This is my proven, easy recipe for crockpot birria simmered in the slow cooker for perfect birria tacos, cheesy quesabirria, or Mexican stew in a bowl. Let’s make rich, spicy Mexican birria tonight - in your slow cooker!
Everyone loves my Birria Recipe and especially my Birria Tacos, but I've received a number of requests to make it easier for the slow cooker. Here it is, my friends!
This is my easy Crockpot Birria recipe, adapted from my own delicious Mexican birria de res, with easy-to-follow instructions for how to make it in your crock pot without sacrificing a drop of that awesome flavor. Trust me, this one’s better than any version you’ve tried.
What Sets This Birria Apart
My slow cooker version gives you all the rich, deep flavor of traditional birria without hovering over the stove all day. It’s bold, comforting, and just as spicy as you like it.
- Easy to Make. Slow cooking delivers serious richness from the dried chiles and beef for big payoff with low effort. Keyword = EASY!
- Serve How You Want It. Make killer tacos, cheesy quesabirria, or spoon it up as a stew. You'll love it every way, just like I do.
- Spice It Your Way. Adjust the heat level to your preference, from mild to wild. Go for it!
Let's talk about how to make birria in the slow cooker, shall we?
Slow Cooker Birria Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Here’s what you’ll need to make crockpot birria at home:
- Dried Chiles. Ancho, guajillo, and optional chile de árbol for heat.
- Aromatics. Onion, garlic, tomatoes.
- Mexican Spices. Oregano, cumin, cinnamon, clove, thyme or marjoram.
- Beef. Chuck roast (or lamb shoulder). You can also use goat roast or shoulder.
- Liquids. Beef stock + vinegar.
How to Make Birria in the Slow Cooker
Here’s the simplified method. See the full recipe card below for exact steps.
- Toast & soak your dried chiles to bring out their true flavor.
- Blend the birria sauce with chiles, aromatics, spices, and broth.
- (Optional) Marinate the beef in the sauce for deeper flavor.
- Add to the slow cooker with extra broth and bay leaves.
- Cook low and slow until the beef is fall-apart tender.
- Shred the beef and serve in the rich broth, or use it for tacos or quesabirria.
Boom! Done! Your birria is ready to serve straight from the slow cooker. It doesn't get much easier than this.
Want to make your recipe a true success?
Mike's Recipe Tips & Notes
- Use a mix of dried chiles for balanced heat and depth. Ancho = earthy, Guajillo = fruity, Árbol = fire.
- Don’t skip the sear if you want that satisfying restaurant-style finish. Browning the beef before slow cooking makes a difference in overall flavor.
- Marinate overnight if you can. Totally optional, but you’ll taste the upgrade. I definitely recommend this step.
- Make extra consomé. This stuff is liquid gold! Use it for dipping, sipping, or drizzling over just about anything. It is SO good.
- Got leftovers? Shredded birria is amazing in burritos, tortas, enchiladas, or even birria pizza. Try my birria ramen recipe or birria quesadillas! Or Birria Nachos!
How to Serve Birria
Birria is insanely versatile. Here are three awesome ways to serve it up:
- As Birria Stew. Ladle into bowls with the flavorful broth (consomé). Garnish with chopped onion, fresh cilantro, and a squeeze of lime. I like to toss in some chopped fresh chilies and a splash of hot sauce.
- Birria Tacos. Dip tortillas in the broth, fry with beef, and crisp them up. Serve with more consomé on the side.
- Quesabirria. Same as tacos, but layered with melty cheese before folding and crisping. So cheesy! I can't get enough of these. They are our favorite.
Serve with fresh lime wedges, pickled onions, and your favorite hot sauce for extra kick. See the Recipe Card below for more detailed serving instructions.
Frequently Asked Questions
Can I use lamb or goat instead of beef? Yes! Lamb shoulder or goat is traditionally used in some regions. Chuck roast is just more accessible for most cooks.
How spicy is birria? Birria isn't "hot" spicy, though you can make it as spicy as you want it. Omit the chile de árbol for mild, or double it for heat lovers.
What’s the best cheese for quesabirria? Oaxaca is traditional, but mozzarella or Monterey Jack melt beautifully too.
Storage & Reheating Instructions
To Store: Cool the birria completely. Store the shredded meat and broth separately or together in airtight containers in the fridge for up to 5 days.
To Freeze: Birria freezes beautifully. Pack into freezer-safe containers with some broth. Freeze for up to 3 months.
To Reheat:
- Air Fryer (for tacos/quesabirria): 375°F for 3-4 minutes until crispy and hot.
- Stovetop: Warm in a saucepan over medium heat until hot.
- Microwave: Heat in short bursts, stirring between each, until warmed through.
That's it, my friends. I hope you enjoy this slow cooker birria recipe. Let me know if you make it and how you like to serve yours.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
BLACK+DECKER 7-Quart Slow Cooker, SC2007D, Lid Holder, 3 Heat Settings, Extra Large Handles, Dishwasher Safe, Teal - I love this crock pot. It makes awesome birria every time!
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Mexican Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Slow Cooker Birria Recipe
Ingredients
- 5 dried ancho peppers stemmed and seeded
- 5 dried guajillo peppers stemmed and seeded
- 2 –3 chiles de árbol optional, for extra heat
- 1 tablespoon vegetable oil
- 1 large white onion chopped
- 3 Roma tomatoes chopped (or 1 (14.5 oz) can fire-roasted tomatoes)
- 5 cloves garlic chopped
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- ½ teaspoon ground clove optional but common in slow cooker versions
- ½ teaspoon dried thyme or marjoram
- 2 bay leaves
- 1 tablespoon apple cider vinegar or white vinegar
- 4 cups beef broth plus extra as needed
- 3.5 pounds beef chuck roast cut into large chunks (or use lamb shoulder)
- Salt to taste
Instructions
Toast and Rehydrate the Chiles
- Heat a dry skillet over medium heat. Toast the ancho, guajillo, and chile de árbol for 1–2 minutes per side, until fragrant and pliable.
- Transfer to a bowl and cover with hot water. Soak 20 minutes until softened.
Make the Birria Sauce
- In the same skillet, heat the oil to medium heat and sauté the chopped onion and tomatoes for 5 minutes until softened. Add the garlic and cook another minute.
- Drain the soaked chiles (reserve soaking liquid if desired for thinning the consomé later) and add to a blender along with the sautéed veggies, vinegar, oregano, cumin, cinnamon, thyme or marjoram, pepper, clove (if using), and 1 cup beef broth.
- Blend until smooth. Strain if you prefer a silky texture.
Marinate the Meat (Optional but Flavorful)
- Add beef chunks to a large bowl and pour the birria sauce over them. Toss to coat. Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.
Slow Cook the Birria
- Transfer everything (marinated beef and sauce) into your slow cooker.
- Add remaining 3 cups beef broth and bay leaves.
- Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the beef is tender and easily shredded.
Shred and Serve
- Remove the bay leaves. Shred the beef with forks.
- Serve in bowls with the rich broth from the crockpot (consomé), or use for tacos or quesabirria.
How to Make Birria Tacos and Quesabirria
Birria Tacos:
- Heat a skillet over medium heat.
- Dip corn tortillas into the birria broth (consomé) to coat.
- Place the tortillas in the hot skillet, sprinkle one side with shredded birria meat.
- Fold in half and fry until crispy on both sides.
- Serve with a side of hot consomé (birria sauce) for dipping.
Quesabirria (Cheesy Birria Tacos):
- Dip tortillas in consomé and place in the hot skillet.
- Add a handful of shredded cheese (like Oaxaca, mozzarella, or Monterey Jack) to one side.
- Add shredded birria beef on top.
- Fold and crisp both sides until the cheese is melty and the taco is golden brown.
- Serve hot with plenty of broth for dipping.
Notes
Nutrition Information
Carmen says
What liquid or spice do you recommend for marinating the chuck roast overnight?
Mike Hultquist says
Carmen, I would use any of these marinades from the site:
Flank Steak Marinade: https://www.chilipeppermadness.com/recipes/flank-steak-marinade/
London Broil Marinade: https://www.chilipeppermadness.com/recipes/london-broil-marinade/
Carne Asada (Just us the marinade part): https://www.chilipeppermadness.com/recipes/carne-asada/
Lorena J Beckham says
I see it makes 8 servings and all the nutrition info. but what size is each serving? 1/2 cup? 1 cup?
Mike Hultquist says
Lorena, it's about 5 ounces meat + 1/2 cup consome per person, estimated.
Halima says
I sooo want to try this but with Chichen, but feel breasts will just be too dry and get overcooked. Do you think thighs will work instead, Mike?
as always looking forward to try your recipes...
Mike Hultquist says
Halima, I would definitely use chicken thighs for this. You won't need as long of cooking time, though, so be sure to adjust. Enjoy!
Patti says
Hi Mike! Love your recipes. Have your book too and I gave my sons a copy for Fathers Day! This recipe sounds so good! Can this recipe be made in an Instant Pot? If so, how long would I cook it?
Mike Hultquist says
Thanks so much, Patti. I'm glad you like my book! I haven't tested this exact recipe yet in the Instant Pot. 75-90 minutes should be enough for pressure cooking, but I'll need to test. Hopefully I can do a version soon.
Mary says
DANG, this was good!
Mike Hultquist says
Great to hear, Mary! I love it!
suzanne says
Hi Mike can we make it with pork.
merci
suzanne
Mike Hultquist says
You sure can, Suzanne. Try it with pork shoulder. Enjoy!!
Dave says
Hi Mike....love ur recipes!! Was wondering if you use the reserved soaking liquid from the peppers, and if so, how. Didn't see anything regarding that in the recipe.
Thanks
Mike Hultquist says
Dave, you can use the reserved soaking liquid to thin the consomé later, or use it with beef bouillon instead of beef broth. Enjoy!
Brian wichman says
5 dried ancho peppers stemmed and seeded
5 dried guajillo peppers stemmed and seeded
2 –3 chiles de árbol optional, for extra heat
Can dried spices be substituted? Is there a way to determine how much to substitute?
Fantastic spicy (flavorful) recipes!
Mike Hultquist says
Brian, you'll get better results from the dried pods, but you can use 3-4 tablespoons each of ancho and guajillo powder, and 1 teaspoon chile de arbol powder. Enjoy.
Joe (Beppe) says
Make extra consomé? Sorry, I feel a bit dense this AM, but exactly which of these ingredients define the consome? I am very much an amateur in the kitchen, but I've had birria often in Mex restaurants (esp quesabirria tacos) and I love 'em.
SNIP...
Love your recipes, they always make my mouth water.
Mike Hultquist says
Joe, the consomé in the delicious liquid in the pot. You can add more of the ingredients and liquid to have a larger batch for saving for using later in other way.