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Slow Cooker Beef Birria Recipe

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3.9 from 34 reviews

This Slow Cooker Beef Birria recipe brings traditional Mexican flavors to your kitchen with tender, slow-cooked beef infused with a deeply flavorful chili and spice broth. Perfectly paired with homemade birria tacos or quesabirria tacos, this comforting dish features a rich consommé for dipping and garnishes like cilantro, onions, and lime for freshness. Using a slow cooker makes this an easy set-and-forget meal with incredible, melt-in-your-mouth results.

  • Total Time: 4 hours 20 minutes to 8 hours 20 minutes
  • Yield: 6 to 8 servings

Ingredients

Birria

  • 2 dried guajillo chiles, stems and seeds removed
  • 2 dried California chiles, stems and seeds removed
  • 3 chipotle peppers in adobo sauce (from a can; add more for spicier birria)
  • 3 cups reduced sodium beef broth
  • 14 ounce can fire-roasted tomatoes
  • ½ large white onion, diced small
  • 4 cloves garlic, finely minced
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried Mexican oregano (or regular dried oregano)
  • 1 teaspoon cinnamon
  • 1 to 2 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 2.5 to 3 pounds beef tender roast or chuck roast

Birria Tacos or Quesabirria Tacos

  • 16 to 18 average corn tortillas (corn is traditional, but flour tortillas can be substituted)
  • 2 cups shredded Oaxaca cheese (or shredded quesadilla cheese, shredded mozzarella, Monterey Jack, or Pepper Jack)
  • 1 cup white onion, finely diced (plus more for garnishing if desired)
  • ⅔ cup fresh cilantro, finely minced (plus more for garnishing if desired)
  • Lime wedges, for serving
  • Salsa, pickled red onions, radishes, avocado (optional garnishes)

Instructions

  1. Prepare Chiles: Rinse dried guajillo and California chiles under water to clean, pat dry. Using a sharp kitchen scissors or knife, remove stems and cut down the middle to remove most seeds (leave some seeds if you want more spice). Place all seeded chiles into the ceramic insert of your slow cooker.
  2. Add Ingredients to Slow Cooker: Add the chipotle peppers in adobo, beef broth, fire-roasted tomatoes, diced onion, minced garlic, apple cider vinegar, ground cumin, smoked paprika, oregano, cinnamon, kosher salt, black pepper, and bay leaves to the slow cooker. Whisk to combine the ingredients. Set aside momentarily.
  3. Sear the Beef: Heat olive oil in a large heavy-duty skillet (cast iron or stainless steel) over medium-high heat until shimmering. Add the beef roast and sear all sides for about 2-3 minutes per side until a nice brown crust forms. This step locks in flavors and adds depth.
  4. Cook Beef in Slow Cooker: Transfer the seared beef to the slow cooker and spoon the sauce generously over the roast. Set the slow cooker to HIGH for 4-5 hours or LOW for 7-8 hours. Flip the roast 3-4 times during cooking to allow even soaking of the sauce. Cook until the meat is tender and shreds easily with a fork (internal temperature between 190-202°F).
  5. Shred the Beef: Once cooked, remove the beef from the slow cooker. Place it on a cutting board and shred using two forks. Transfer shredded beef to a large bowl and set aside temporarily.
  6. Blend the Sauce: Using a handheld immersion blender, blend the slow cooker contents (chiles, tomatoes, broth, and spices) until smooth. Alternatively, transfer to a high-speed blender and blend thoroughly. Taste and adjust seasoning with additional salt or pepper as needed.
  7. Combine Meat and Sauce: Pour about half of the blended sauce over the shredded beef, toss well to coat evenly. Reserve the other half as consommé for serving and dipping with tacos.
  8. Prepare Birria Tacos: Warm corn tortillas lightly in a dry skillet. Fill each with a generous portion of birria beef. Garnish with diced white onions, cilantro, and fresh lime juice. Serve with consommé on the side, garnished with onions, cilantro, and lime.
  9. Make Quesabirria Tacos: Heat a nonstick skillet over medium heat. Dip a corn tortilla into the birria broth, then place it in the skillet. Add shredded beef on one half of the tortilla, sprinkle with cheese, onions, and cilantro. Fold the tortilla in half and cook about 2-3 minutes per side until crispy and cheese is melted. Serve with consommé on the side and garnish as desired.

Notes

  • Storage: Refrigerate leftover birria in an airtight container for up to 5 days. Store broth separately for best texture, or with meat for a stew-like consistency.
  • Freezing: Freeze leftover meat and consommé separately in airtight containers for up to 3-4 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Microwave meat for about 30 seconds on high and separately heat broth for approximately 1 minute for quick reheating.
  • Quesabirria Leftovers: Warm leftover meat in a skillet, dip tortillas in broth, and prepare quesabirria tacos as described to enjoy those delicious crispy edges again.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 4-8 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/slow-cooker-beef-birria-recipe/