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Slow Cooker Birria Recipe

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4 from 26 reviews

This authentic Birria recipe uses a slow cooker to transform tender beef chuck roast into a rich, flavorful Mexican stew infused with a blend of dried chiles and aromatic spices. The beef is cooked low and slow in a vibrant red chili sauce, making it perfect for shredding and serving with traditional garnishes like onion, cilantro, and lime. Ideal for a comforting meal that showcases the deep, smoky flavors of roasted chiles and slow-cooked meat.

Ingredients

Meat

  • 4 pounds beef chuck roast (cut into 3-inch chunks)

Chiles

  • 10 guajillo chiles
  • 5 ancho chiles
  • 3 arbol chiles

Vegetables

  • 2 Roma tomatoes
  • 1 white onion (quartered)
  • 6 garlic cloves (unpeeled)

Liquids & Seasonings

  • 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 Garnishes

  • Chopped onion
  • Cilantro
  • Lime wedges

Instructions

  1. Deseed the chiles: Slice off the stems of the guajillo, ancho, and arbol chiles, then carefully shake out the seeds. Rinse the chiles under running water to remove any dust or dirt.
  2. Simmer the chiles: Place the deseeded chiles in a medium pot and cover completely with water. Bring the water to a simmer over medium heat and cook for about 15 minutes until the chiles soften.
  3. Roast the vegetables: While the chiles simmer, arrange the Roma tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Broil them in the oven for 4 to 6 minutes or until they are lightly charred and smoky.
  4. Make the sauce: Transfer the softened chiles and 1 cup of the simmering water to a high-powered blender. Peel the roasted garlic cloves and add them to the blender along with the charred tomatoes, onion, beef broth, apple cider vinegar, kosher salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high speed for 1 to 2 minutes until the mixture is completely smooth.
  5. Slow cook the birria: Place the beef chuck chunks into the slow cooker. Pour the blended birria sauce over the meat and add the bay leaves. Gently mix with tongs to coat the meat. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender and can be easily shredded with a fork. If not tender enough, cook longer.
  6. Shred the meat: Remove the bay leaves from the slow cooker and discard. Transfer the cooked beef to a cutting board and shred it using two forks.
  7. Combine meat and sauce: Return the shredded beef back to the slow cooker, stir to combine, and allow the meat to soak up the flavorful juices (consommé).
  8. Serve: Serve the birria directly from the slow cooker or ladle into bowls with the consommé for a traditional stew. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice for an authentic finish.

Notes

  • Deseeding the chiles removes excess bitterness and unwanted heat.
  • Broiling the vegetables adds a smoky depth to the sauce.
  • You can adjust cooking times in the slow cooker depending on your appliance’s temperature.
  • Leftover birria is excellent for tacos, quesadillas, or simply reheated as a stew.
  • Using low-sodium broth allows better control over the final saltiness of the dish.

Find it online: https://recipethrive.com/slow-cooker-birria-recipe/