Description
Craving a rich, flavorful dish that’s perfect for tacos or a hearty stew? Try this Slow Cooker Birria recipe! Tender beef is slow-cooked in a savory, spicy broth made from dried chilies, garlic, and aromatic spices, resulting in a mouthwatering, melt-in-your-mouth experience. Serve it as a taco filling, with rice, or in a comforting bowl of soup. Easy and hands-off, this dish is perfect for busy days!
Ingredients
For the Birria:
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2 lbs beef chuck roast (or short ribs, if preferred), cut into chunks
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3 dried guajillo chilies, stems and seeds removed
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2 dried ancho chilies, stems and seeds removed
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1 dried pasilla chili (optional, for extra depth)
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4 cloves garlic
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1 medium onion, quartered
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2 cups beef broth (or water)
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1 tsp ground cumin
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1 tsp ground oregano
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1 tsp ground cinnamon
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1/2 tsp ground cloves
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1 tsp smoked paprika
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2 bay leaves
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Salt and pepper to taste
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1 tbsp apple cider vinegar (optional, for tang)
For Serving:
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Corn tortillas (for tacos)
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Chopped onions
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Fresh cilantro
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Lime wedges
- Optional: Shredded cheese (for quesabirria), radishes, or salsa
Instructions
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Prepare the Sauce:
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In a dry skillet over medium heat, toast the dried chilies for 1-2 minutes until fragrant. Add them to a bowl with hot water and let them soak for about 10 minutes to soften.
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Once the chilies are softened, blend them with garlic, onion, cumin, oregano, cinnamon, cloves, paprika, and beef broth until smooth. Taste and adjust seasoning with salt and pepper, and add the apple cider vinegar if using.
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Slow Cook the Birria:
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Place the beef chunks into the slow cooker and pour the blended chili sauce over the meat. Add the bay leaves and stir to coat the meat in the sauce.
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Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is incredibly tender and can be easily shredded with a fork.
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Shred the Beef:
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Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard any large pieces of fat or bone if using short ribs.
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Strain the broth, if desired, to remove any solids, and return the broth to the slow cooker. Add the shredded beef back into the broth and stir to combine.
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Serve:
- For tacos, heat corn tortillas on a skillet, then dip them lightly in the birria broth before filling them with the shredded beef. Serve with chopped onions, fresh cilantro, a squeeze of lime, and a side of the rich, flavorful broth for dipping.
Notes
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If you want to make quesabirria (cheese-filled tacos), add shredded cheese to the tortillas before adding the beef.
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For a more intense flavor, cook the birria the night before and let it rest in the fridge so the flavors can meld even further.
- This recipe can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours (depending on slow cooker setting)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
