Name: Slow Cooker Birria Recipe
Prep time: 20 min
Cook time: PT-487798H15M26S
Total time: PT-487798H15M26S
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast (or short ribs, if preferred), cut into chunks; 3 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 1 dried pasilla chili (optional, for extra depth); 4 cloves garlic; 1 medium onion, quartered; 2 cups beef broth (or water); 1 tsp ground cumin; 1 tsp ground oregano; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1 tsp smoked paprika; 2 bay leaves; Salt and pepper to taste; 1 tbsp apple cider vinegar (optional, for tang); Corn tortillas (for tacos); Chopped onions; Fresh cilantro; Lime wedges; Optional: Shredded cheese (for quesabirria), radishes, or salsa

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This Slow Cooker Birria Recipe brings the rich and savory flavors of traditional Mexican birria to your kitchen with minimal effort. Tender beef or lamb is simmered in a flavorful, spiced broth for hours, resulting in a mouthwatering dish perfect for tacos, burritos, or served in a bowl with its delicious broth.

Why You’ll Love This Recipe

Birria is a beloved Mexican dish known for its bold, deep flavors. By using a slow cooker, you get tender, juicy meat without hours of active cooking time. The slow cooking method lets the spices and chiles infuse the meat, creating a savory, aromatic broth that’s perfect for dipping or serving with your favorite tortillas. This is the ultimate comfort food that’s both easy to make and incredibly flavorful!

Slow Cooker Birria Recipe

Ingredients

For the Birria:

2 lb beef chuck roast or lamb (bone-in or boneless)
1 medium onion, quartered
4 cloves garlic, smashed
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried pasilla chile (optional, for extra depth)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander
1 bay leaf
4 cups beef broth (or chicken broth for a lighter version)
1 tablespoon apple cider vinegar
Salt, to taste
2 tablespoons vegetable oil (for searing, optional)

For the Tacos (optional, for serving):

Corn or flour tortillas
Chopped cilantro
Diced onions
Lime wedges
Salsa or hot sauce (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chiles: Heat a small skillet over medium heat. Lightly toast the guajillo, ancho, and pasilla chiles for about 1–2 minutes until fragrant (don’t burn them). Add the toasted chiles to a bowl and cover with hot water. Let them soak for 10–15 minutes to soften.
Sear the Meat (Optional): While the chiles are soaking, heat the vegetable oil in a large skillet over medium-high heat. Season the beef or lamb with salt and pepper, then sear the meat on all sides until browned, about 4-5 minutes per side. This step adds extra flavor but can be skipped if you’re short on time.
Blend the Sauce: Once the chiles have softened, transfer them to a blender along with the garlic, onion, cumin, oregano, cinnamon, smoked paprika, cloves, pepper, coriander, apple cider vinegar, and about 1/2 cup of beef broth. Blend until smooth, adding more broth if necessary to reach a pourable consistency.
Add Ingredients to Slow Cooker: Transfer the seared meat (or raw meat if skipping the searing step) to the slow cooker. Pour the blended chile sauce over the meat. Add the remaining beef broth and bay leaf. Stir to combine.
Slow Cook: Cover the slow cooker and cook on low for 7-8 hours, or until the meat is fork-tender and easily shreddable. If you’re short on time, you can cook on high for 4-5 hours.
Shred the Meat: Once the meat is cooked, remove it from the slow cooker and shred it using two forks. Discard any bones if using bone-in meat.
Serve: Serve the shredded birria meat in tacos, on top of rice, or in a bowl with the delicious broth (consume the broth as a soup or dip your tacos into it). Top with cilantro, onions, lime wedges, and salsa if desired.

Servings and Timing

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 7-8 hours on low or 4-5 hours on high
Total Time: 7 hours 20 minutes to 8 hours 20 minutes

Variations

Lamb Birria: For a traditional lamb birria, replace the beef with lamb. The cooking method remains the same, but lamb will give a richer flavor.
Birria with Cheese: Add melted cheese to your birria tacos for a delicious twist. Try adding Oaxaca cheese or mozzarella inside the tortillas before adding the birria.
Vegetarian Birria: Substitute the meat with jackfruit or mushrooms for a vegetarian version of this dish.
Birria Ramen: For a fun variation, serve the birria meat and broth over cooked ramen noodles for a birria ramen bowl.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This birria freezes well! After cooling, transfer the meat and broth into freezer-safe containers and store for up to 3 months.
Reheating: To reheat, warm the birria in a pot over medium heat, adding more broth if necessary. For the frozen version, thaw overnight in the refrigerator and then heat on the stove.

FAQs

1. Can I use other cuts of meat for this recipe?

Yes, you can use other cuts of beef like brisket, short ribs, or shank. For lamb, lamb shoulder or leg would work well too.

2. What if I don’t have all the dried chiles?

While guajillo and ancho chiles are the traditional choice for birria, you can substitute with other dried chiles like pasilla, chipotle, or even a few dashes of chili powder. It may alter the flavor slightly, but it will still be delicious!

3. Can I skip the searing step?

Yes, you can skip searing the meat to save time. While searing adds depth of flavor, the slow cooker will still create a flavorful result without it.

4. Can I make this birria spicier?

Yes, you can increase the spiciness by adding more cayenne pepper, fresh chilies, or using hotter dried chiles like chipotle or arbol chiles.

5. Can I cook this recipe in a pressure cooker?

Yes, you can cook birria in a pressure cooker or Instant Pot. Cook on high pressure for about 35 minutes, followed by a natural pressure release. The meat should be tender and easy to shred.

6. Can I use beef broth from a can?

Yes, you can use store-bought beef broth, but homemade or low-sodium broth will yield a better, fresher flavor.

7. How do I serve birria?

Birria is often served in tacos with a little of the broth for dipping. You can also serve it over rice or in a burrito. The broth can be enjoyed as a rich, flavorful soup.

8. Can I use ground beef for this recipe?

While traditionally made with beef cuts like chuck roast, you can use ground beef for a quicker version. You’ll need to adjust the cooking time to about 3-4 hours on low, or 2 hours on high, to ensure the beef is tender and flavorful.

9. Can I add more vegetables to the soup?

Yes! You can add vegetables like carrots, potatoes, or corn to the slow cooker along with the meat for added texture and flavor.

10. How do I make birria tacos?

To make birria tacos, fill warmed tortillas with shredded birria meat, add cheese (optional), and dip the taco into the birria broth before serving. You can also pan-fry the taco for a crispy exterior.

Conclusion

Slow Cooker Birria is a flavorful, melt-in-your-mouth dish that’s perfect for any occasion. The slow cooking process allows the spices and chiles to deeply infuse the meat, creating a rich, savory, and aromatic broth. Whether you enjoy it in tacos, burritos, or simply as a delicious soup, this birria recipe will quickly become a family favorite!