Slow Cooker Birria Recipe
This easy Slow Cooker Birria recipe is perfect for making juicy birria tacos, cheesy quesabirria, or rich Mexican beef stew, all from your crockpot! Big flavor, no fuss.
Servings: 8
Calories: 401kcal
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
For even more flavor, sear the meat before slow cooking. After marinating, heat a bit of oil in a skillet over medium-high heat and brown the beef chunks for 2–3 minutes per side until nicely crusted. Then transfer to the slow cooker with the sauce. That extra step locks in flavor and adds a beautiful richness to the consomé.
Nutrition
Calories: 401kcal | Carbohydrates: 4g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 611mg | Potassium: 840mg | Fiber: 1g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 5mg