Go Back
Birria is a traditional Mexican dish that has captured the hearts and palates of food lovers globally. Its rich, savory flavors and tender meat make it a favorite for gatherings, family meals, and special occasions. Originating from the state of Jalisco, birria has a long and fascinating history that reflects the vibrant culture and culinary traditions of Mexico. Originally prepared using goat meat, birria has evolved over the years, with beef becoming a popular and accessible alternative.

Slow Cooker Beef Birria

Discover the rich flavors and cultural history of savory slow cooker beef birria, a beloved Mexican dish originating from Jalisco. This easy recipe transforms tender beef chuck roast with aromatic spices and chiles into a comforting meal perfect for gatherings or family dinners. Whether enjoyed as a hearty stew, in tacos, or with a side of consomé, each bite is a celebration of tradition. Follow our step-by-step guide and impress your loved ones with this culinary gem.
Print Recipe Pin Recipe

Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

3 dried guajillo chiles, stems removed and seeds discarded

2 dried ancho chiles, stems removed and seeds discarded

1 chipotle pepper in adobo sauce (optional, for added heat)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

4 cups beef broth

2 bay leaves

1 tablespoon apple cider vinegar

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Chopped onions (for garnish)

Corn tortillas (for serving)

Instructions
 

Prepare the Chiles: Soak the dried guajillo and ancho chiles in hot water for approximately 20 minutes, or until they're softened and pliable. Once softened, drain the water and set the chiles aside.

    Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Season the beef chunks generously with salt and pepper. Working in batches, sear the beef on all sides until they develop a rich, brown crust, about 3–4 minutes per side. Once seared, transfer the beef to the slow cooker.

      Sauté the Aromatics: Using the same skillet, add the chopped onion and minced garlic. Sauté the mixture for about 5 minutes, or until the onion becomes translucent and fragrant. Once ready, transfer this aromatic mixture into the slow cooker, layering it over the beef.

        Create the Sauce: In a blender, combine the softened chiles, chipotle pepper (if you're using it), ground cumin, oregano, cinnamon, smoked paprika, beef broth, bay leaves, apple cider vinegar, and fresh lime juice. Blend until you achieve a smooth sauce, ensuring all ingredients are well incorporated.

          Combine and Cook: Pour the blended sauce over the beef in the slow cooker, making certain the beef is submerged in the flavorful liquid. Secure the lid and cook on the low setting for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

            Shred the Beef: Once the cooking time is completed, carefully remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot, mixing it well with the delicious sauce.

              Serve: Ladle the hot beef birria into bowls, garnishing each serving with freshly chopped cilantro and diced onions for a pop of flavor and color. Serve with warm corn tortillas on the side, perfect for dipping or for creating flavorful tacos.

                Enjoy!: Relish your savory slow-cooked beef birria either as a hearty stew or in delicious tacos. Serve alongside a small bowl of consomé (the rich broth) for extra dipping goodness.

                  Prep Time, Total Time, Servings: 20 min | 8 hrs 20 min | 6-8 servings

                    Presentation Tips: For an added touch, serve in traditional clay bowls and accompany with lime wedges for an extra burst of freshness!