Go Back
–+ servings
Birria (Slow Cooker)

Slow Cooker Birria: Tender Tacos Bursting with Flavor

This Birria (Slow Cooker) recipe captures the essence of Jalisco with tender beef & rich spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 pieces Guajillo Chilies Adds rich, smoky flavor; substitute with dried ancho chilies if unavailable.
  • 2 pieces Ancho Chilies Provides sweetness and depth; use more guajillo if needed.
  • 1 piece Arbol Chilies Contributes heat; adjust quantity based on spice preference.
  • 4 pieces Tomatoes Forms the base of the sauce; use canned if fresh are not in season.
  • 1 piece Onion Enhances sweetness and flavor; yellow onion is preferred.
  • 4 cloves Garlic Introduces aromatic flavor; opt for fresh for the best results.
For the Birria
  • 3 pounds Beef Chunks Chuck roast is recommended for tenderness.
  • 4 cups Vegetable Broth Chicken broth can be used as a substitute.
  • 1/4 cup Vinegar Apple cider vinegar gives a milder taste.
  • 1 tablespoon Spices Cumin, oregano, cloves, cinnamon, ginger, salt, and pepper.
  • 2 pieces Bay Leaves Provides depth of flavor.

Equipment

  • Slow cooker
  • blender
  • Medium Pot
  • Oven
  • Sheet Pan

Method
 

Step-by-Step Instructions
  1. Begin by prepping your dried guajillo, ancho, and arbol chilies. Remove the stems and seeds, then rinse them under cold water.
  2. In a medium pot, cover the cleaned chilies with enough water and bring it to a gentle simmer. Allow them to simmer for 15 minutes until they soften.
  3. Preheat your oven's broiler. Arrange tomatoes, onion, and unpeeled garlic on a sheet pan, and broil for 4-6 minutes until they’re charred.
  4. Once the chilies are soft, transfer them to a blender along with the charred veggies, vegetable broth, vinegar, and spices. Blend until smooth.
  5. In the slow cooker, place your beef chunks. Pour the prepared sauce over the beef and mix gently. Add bay leaves.
  6. Cover the slow cooker and set it to cook on low for 8-9 hours or high for 4-5 hours.
  7. Once cooking time is up, carefully remove the beef chunks from the slow cooker. Shred the beef into bite-sized pieces, then return to the slow cooker.
  8. Dish out your slow cooker birria with your favorite toppings or serve as a stew.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Don't skip fresh toppings like onion and cilantro for added freshness. Store leftovers in airtight containers for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!