Birria (Slow Cooker) Recipe - LittleSpoonBites

Name: Birria (Slow Cooker) Recipe
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 4 pounds beef chuck roast, cut into 3-inch chunks; 10 guajillo chiles, stems removed and deseeded; 5 ancho chilies, stems removed and deseeded; 3 arbol chilies, stems removed and deseeded; 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 (or marjoram as substitute); ½ teaspoon ground cloves; ½ teaspoon ground cinnamon (or 4-inch Mexican cinnamon stick); ¼ teaspoon ground ginger; 3 bay leaves; Chopped onion; Fresh cilantro; Lime wedges

There’s nothing quite like digging into a bowl of slow-cooked Birria—juicy, tender beef simmered in a deeply spiced, chili-infused sauce that’s aromatic, rich, and perfect for any night of the week. The beauty of this recipe lies not only in its irresistible flavor but also in its simplicity. With the magic of a slow cooker, you can effortlessly create restaurant-quality Birria de Res right in your own kitchen, even on your busiest days. Whether you ladle it up as a stew, pack it in tacos, or pile it high on nachos, the result is always a mouthwatering (and surprisingly easy) meal that feels like the ultimate food hug.

Why You’ll Love This Recipe

Low Effort, High Reward: Most of the work is hands-off. Toss everything in the slow cooker and let time do the heavy lifting.
Big, Authentic Flavors: This Birria is bursting with smoky chilies, warming spices, and a touch of tang, making every bite unforgettable.
Versatility: Serve it as a stew, on tacos, in sandwiches—or just eat it straight from the pot. The possibilities are endless.
Perfect for Meal Prep: This recipe makes a generous batch, ensuring you’ve got flavorful leftovers for days (and it freezes beautifully).

Ingredients You’ll Need

Gather a few pantry staples and some easy-to-find spices, and you’re already halfway there:

Beef Chuck Roast: Chosen for its marbling and tenderness, this cut falls apart and soaks up all that saucy flavor. Cut into big chunks to maximize juiciness and ensure even cooking.
Guajillo Chilies: These dried peppers give the sauce a vibrant red color and a mild, sweet heat. Essential for authentic Birria flavor—don’t skip!
Ancho Chilies: Provide a smoky, slightly fruity undertone that deepens the sauce.
Arbol Chilies: Add as many or as few as you like depending on your heat tolerance. Omit for a milder Birria.
Roma Tomatoes: Roasted to bring subtle sweetness and balance.
White Onion: Adds body and a slight bite to the sauce. Roasting enhances their sweetness.
Garlic Cloves: Roasted in their skins for a mellow, rich flavor.
Low Sodium Beef Broth: The foundation of the consommé. Using low sodium gives you control over the saltiness.
Apple Cider Vinegar: A splash of tang brightens the sauce and helps tenderize the beef.
Kosher Salt & Ground Black Pepper: To season and bring all the flavors together.
Ground Cumin, Oregano, Cloves, Cinnamon, Ginger: Each spice adds depth and warmth; together they create Birria’s signature taste. If you don’t have Mexican oregano, marjoram is a great alternative.
Bay Leaves: Infuse the Birria with a subtle herbal aroma as it cooks.
Garnishes: Chopped onion, cilantro, and lime wedges for serving. These fresh toppings wake up the rich, slow-cooked flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Making Birria is all about enjoying the process and—yes—making it your own! Here are a few creative twists:

Protein Swap: Try lamb or goat for a traditional twist—or use pork for a different flavor (it’s fantastic). Chicken thighs work too for a lighter version.
Heat Level: Tame the spice by skipping the arbol chilies, or dial it up if you love a real kick.
Different Chilies: If guajillo or ancho aren’t available, pasilla chilies or New Mexico reds are solid substitutes.
Dutch Oven Version: Sear the beef first for added depth, then simmer everything together on the stovetop or in the oven.
Extra Veg: Add carrots or potatoes in the last hour for a heartier stew.

How to Make Birria (Slow Cooker)

Step 1: Prepare the Chilies

Start by trimming off the stems and shaking out the seeds from all the chilies. Give them a quick rinse to remove any dust.

Step 2: Soften the Chilies

In a saucepan, toss in all your chilies (guajillo, ancho, arbol) and cover with water. Bring to a simmer and cook for about 15 minutes until soft—this helps them blend perfectly into the sauce.

Step 3: Roast the Veggies

While your chilies simmer, arrange the tomatoes, onion, and unpeeled garlic cloves on a small baking tray. Pop these under your oven broiler for 4-6 minutes. The goal is a bit of char—those caramelized edges give Birria that amazing depth.

Step 4: Make the Birria Sauce

Transfer the softened chilies (and about a cup of their soaking liquid) to a blender. Squeeze out the roasted garlic from its peel, and add all the roasted vegetables, beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1–2 minutes, until velvety smooth.

Step 5: Slow Cook the Birria

Add the beef chunks to your slow cooker. Pour the blended sauce over the top, tuck in the bay leaves, and gently toss to coat the meat. Cover and cook on low for 8–9 hours (or high for 4–5 hours), until the beef is irresistibly tender and shreds with ease.

Step 6: Shred and Combine

Fish out the bay leaves. Transfer the cooked beef to a board, shred with two forks, then return it to the slow cooker. Stir so the meat soaks up all that luscious consommé.

Step 7: Serve and Enjoy

Pile the Birria into bowls with plenty of broth, and top with chopped onion, cilantro, and a squeeze of lime. You can also use the meat for tacos, quesadillas, or toastadas—don’t be shy about getting creative.

Pro Tips for Making the Recipe

Char the Veggies Well: Don’t rush the broiling. Those darkened edges equal flavor!
Use a Powerful Blender: For the smoothest sauce, blend on high until there are no bits left. If needed, strain the sauce for extra silkiness.
Avoid Dry Meat: Let the shredded beef bathe in the consommé for at least 10 minutes before serving. This makes it extra juicy.
Taste and Adjust: Always taste the sauce before slow cooking. Add salt, vinegar, or extra chilies if you crave more tang or heat.
Prep Ahead: You can get the sauce ready the night before and refrigerate. This cuts down on prep time when you want to throw everything in the slow cooker the next day.

How to Serve

Birria is all about sharing and versatility—a true superstar in any meal line-up:

As a Stew

Ladle into bowls with generous consommé, and finish with onions, cilantro, and lime.

Tacos

Spoon onto warm corn tortillas, dip the tortilla in consommé before filling for maximum flavor!

Quesabirria

Layer with melty cheese in a tortilla, pan-fry until crispy, then dunk the taco in the broth.

With Rice or Nachos

Serve over fluffy Mexican rice or heap onto tortilla chips for a comforting nacho platter.

Pair Birria with crisp radishes, quick-pickled red onions, or avocado slices for fresh contrast.

Make Ahead and Storage

Storing Leftovers

Let the Birria cool to room temperature before storing. Pack it (with its consommé) into an airtight container and refrigerate for up to 5 days. The flavors get even deeper!

Freezing

Birria freezes like a dream. Portion it into freezer-safe containers for up to 3 months. Thaw in the fridge overnight when ready to use.

Reheating

Gently reheat in a saucepan over low heat, or microwave in short bursts until hot and steamy. Add a splash of water or broth if needed to loosen the sauce.

FAQs

Can I make Birria without a slow cooker?

Absolutely—you can use a Dutch oven or heavy-bottomed pot. Sear the beef first (for even more flavor), then simmer everything on the stove or in the oven at a low temperature for about 3 to 3½ hours, until the beef is fall-apart tender.

What if I can’t find all the specific chilies?

No worries! While guajillo and ancho chilies are traditional, you can substitute with pasilla or New Mexico chilies. The flavor might change a bit, but you’ll still get a delicious, richly spiced Birria.

How do I make the Birria less spicy?

The arbol chilies contribute most of the heat. Use fewer—or omit them entirely—if you prefer a milder dish. You’ll still get all the gorgeous flavor from the other chilies and spices.

Is Birria gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just serve with corn tortillas or rice instead of flour-based sides if gluten is a concern.

Final Thoughts

Birria in the slow cooker is comfort food at its best—with bold flavors, an inviting aroma that fills your kitchen, and barely any hands-on work. Whether spooned over rice, stuffed in tacos, or simply enjoyed as a steaming bowl of stew, this is a recipe that brings people together and makes any dinner feel special. Don’t hesitate—try it out, and discover just how easy (and delicious) homemade Birria can be!