Slow Cooker Birria Recipe (Birria de Res)

This Slow Cooker Birria de Res is rich, smoky, and fall-apart tender. Made with beef chuck roast, guajillo and ancho chiles, and warm spices, it’s perfect served as a hearty stew or shredded for tacos, quesabirria, Birria Ramen, and more.

Long before birria was all over social media, birria was something special in my family.

When I was a little girl growing up in Los Angeles, we’d drive to Tijuana to visit my grandfather. Every visit included one stop that never changed—a tiny family-run restaurant from Jalisco that served only one thing: birria.

The dining room was dimly lit, with plastic tables and chairs. It arrived in a simple paper bowl with a plastic spoon, steaming hot and filled with the most incredible aroma of dried chiles and slow-cooked meat.

I still remember watching my grandfather savor every spoonful.

I had no idea those childhood trips would one day inspire one of the most popular recipes on Mama Maggie’s Kitchen.

Back then—more than 40 years ago—birria wasn’t trendy. You didn’t find birria tacos on every corner or endless videos online. It was simply a beloved regional specialty that families made and shared.

Today, every time I make this recipe, it brings me right back to those weekends in Tijuana. I can still picture that little restaurant, and I often wonder if it’s still there.

That’s the kind of food memory I hope this recipe creates for your family, too.

Over the years, hundreds of readers have taken the time to rate this recipe and share their experience. Nothing makes me happier than hearing that this birria turned out just as delicious in your kitchen as it does in mine. Here’s what one reader had to say:

Thank you for trusting my recipes and taking the time to leave a review. Your feedback helps other readers cook with confidence.

Sear the Beef

Sear the meat all sides on medium heat to lock in the flavors. Mmm… imagine the smell! It’s Mexcellent! 😃 Don’t rush this step. A deep brown crust adds incredible flavor to the consommé.

The best cut of meat to use is boneless beef chuck roast. Chop into beef chunks for searing in batches.

Originally, this recipe was made with goat meat. You might also find people who make with lamb.

Prep the Chiles

These dried chiles give birria its signature smoky flavor. We’re using guajillo chiles and ancho chile.

To rehydrate the chiles, cover them with hot water and soak for 5–10 minutes until softened.

Guajillo and ancho chiles create the traditional flavor of birria. If you can’t find guajillos, chipotle peppers can add smoky flavor, but the taste will be different.

Make the Adobo Sauce

Add the spices, the reconstituted chiles, liquid, bouillon, and garlic to the blend. Blend until smooth. Since we are not straining, make sure it is fully blended. You might need to blend a second time.

Not a fan of bouillon? Use beef broth instead.

For a smoother adobo sauce, strain the sauce. Set this aside until ready to use. This is what will help create a rich consommé.

If the sauce tastes too spicy, add 1-2 tomatoes to the blender and blend away. They will help reduce the heat level.

Back to the beef… The slow cooker is your friend in the kitchen. You can go shopping, go horseback riding, watch two movies, and your food will not burn. Gotta love that!

This crockpot birria recipe is sure to be a hit, but just in case… Stovetop and instant pot instructions are in the recipe card below.

Slow Cook

Now time to add the sauce. You want the sauce to cover the entire piece of beef. If it doesn’t for some strange reason, add more water and a little more salt or simply add beef broth.

Slow cook the meat – Set it on low for 6-8 hours, or high for 4-6 hours. The meat will be fall-apart tender and ready to eat.