Name: Slow Cooker Birria Recipe
Prep time: 15 min
Cook time: PT-487775H40M38S
Total time: PT-487775H40M38S
Cuisine: Mexican
Ingredients: 3-4 lbs beef chuck roast (or goat meat for more traditional flavor), cut into large chunks; 2 dried guajillo chiles, seeds and stems removed; 2 dried ancho chiles, seeds and stems removed; 2 dried pasilla chiles, seeds and stems removed; 1 medium onion, quartered; 4 cloves garlic, peeled; 1 tablespoon ground cumin; 1 tablespoon ground oregano; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon black pepper; 1/4 teaspoon ground allspice; 2 bay leaves; 4 cups beef broth (or chicken broth); 1 tablespoon apple cider vinegar; Salt to taste; Corn tortillas (for tacos); Fresh cilantro, chopped; Chopped onion; Lime wedges; Salsa or hot sauce (optional); Shredded cheese (optional)

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Slow Cooker Birria is a rich, flavorful Mexican dish made with tender beef simmered in a savory, spiced broth. The slow cooking process makes the meat incredibly tender and allows the complex flavors to develop. This birria is perfect for tacos, burritos, or simply served as a stew with a side of warm tortillas. It’s an easy, hands-off way to create a traditional Mexican favorite right at home.

Why You’ll Love This Recipe

Birria is a comforting, flavorful dish that’s full of layers of spice, depth, and warmth. The slow cooking method transforms the meat into a melt-in-your-mouth experience, and the broth is rich, savory, and aromatic. This recipe uses a slow cooker for maximum convenience, allowing the flavors to develop over time without needing constant attention. Whether served in tacos with a side of consommé or as a stew, this birria will impress your family and guests alike.

Slow Cooker Birria Recipe

Ingredients

3 lbs beef chuck roast or short ribs
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed (optional for added depth)
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1 bay leaf
6 cups beef broth
2 tablespoons tomato paste
Salt to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
Corn tortillas for tacos (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chiles: In a skillet over medium heat, toast the dried chiles for about 2-3 minutes, turning occasionally until fragrant. Be careful not to burn them. Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.
Blend the sauce: After soaking, place the softened chiles in a blender along with the chopped onion, garlic, cumin, oregano, cinnamon, cloves, and black pepper. Add a small amount of the soaking water and blend until smooth, adding more water if necessary to achieve a thick paste.
Brown the beef: While the sauce is blending, heat a large skillet over medium-high heat. Add a little oil, then brown the beef chunks on all sides, about 3-4 minutes per side. Transfer the browned beef to the slow cooker.
Add the broth and sauce: Pour the blended sauce into the slow cooker with the beef. Add the apple cider vinegar, bay leaf, tomato paste, and beef broth. Stir everything together, ensuring the beef is submerged in the broth. Add salt to taste.
Cook in the slow cooker: Cover the slow cooker and cook on low for 7-8 hours, or until the beef is fork-tender and shreds easily.
Shred the meat: Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Discard any bones (if using short ribs) and return the shredded beef to the slow cooker.
Serve: Ladle the birria into bowls, garnished with fresh cilantro, and serve with lime wedges and warm tortillas for tacos or enjoy it as a stew.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 7-8 hours (slow cooker)
Total Time: 7-8 hours 15 minutes

Variations

Chicken Birria: Use bone-in chicken thighs or breasts in place of beef for a lighter version of birria.
Spicy Birria: Add a few chipotle peppers or increase the amount of dried chiles to ramp up the heat in the sauce.
Birria Tacos: To make birria tacos, simply dip corn tortillas in the consommé, fry them briefly, and fill with shredded birria. Serve with the broth for dipping (known as “consommé”).
Vegetarian Birria: Use jackfruit or mushrooms in place of meat for a vegetarian version of birria. The rich broth and spices still create a flavorful experience.

Storage/Reheating

Storage: Store leftover birria in an airtight container in the fridge for up to 3-4 days. The flavor will continue to improve the next day.
Reheating: Reheat the birria on the stovetop over medium heat for about 5-7 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes.

FAQs

Can I use a different cut of meat?

Yes, you can use other cuts of beef like brisket or short ribs, but beef chuck roast is ideal for its tenderness and flavor. You can also use lamb for a different variation.

Can I cook this birria recipe in an Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Brown the beef and sauté the aromatics in the Instant Pot, then add the sauce and broth. Seal the lid and cook on high pressure for 45 minutes. Allow for a natural release before shredding the meat.

How can I make the broth richer?

To make the broth even richer, you can add a couple of tablespoons of butter or a splash of heavy cream to the finished birria. The additional fat will give it a velvety texture.

Can I freeze leftover birria?

Yes, birria freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, defrost overnight in the fridge and heat on the stovetop.

Can I use dried chipotle peppers in place of the guajillo or ancho peppers?

Yes, chipotle peppers will add a smoky heat to the birria. Keep in mind that they are spicier, so adjust the quantity to your preferred heat level.

How do I serve birria?

Birria can be served as a stew in bowls or as tacos. To make birria tacos, dip tortillas in the broth and fry them lightly before adding the shredded meat. Serve with fresh cilantro, lime wedges, and a side of consommé for dipping.

What is consommé?

Consommé is the flavorful broth that remains after slow-cooking the birria. It is rich, aromatic, and often served alongside birria tacos for dipping.

Can I use store-bought broth instead of homemade?

Yes, store-bought beef broth works well in this recipe. For the best flavor, try to use a low-sodium or unsalted version to control the salt level in the dish.

How do I store the consommé separately from the meat?

After cooking, strain the broth to remove any solid bits and store it in a separate container. This will keep the broth from becoming cloudy and will allow you to serve it alongside the meat.

How can I make this birria spicier?

For a spicier birria, increase the number of dried chiles, or add chipotle peppers in adobo sauce. You can also stir in some cayenne pepper or fresh chopped chilies during cooking.

Conclusion

Slow Cooker Birria is the ultimate comfort food, offering bold flavors, tender meat, and a rich broth. This easy, hands-off recipe allows you to enjoy the complexity of birria with minimal effort, making it the perfect dish for busy weeknights or family gatherings. Whether you serve it as a stew or in tacos with a side of consommé for dipping, this birria recipe is sure to become a favorite in your kitchen.