Birria (Slow Cooker)

Birria (Slow Cooker)

8 servings
Mexican birria de res is a hearty slow-cooked stew with the utmost flavor and juicy, fall-apart tender beef. You can serve it in a bowl with fresh toppings like onion, cilantro, and lime juice, or go the extra step to make birria tacos. Watch how I make both in my kitchen in the video below!

Ingredients

  • 4 pounds beef chuck roast

    cut into 3-inch chunks

  • 10 guajillo chiles
  • 5 ancho chilies
  • 3 arbol chilies
  • 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
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 3 bay leaves
  • Optional: chopped onion

    cilantro, and lime wedges for serving.

Directions

  1. 1

    Deseed the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside.

  2. 2

    Simmer the chilies. In a medium pot, add the guajillo chilies, ancho chilies, arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.

  3. 3

    Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred.

  4. 4

    Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from it's peel and add it to the blender along with the tomatoes, onion, broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.

  5. 5

    Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.

  6. 6

    Shred the meat. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it.

  7. 7

    Combine the meat and sauce. Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the liquid (aka consommé).

  8. 8

    Serve. Serve the birria straight from the slow cooker for a variety of meals (see ideas above) or transfer to bowls with the consommé for a traditional birria stew. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice.

Birria (Slow Cooker)

Birria (Slow Cooker)

4.9(50)510 min8 servings

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Ratings & Reviews

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Based on 50 ratings

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About this Recipe

Craving a deeply flavorful, fall-apart tender beef stew that practically cooks itself? This slow cooker birria de res recipe delivers on all fronts, bringing authentic Mexican flavors right to your kitchen with minimal effort.

The secret to this birria's incredible depth is the careful selection of dried chiles—guajillo, ancho, and arbol—combined with aromatic spices like Mexican oregano, cumin, and cloves. Slowly simmering in the humble slow cooker transforms a simple chuck roast into a remarkably rich, juicy, and utterly comforting meal that tastes like it cooked all day because it did.

What you can expect is a hearty, deeply savory stew with a beautiful reddish-brown hue and an intoxicating aroma that will fill your home. The beef chuck roast becomes incredibly tender, easily shredding with a fork, soaking up all the complex flavors from the chile base. While it offers a mild warmth, the spice is balanced, creating a robust, comforting taste that is both satisfying and incredibly versatile.

Customization & Serving Ideas

This birria is wonderfully adaptable. Enjoy it in a bowl, allowing the rich broth to shine, and top it generously with fresh chopped onion, cilantro, and a squeeze of lime juice for a vibrant contrast. For a truly special experience, go the extra step and transform this tender birria into delectable birria tacos, dipping tortillas in the flavorful consommé before frying. You can also adjust the heat to your preference by reducing or increasing the number of arbol chilies.

Serve this hearty slow-cooked birria for a comforting family dinner or as the star of your next casual gathering. It’s a complete meal on its own, perfect for cozy evenings or making ahead for easy entertaining.

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