Slow Cooker Birria

If you're looking for an amazing and easy recipe for birria in a crock pot, this is it! Made from tender cuts of beef and a Mexican-inspired sauce that's full of richness and warming flavor, Slow Cooker Birria is guaranteed to please. Enjoy in its original form as a stew or use to make those infamous birria tacos!

My Slow Cooker Birria takes a combination of beef chuck roast and beef short ribs and cooks them low and slow in a fantastic blended sauce made from dried guajillo chiles, tomatoes and lots of Mexican-inspired seasonings.

A mixture of cinnamon, oregano, cumin, tyme, ancho chile and chili powder makes your house smell amazing and every bite taste fabulous.

This crockpot birria recipe is very similar to my chile rojo recipe and is my twist on a delicious Mexican dish. All you need is your trusty crockpot, a good blender and a big appetite!

Want to make it on the stovetop instead of the crockpot? Check out the "Instructions" below to see how to easily convert this slow cooker recipe to the stovetop version.

What Is Birria?

Birria is a flavorful Mexican stew that is served with the braising liquid (the sauce or broth that it was cooked in). In its original form, birria is made from goat meat but the type of meat used varies based on the region and cooking method. It has a rich, deep and distinct flavor that's hard to describe and give it justice. It's better to make it and taste it for yourself!

Ingredients

• Meat: this recipe calls for part boneless beef chuck roast and part beef short ribs. Chuck roast is great for slow cooker stews like this, and it's pretty easy to find. I always suggest using a tender bone-in beef cut like ribs to add lots of flavor to the broth from the bones. But you could use all chuck roast if you'd like.
• Guajillo chiles: use dried guajillo chiles. This chiles are deep red in color and are of mild heat. I suggest deseeding them but you can leave some seeds in there to create a little extra spice.
• Tomatoes: other than the guajillo chiles, the broth mainly consists of juicy tomatoes. Garden, beefsteak, or other large variety tomatoes all work great. The recipe calls for large tomatoes, so make sure to use tomatoes about the size of your palm.
• Onions and garlic: sweet onions or yellow onions are both okay, plus lots of fresh garlic cloves.
• Cinnamon stick: a cinnamon stick (found in baking aisles) is simmered and then blending right into the sauce. This creates a distinct earthy flavor that leaves your house smelling heavenly!
• Spices: ancho chile powder, chili powder, dried oregano, dried thyme, ground ginger, cumin and salt.
• Bay leaf: used to help season the broth- this is the only ingredient not blending into the sauce so make sure to remove it when the recipe says so.
• Beef broth: beef broth or beef stock are both okay.
• Cheese: only necessary if making tacos or as a topping if desired. Use shredded Monterey Jack cheese, cheddar cheese, or a Mexican blend.
• Cilantro: freshly chopped cilantro can be added as a topping or part of the stuffing in the tacos.

Instructions

I have made this beef birria recipe in the slow cooker and on the stovetop countless times. I prefer the crockpot when I don't want to watch a pot simmer over the stove for hours. In terms of taste, both methods produce the same delicious, aromatic and melt-in-your-mouth tender beef birria.

Crock Pot Method

STEP 1: The first step is to make the sauce. There are 2 ways to do this when using your crock pot.

The first option is to use the crock pot by adding all ingredients except for the meat, cilantro and cheese and setting it to high. Let the ingredients cook for 1 hour, then transfer to a blender (discard the bay leaves as these are not digestible). Blend on high speed until smooth, about 60-90 seconds.

The second option is to simmer the ingredients on the stove for 30 minutes. To do this, add all ingredients except for meat, cheese and cilantro to a large stock pot. Bring to a boil over high heat, then simmer for 30 minutes over medium heat. Transfer to a blender (discard the bay leaves) and blend on high speed until smooth.

STEP 2: Once the sauce has been made, add the beef to the slow cooker and pour the sauce over it. Give it a good stir and close the lid. Set to LOW for 8 hours or HIGH for 5 hours.

STEP 3: When finished, transfer the beef to a cutting board. Remove bones from the sauce and the meat and discard. Use two forks to shred the beef, discarding the fat if desired. Put the shredded meat back into the slow cooker with the sauce and mix well.

Serve shredded beef with extra sauce, topped with shredded cheese, cilantro and diced onions or follow the steps below to make birria tacos. If you're looking for another way to enjoy this delicious birria, check out more ideas below. Enjoy!

Stovetop Method

STEP 1: Add all ingredients except for meat, cheese and cilantro to a large stock pot. Bring to a boil over high heat, then simmer for 30 minutes over medium heat. Discard the bay leaves and transfer to a blender. Blend on high speed until smooth.

STEP 2: Add the beef chuck roast and beef ribs to the stock pot. Pour the blended sauce in the pot and bring to a boil over high heat. Reduce heat to low, cover and simmer for 3 hours. Stir occasionally.

STEP 3: Transfer the meat to a cutting board. Remove bones from the sauce and the meat and discard. Use two forks to shred beef, discarding the fat if desired. Put the shredded meat back into the pot with the sauce and mix well.

Helpful Recipe Tips

• There is no need to chop the tomatoes and onions much more than just halving them, as they will be blended anyway. The same goes for the garlic cloves. Just peel them and add them to the pot whole.
• Enlist help making the tacos if that's the route you're going. A stovetop griddle usually fits 3-4 tacos at once, so if you're making a big batch it could take a while. It's good to have a few good helpers on standby!
• Use a flat top griddle when making large batches. When I have company for birria tacos we can fry up about 10-15 at once on our Blackstone grill, saving a ton of time than when we use the stovetop griddle.
• Don't try and skip reconstituting the guajillo chiles- this step is necessary when using dried chile peppers.
• Use a good blender and blend until the sauce is completely smooth.
• For the best flavor and texture, use a few different cuts of meat and ideally one that includes the bones. I always use a combination of beef chuck roast and beef short ribs. The bones add a ton of flavor to the sauce.

How To Use Beef Birria

Aside from enjoying my slow cooker birria as the stew that it was intended to be, with lots of extra sauce and cilantro, making fried birra tacos is what I love the most. They are fun to make and very addicting, although it takes a fair amount of time to make them. Or, you can simply use the shredded beef in taco shells without frying them at all.

Variations

• Make chicken birria- substitute the beef meat for chicken. Use your choice of cuts, such as a combination of boneless skinless chicken breasts and a bone-in cut like thighs or legs.
• Use goat or lamb meat- these types of meat can be harder to find and pricier depending on your location but they make delicious birria too.
• Want your birria meat spicier? Throw in a chile de arbol or habañero pepper for extra spiciness.

How To Store

Store your slow cooker birria in a covered container in the fridge for up to 5 days. It can be frozen for up to 6 months.

If you have leftover tacos, keep them wrapped in foil in the fridge for up to 5 days. Reheat using the microwave or air fryer. They will keep in the freezer for up to 6 months when stored in freezer safe bags. Defrost overnight in the fridge before reheating or use the microwave for a quick thaw.

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