Slow Cooker Birria
Slow Cooker Birria is an easy, flavour-packed Mexican dish made with tender beef and a rich sauce – perfect for tacos, bowls, or stew.
Rich, flavourful, and fall-apart tender, this Slow Cooker Birria is an effortless way to enjoy a traditional Mexican dish at home.
With a deeply savoury sauce made from dried chiles, roasted tomatoes, and warming spices, it’s perfect for serving as a stew or turning into tacos, burritos, quesadillas, or bowls.
The slow cooker does all the heavy lifting, so you can enjoy bold, authentic flavour without spending hours in the kitchen.
Tips for the Best Birria
- Cook low and slow: For the most tender meat, opt for the LOW setting and let it cook for 8–10 hours. The longer cooking time ensures the beef becomes melt-in-your-mouth tender.
- Sear for extra flavour: While optional, searing the beef chunks before slow cooking can develop a deeper flavour thanks to the Maillard reaction.
- Make it saucy – but not too saucy: If you’re using the birria in tacos or burritos, drain the meat slightly before assembling to avoid soggy tortillas. Save the sauce for dipping – strain through a fine mesh sieve for a flavourful consomé!
- Use the right chiles: Guajillo, ancho, and chile de arbol each bring different flavour notes – fruity, smoky, and spicy, respectively. Together they create a perfectly balanced sauce.
- Storage Instructions: Let the birria cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. The flavours only improve over time, making this a great make-ahead meal.
Equipment Needed For Birria
- Large saucepan
- Blender
- 7-quart slow cooker
Ingredients & Substitutions
- Boneless Beef Chuck Roast: This cut is ideal for slow cooking. You can also use beef brisket or short ribs if preferred.
- Avocado Oil: A high-heat oil for sautéing. Substitute with vegetable oil, canola oil, or olive oil.
- Tomatoes: Fresh tomatoes are sautéed to add richness. You could substitute with canned whole or diced tomatoes in a pinch.
- Onions: Adds sweetness and depth. Yellow or white onions work best.
- Garlic: Use fresh for the best flavour. Garlic paste or pre-minced garlic can work in a pinch.
- Dried Guajillo Chilis: Mild and slightly fruity. If unavailable, use pasilla chilis or more ancho chilis.
- Dried Ancho Chilis: Smoky and mild. Substitute with mulato chilis or extra guajillo if needed.
- Chile de Arbol: (Bird’s beak chilis) These bring heat. Adjust the amount to suit your spice preference.
- Beef Broth: Adds body and depth to the sauce. You can use chicken broth or water with a bouillon cube if necessary.
- Salt, Black Pepper, Mexican Oregano, Ground Cumin: These pantry spices season the sauce. Regular oregano can be used if Mexican oregano isn’t available.
- Bay Leaves: Infuses the dish with subtle herbal flavour.
Looking for More Mexican-Inspired Meals?
Check out more of my favourite recipes!
Make your next taco night extra special with these easy fish tacos topped with zesty cilantro lime slaw and sriracha sour cream!
Whip up the perfect side dish with our Cilantro Lime Rice recipe. Packed with fresh herbs and zesty lime, this easy rice dish is irresistible.
This delicious and easy Mexican Street Corn Salad recipe is perfect for summer potlucks and barbecues! It’s easy to make and full of flavour.
Slow Cooker Birria
Yields: 6 Servings | Prep time: 20 minutes | Cook time: 8 hours
Ingredients:
- 4 pounds boneless beef chuck roast, cut into large 3–4 inch chunks
- 1 tablespoon avocado oil
- 4 large tomatoes, quartered
- 2 medium onions, quartered
- 6–8 garlic cloves, peeled
- 8 dried guajillo chiles, rinsed, deseeded, and stems removed
- 4 dried ancho chiles, rinsed, deseeded and stems removed
- 4 chile de arbol, rinsed, deseeded, and stems removed
- 3 cups beef broth, divided
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- 3 bay leaves
Directions:
Add beef to slow cooker: Place the beef chunks evenly in the bottom of your slow cooker. (Image 1)
Sauté vegetables: In a large pot over medium heat, heat the avocado oil. Add the tomatoes, onions, and garlic cloves. Sauté for 6–8 minutes, or until softened. (Image 2)
Simmer with chiles: Add the guajillo, ancho, and chile de arbol to the pot along with 2 cups of the beef broth. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, until the chiles are softened. (Image 3)
Blend the sauce: Using tongs or a slotted spoon, transfer the softened vegetables and chiles to a blender. Add the remaining 1 cup of (unheated) beef broth (Image 4) and blend until smooth. (Image 5; below)
Add seasoning: Pour the blended mixture back into the pot. Stir in the salt, pepper, oregano, and cumin until fully combined. (Image 6)
Pour over beef: Pour the sauce evenly over the beef in the slow cooker. Top with bay leaves. (Image 7)
Slow cook: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fall-apart tender. (Image 8)
Shred the beef: Remove the beef chunks with tongs and place on a chopping board. Shred with two forks (Image 9), then return the shredded meat to the slow cooker and mix into the sauce. (Image 10)
Serve: Garnish with diced onions, fresh cilantro, and a squeeze of lime if desired. Serve in tacos, burritos, quesadillas, bowls, or as a stew with tortillas or chips on the side.
Slow Cooker Birria
Slow Cooker Birria is an easy, flavour-packed Mexican dish made with tender beef and a rich sauce – perfect for tacos, bowls, or stew.
Ingredients
- 4 pounds boneless beef chuck roast, cut into large 3–4 inch chunks
- 1 tablespoon avocado oil
- 4 large tomatoes, quartered
- 2 medium onions, quartered
- 6–8 garlic cloves, peeled
- 8 dried guajillo chiles, rinsed, deseeded, and stems removed
- 4 dried ancho chiles, rinsed, deseeded and stems removed
- 4 chile de arbol, rinsed, deseeded, and stems removed
- 3 cups beef broth, divided
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- 3 bay leaves
Instructions
- Add the boneless beef chuck roast chunks into the bottom of the slow cooker pot.
- In a large pot over medium heat, add 1 tablespoon avocado oil. Once hot, sauté the tomatoes, onions, and garlic cloves for 6–8 minutes, until softened.
- Add the guajillo chiles, ancho chiles, chile de arbol, and 2 cups of beef broth to the pot. Bring to a boil and then reduce the heat to low and simmer uncovered for 10–12 minutes, until the chiles have softened.
- After simmering, use tongs or a slotted spoon to transfer the tomatoes, onions, garlic cloves, and chiles into a blender. Pour the remaining 1 cup of beef broth (that has not been heated) into the blender and blend until smooth.
- Pour the blended mixture back into the pot. Add the salt, black pepper, Mexican oregano, and cumin. Stir until well combined.
- Pour the sauce into the slow cooker over the meat and top with bay leaves.
- Cover with lid and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until beef is fall-apart tender.
- Use tongs to remove the tender chunks of beef onto a chopping board. Shred with two forks into smaller pieces. Return the shredded beef back into the sauce.
- Garnish with diced onions, fresh cilantro, and a squeeze of lime if desired. Serve in tacos, quesadillas, burritos, or bowls with your favourite toppings and sides.
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Nutrition Information:
Yield:
8Serving Size:
8 ozAmount Per Serving: Calories: 662Total Fat: 37gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 188mgSodium: 1319mgCarbohydrates: 23gFiber: 4gSugar: 9gProtein: 61g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
