Slow Cooker Mexican Beef Birria Recipe
Beef Birria, a slow-simmered Mexican stew originating from the state of Jalisco, has taken the culinary world by storm in recent years — especially in the form of the popular quesabirria tacos. Originally made with goat or lamb, birria has evolved and adapted across regions and kitchens, with beef birria becoming the most common version in home kitchens due to accessibility and flavor.
Traditionally, birria is slow-cooked in a spicy, smoky, and deeply savory chili broth, then served as a rich stew or tucked into tacos and griddled to crispy, cheesy perfection. While the traditional method involves hours of stovetop braising, this slow cooker adaptation captures all the bold flavors with minimal hands-on effort.
By using a slow cooker, we let time and low heat do the heavy lifting. The result? Beef that’s fall-apart tender, infused with dried chiles, spices, and aromatics — ready to be transformed into soul-satisfying birria tacos, stews, or rice bowls.
What is Birria?
Birria is a traditional Mexican dish that dates back centuries. It’s often served at weddings, holidays, and festive gatherings. In its classic form, it’s a meaty stew braised in a chili-laced broth, traditionally cooked in a clay oven or over fire.
While goat (birria de chivo) is the original meat used, regional variations across Mexico (and now the U.S.) commonly substitute beef, lamb, or pork.
Modern renditions — especially the wildly popular quesabirria tacos — have transformed birria into a street food staple. These tacos are filled with the shredded birria meat and cheese, then pan-fried until crispy and dipped into the consomé (cooking broth).
Step-by-Step Instructions
Step 1: Prepare the Chiles
Start by heating a skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chiles (if using) for about 30 seconds per side until fragrant, but not burnt.
Place them in a bowl and cover with hot water. Let them soak for 15–20 minutes to soften.
Step 2: Sear the Beef (Optional but Recommended)
While the chiles soak, cut the beef into large chunks and season generously with salt and pepper.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Sear the beef on all sides until browned — this adds depth and flavor. Work in batches if needed.
Transfer seared beef to the slow cooker.
Step 3: Make the Adobo Sauce
Drain the softened chiles and place them in a blender. Add:
-
Onion
-
Garlic
-
Chipotle peppers in adobo
-
Cumin
-
Oregano
-
Cinnamon
-
Cloves
-
Paprika (if using)
-
Apple cider vinegar
-
Sugar
-
Tomato
-
2 cups beef broth
Blend until completely smooth. If desired, strain through a fine-mesh sieve for a silky sauce.
Taste and adjust salt or heat levels.
Step 4: Slow Cook the Birria
Pour the adobo sauce over the beef in the slow cooker. Add 1–2 bay leaves and an extra cup of beef broth if the mixture looks too thick — you want the beef to be mostly submerged.
Cover and cook:
-
Low: 8–10 hours
-
High: 4–5 hours
The meat is ready when it falls apart easily with a fork and the broth is rich and dark.
Step 5: Shred the Meat
Remove the bay leaves. Transfer the beef to a cutting board or bowl and shred with two forks. Skim off excess fat from the consomé (broth), or keep it for flavor.
Return the shredded meat to the slow cooker to keep warm.
How to Serve Birria
1. As a Stew (Traditional Style)
-
Ladle meat and broth into bowls
-
Garnish with chopped onion, cilantro, and lime wedges
-
Serve with warm corn tortillas or Mexican rice
2. Quesabirria Tacos (Street Food Style)
-
Heat a skillet or griddle over medium heat
-
Dip corn tortillas into the surface fat of the consomé
-
Place on the skillet and top with cheese (Oaxaca, mozzarella, or Monterey Jack) and birria
-
Fold, cook until crispy and golden
-
Serve with a side of consomé for dipping
3. Birria Rice Bowls
-
Scoop rice into a bowl
-
Top with shredded birria, pickled onions, and avocado
-
Drizzle with consomé and crema
4. Birria Nachos
-
Layer tortilla chips with cheese, birria, and toppings
-
Broil until melted
-
Add fresh garnishes like jalapeños, cilantro, and crema
Variations
Beef & Lamb Birria:
Mix chuck roast with lamb shoulder for deeper flavor.
Spicy Birria:
Add extra chipotle peppers or a dried chile de árbol for more heat.
Birria Tacos al Vapor (Steamed):
Instead of crisping the tacos, steam them for a softer texture.
Vegetarian Birria:
Sub mushrooms or jackfruit and use veggie broth; the sauce remains the star.
Instant Pot Version:
Use the sauté function to sear meat. Pressure cook on HIGH for 45 minutes, natural release for 15.
Tips for the Best Birria
-
Sear the Meat: While optional, browning adds extra flavor that you’ll taste in the final dish.
-
Don’t Skip the Chile Soak: This ensures the peppers blend smoothly and unlocks their flavor.
-
Use a Blender, Not a Food Processor: Blenders create a smoother adobo sauce, especially important if you’re skipping straining.
-
Make it a Day Ahead: Birria tastes even better the next day as flavors deepen overnight.
-
Degrease if Needed: For a lighter broth, skim the fat after cooling and reheating.
-
Strain for Smoothness: Straining the sauce after blending results in a silkier, restaurant-quality texture.
Make-Ahead, Storage, and Freezing
Make-Ahead:
You can prepare the adobo sauce and refrigerate it up to 2 days in advance. You can also marinate the meat overnight in the sauce before slow cooking for extra flavor.
Storage:
Cool leftovers completely and store in airtight containers. Birria will keep in the fridge for up to 5 days.
Freezing:
Freeze in portioned containers for up to 3 months. Reheat slowly on the stove or in the microwave.
Bonus: Freeze some consomé separately for quick taco nights.
Frequently Asked Questions (FAQ)
Can I use a different cut of beef?
Yes! Beef shank, brisket, or short ribs work well. Choose a well-marbled cut for best flavor.
What can I use instead of dried chiles?
If you can’t find dried chiles, substitute 3 tablespoons chili powder total. It won’t be as complex, but still
Can I make birria without a slow cooker?
Absolutely! You can make it in a Dutch oven or large pot on the stove over low heat, simmering for 2–3 hours.
Can I make birria tacos ahead of time?
Yes, prepare and fry the tacos, then freeze them. Reheat in the oven at 350°F (175°C) until crispy and hot.
Final Thoughts
Slow Cooker Mexican Beef Birria is the ultimate comfort food, offering rich, savory flavors with minimal effort. Whether you’re making tacos, stews, or bowls, this dish will win over your taste buds and impress guests. The use of the slow cooker makes it an easy, hands-off way to cook a traditionally labor-intensive dish, with results that rival any restaurant’s version.
Slow Cooker Mexican Beef Birria Recipe
Ingredients
- 3–4 lbs beef chuck roast (or short ribs for a more authentic cut)
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 dried pasilla or mulato chili (optional, for extra depth)
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 2 roma tomatoes, quartered
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp ground cinnamon
- 4 cups beef broth (or water)
- 1 tbsp apple cider vinegar
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Prepare the chilies:
Toast the dried chilies in a dry skillet over medium heat for 2–3 minutes, or until fragrant. Be careful not to burn them! Once toasted, place them in a bowl and cover with hot water. Let them soak for 15 minutes to soften. - Blend the sauce:
After the chilies have softened, blend them with the onion, garlic, tomatoes, cumin, oregano, cinnamon, apple cider vinegar, and about 1 cup of beef broth in a blender or food processor until smooth. You may need to add a little more broth or water to help blend the sauce. - Prepare the beef:
Season the beef with salt and pepper. Cut it into large chunks if needed to fit into the slow cooker. - Slow cook the beef:
Add the beef to the slow cooker along with the sauce you just blended, bay leaves, and the remaining beef broth. Stir to combine. - Cook:
Cover and cook on low for 8 hours, or on high for 4 hours, until the beef is tender and easily shreds with a fork. - Shred the beef:
Once the beef is done, remove it from the slow cooker and shred it using two forks. Discard any bones (if using short ribs) and bay leaves. Return the shredded beef to the sauce in the slow cooker and stir to coat. - Serve:
Serve the birria with warm tortillas (corn or flour), cilantro, chopped onions, and a squeeze of lime. You can also dip the tortillas in the rich broth for extra flavor.