Name: Birria (Slow Cooker) Recipe
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 4 pounds beef chuck roast, cut into 3-inch chunks; 10 guajillo chiles; 5 ancho chilies; 3 arbol chilies (reduce or omit for less heat); 2 Roma tomatoes; 1 white onion, quartered; 6 garlic cloves, unpeeled; 2 cups low-sodium beef broth; 2 tablespoons apple cider vinegar; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano (or marjoram as substitute); 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon (or 4-inch cinnamon stick); 1/4 teaspoon ground ginger; 3 bay leaves; Chopped onion; Fresh cilantro; Lime wedges

Get ready to fall in love with Birria (Slow Cooker), a soul-warming dish that will take your tastebuds straight to the heart of Mexican comfort cooking! Picture this: tender, fall-apart beef swimming in a deep, complex chile-tomato broth, each bite infused with warm spices and a gentle heat. Whether ladled into bowls as a rich stew, folded inside crisp tacos, or simply piled high over rice, Birria (Slow Cooker) brings bold flavor and cozy vibes to any table. Once you smell it simmering away, you’ll understand why this slow-cooked marvel has become a true favorite in my kitchen!

Birria (Slow Cooker) Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of key ingredients and a little love, you can create Birria (Slow Cooker) that tastes like it came straight from a Mexican abuela’s kitchen. Every element adds something special, so don’t skip or skimp — your patience will be rewarded with a symphony of flavors and melt-in-your-mouth beef!

Beef chuck roast (4 pounds): The ultimate cut for tender, juicy shreds—choose well-marbled pieces for best results.
Guajillo chiles (10): These dried peppers bring mild heat and vibrant color to the sauce, creating the dish’s signature deep red broth.
Ancho chilies (5): Sweet, earthy, and slightly smoky, they build the essential flavor foundation for authentic birria.
Arbol chilies (3): For those who like it spicy—use less if you prefer a milder stew, but their lively heat is totally worth it!
Roma tomatoes (2): Their natural acidity balances the richness and intensifies the sauce’s deep red hue.
White onion, quartered (1): Roasted for sweetness and body, it blends seamlessly into the sauce.
Garlic cloves, unpeeled (6): Roasting these alongside the onion and tomatoes adds deep, caramel notes.
Low-sodium beef broth (2 cups): Provides savory depth without making things too salty—crucial for the consommé.
Apple cider vinegar (2 tablespoons): Just a splash balances the richness and brightens all the flavors.
Kosher salt (2 teaspoons): Don’t be shy—seasoning the sauce is a must for next-level flavor.
Ground black pepper (1 teaspoon): Freshly ground wins every time for a subtle kick.
Ground cumin (1 teaspoon): For that earthy, unmistakably Mexican aroma.
Dried Mexican oregano (1 teaspoon): Slightly citrusy and herbal—substitute marjoram if needed.
Ground cloves (½ teaspoon): Just enough for warmth and depth—you’ll taste the difference.
Ground cinnamon (½ teaspoon): Adds a sweet-spicy complexity without overpowering the sauce.
Ground ginger (¼ teaspoon): A surprising twist that rounds out the flavor profile.
Bay leaves (3): Pop these in for an easy boost of aroma as everything slow-cooks.
Optional toppings: Chopped onion, cilantro, and lime wedges for serving—bright, zesty, and absolutely perfect.

How to Make Birria (Slow Cooker)

Step 1: Prepare and Clean the Chiles

Start by removing the stems and seeds from the guajillo, ancho, and arbol chiles—this step controls the final heat and ensures a smooth sauce. Give them a quick rinse under cool water to remove any dust. Properly cleaned chiles are the foundation of that key Birria (Slow Cooker) flavor!

Step 2: Simmer the Chiles

Add the prepared chiles to a pot and cover with water. Set over medium heat and bring to a gentle simmer; let them soften for about 15 minutes. This rehydrates the chiles, coaxing out their earthy richness and setting the stage for your incredible sauce.

Step 3: Roast the Vegetables

While the chiles simmer, roast your tomatoes, onion, and unpeeled garlic in the oven under the broiler for 4 to 6 minutes. Aim for a light char—it’ll bring a lovely smoky sweetness to your Birria (Slow Cooker) sauce and help the flavors meld together beautifully.

Step 4: Blend the Birria (Slow Cooker) Sauce

Carefully transfer the softened chiles, a cup of their soaking liquid, peeled roasted garlic, tomatoes, and onion to a blender. Pour in the beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blitz everything on high for 1 to 2 minutes until the sauce is perfectly smooth and silky.

Step 5: Slow Cook Everything

Place the beef chunks in the slow cooker and pour the glorious sauce over top. Add those fragrant bay leaves, mix gently with tongs, then cover and cook on low for 8 to 9 hours (or high for 4 to 5 hours). When it’s done, the beef should practically melt under your fork!

Step 6: Shred the Beef

Once it’s cooked, remove and discard the bay leaves. Take out the beef, set it on a cutting board, and use two forks to shred it thoroughly. You’ll notice how easily the meat falls apart—exactly what you want for Birria (Slow Cooker)!

Step 7: Return Beef to the Consommé

Transfer the shredded beef back into the slow cooker, stir well, and let it sit for a few minutes. This way, every morsel soaks up the luscious consommé, making each bite bursting with that signature birria richness.

Step 8: Serve with Your Favorite Garnishes

Spoon the beef and broth into bowls or use as a taco filling—garnish with chopped onion, fresh cilantro, and a generous squeeze of lime. However you present your Birria (Slow Cooker), you’re guaranteed to impress!

How to Serve Birria (Slow Cooker)

Garnishes

Bring out the flavors of your Birria (Slow Cooker) with a sprinkle of chopped raw onion and plenty of fresh cilantro. Finish with a wedge of lime for that irresistible pop of brightness. Little touches like these elevate the dish and add crunch, color, and freshness, making every bowl extra inviting!

Side Dishes

For a classic Mexican meal, serve along fluffy rice, warm corn tortillas for dipping, or even creamy refried beans. Some folks love a slice of avocado or a dollop of crema on the side. Trust me, these easy additions create a complete, hearty meal that will leave everyone asking for seconds!

Creative Ways to Present

There’s more to Birria (Slow Cooker) than stew—try using the shredded beef as a taco or quesadilla filling, piling it onto nachos, or rolling into burritos. For a trendy twist, dip corn tortillas in the consommé, fill with beef, and crisp up in a pan for the viral “birria taco” experience. Don’t be afraid to get creative; this dish is delicious any way you serve it!

Make Ahead and Storage

Storing Leftovers

Let any extra Birria (Slow Cooker) cool to room temperature, then store it in airtight containers in the fridge. It’ll keep perfectly for 4 to 5 days, and honestly, the flavors only get better overnight as everything melds together!

Freezing

Birria (Slow Cooker) is the ultimate meal-prep hero. Simply portion leftovers into freezer-safe containers and freeze for up to three months. When you’re ready for a flavor-packed meal, just thaw it overnight in the fridge and your future self will thank you.

Reheating

Reheat your Birria (Slow Cooker) gently in the microwave or on the stovetop. Add a splash of broth if needed to loosen it up and keep things juicy. Within minutes you’ll have a bowlful of tender beef and rich consommé, as good as new!

FAQs

Can I make Birria (Slow Cooker) less spicy?

Absolutely! For a milder version, reduce or omit the arbol chiles, which are responsible for the extra heat. Feel free to adjust to your spice comfort zone.

Which cuts of beef work best for Birria (Slow Cooker)?

Chuck roast is ideal for its marbling and tenderness, but brisket or short ribs also work beautifully. The key is choosing cuts that get meltingly tender after hours of slow cooking.

Can I make the sauce ahead of time?

Yes! You can blend the sauce a day ahead and refrigerate. That little extra marination time will deepen all the lovely flavors even further.

What if I don’t have a slow cooker?

No worries! Brown the beef in a Dutch oven, add the sauce and bay leaves, cover, and simmer on low for about 3 to 3.5 hours. The results will be just as cozy and delicious.

How do I use leftovers creatively?

Leftover Birria (Slow Cooker) is pure gold: try it in tacos dorados, add to scrambled eggs for breakfast, use as a baked potato topping, or roll into taquitos. The options are endless!

Final Thoughts

If you’re looking for a dish that fills your home with tantalizing aromas and your table with heartfelt smiles, Birria (Slow Cooker) is the answer. It’s simple to make and impossible to resist. I hope you give it a try soon—your next family favorite might just be simmering away!