Description
Make tender, flavorful Slow Cooker Birria at home with this easy recipe. Rich in savory spices, this traditional Mexican dish is perfect for tacos or served as a hearty stew. The slow-cooked beef or goat meat is infused with a delicious combination of chiles, herbs, and broth, making it a must-try for anyone craving authentic Mexican flavors.
Ingredients
For the Birria:
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3-4 lbs beef chuck roast (or goat meat for more traditional flavor), cut into large chunks
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2 dried guajillo chiles, seeds and stems removed
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2 dried ancho chiles, seeds and stems removed
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2 dried pasilla chiles, seeds and stems removed
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1 medium onion, quartered
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4 cloves garlic, peeled
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1 tablespoon ground cumin
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1 tablespoon ground oregano
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1 teaspoon black pepper
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1/4 teaspoon ground allspice
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2 bay leaves
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4 cups beef broth (or chicken broth)
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1 tablespoon apple cider vinegar
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Salt to taste
For Serving (Optional but Recommended):
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Corn tortillas (for tacos)
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Fresh cilantro, chopped
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Chopped onion
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Lime wedges
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Salsa or hot sauce (optional)
- Shredded cheese (optional)
Instructions
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Prepare the Chiles:
In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 2-3 minutes until fragrant. Add them to a bowl and cover with hot water. Let them soak for 10-15 minutes to soften. -
Make the Sauce:
Once the chiles are soft, place them in a blender with the quartered onion, garlic, cumin, oregano, cinnamon, cloves, black pepper, allspice, and apple cider vinegar. Add about 1 cup of beef broth and blend until smooth. Taste and adjust seasoning with salt. -
Prepare the Meat:
Season the beef chuck roast (or goat meat) generously with salt. Place the meat into the slow cooker, and pour the blended chile sauce over the top. Add the bay leaves and the remaining beef broth. -
Cook in the Slow Cooker:
Cover and cook on low for 8-10 hours, or until the meat is very tender and shreds easily with a fork. If you’re short on time, you can cook on high for 4-6 hours, but low and slow will give the best flavor. -
Shred the Meat:
Once the meat is done, remove it from the slow cooker and shred it with two forks. Discard any excess fat and bones, if applicable. Return the shredded meat to the slow cooker to soak in the flavorful broth. -
Serve:
For tacos: Heat the corn tortillas and fill them with the shredded birria meat, garnish with chopped cilantro, onion, and a squeeze of lime. Optionally, top with shredded cheese. You can also serve the birria as a stew in bowls, ladling the broth over the meat and garnishing with the same toppings.
Notes
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Meat Choice: While beef is most commonly used, birria is traditionally made with goat meat. You can also use lamb or beef for a variation.
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Adjust Spice Level: For a spicier birria, include a couple of dried arbol chiles or add some hot sauce when serving.
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Make Birria Consommé: If you prefer more broth with your birria, use more beef broth to make it soupy. This is especially popular when serving birria as a stew or dipping sauce for tacos.
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Storing: Leftover birria can be stored in an airtight container in the fridge for up to 3-4 days. The flavor will continue to develop the next day! Birria also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
