria tacos.
Substitute short ribs for chuck roast if you want a fattier, more tender result.
Add a splash of lime juice or fresh cilantro when serving for bright, fresh contrast.
If you prefer a spicier dish, include a dried chipotle chile or add cayenne pepper to the sauce blend.

Storage

Store leftover birria and consommé in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot throughout. The beef may absorb more broth as it sits, so add a splash of water or broth while reheating if needed to keep it moist.

How to Serve

A close-up of a woman’s hand holding a folded corn tortilla taco with three main layers: the base is a reddish-orange tortilla with a slightly crispy texture, topped with a melted creamy white cheese layer that looks gooey and smooth, and finally a layer of shredded, tender brown beef on top with green chopped cilantro scattered over it. The background shows a white marbled surface with blurred elements of small white bowls containing sliced radishes, cucumber, lime wedge, and salsa. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without a slow cooker?

Yes, you can prepare birria on the stovetop by simmering the meat and sauce in a heavy pot or Dutch oven over low heat for 3 to 4 hours until tender. Adjust liquid as needed to prevent burning.

What is the best meat to use for birria?

Beef chuck roast or beef short ribs are ideal because they become tender and flavorful after slow cooking. You can also use goat or lamb for a more traditional birria, if available.