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.
Quick Recipe Notes
- Authentic flavor, easy method. Traditional birria simmers for hours. This slow cooker version delivers the same rich flavor with very little hands-on time.
- Use chuck roast. It’s affordable, easy to find, and becomes perfectly tender after slow cooking.
- Don’t waste the consommé. It’s delicious served as a stew or for dipping tacos.
- Even better tomorrow. The flavors deepen overnight, making leftovers even more delicious. Freezer friendly. Freeze the meat and consommé together for an easy future meal.
- So many ways to serve it. Make tacos, quesabirria, Birria Burritos, even Birria Tamales!
-Maggie
Why You’ll Love This Recipe ❤️
- Family recipe inspired by childhood trips to Tijuana
- Easy slow cooker method
- Authentic Mexican flavors
- Perfect for tacos or stew
- Over 860 reader reviews
My Favorite Childhood Memory of Birria
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.
🌟 What People Are Saying
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.
👩🏼🍳 Instructions
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.
It’s easy to devein and remove the seeds from the chiles. Start by cutting off the tops, or the stems.
Then cut them lengthwise. Do you see the seeds? You don’t want these in your sauce. Remove them. You won’t be able to get all of them. Just remove as many as you can. If you can remove any veins, remove them too.
Place the stemmed, seeded, and deveined chiles into a large stockpot. You will need to use a pot that can handle all the chiles.
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.
To make birria sauce, you will need all these aromatics. Spices like ¼ cinnamon stick, thyme, Mexican oregano, cloves, laurel leaves (or bay leaves), salt, and pepper. It sounds like a lot, but each spice brings a lot of flavor to the dish.
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.
🫙 Storing & Reheating Instructions
- Store leftovers in airtight container in the refrigerator.
- Reheat in a microwave covered for 2 ½ to 3 minutes.
🥘 How To Serve
- Serve Beef Birria with diced onion, chopped cilantro, lime wedges, and warm corn tortillas. Spoon plenty of consommé into bowls.
- Or, make it faster with this recipe for Instant Pot Birria Tacos (also known as quesabirria tacos), and use leftovers to make Birria Quesadillas, and Birria Pizza.
🥩 More Mexican Beef Recipes
- Barbacoa de Res (Beef Barbacoa)
- Carne con Papas (Beef and Potatoes)
- Salpicon de Res (Cold Beef Salad)
- Caldillo (Mexican Beef Stew)
- Milanesa de Res (Fried Beef Steak)
- Carne Asada Street Tacos
This slow cooker birria recipe delivers bold, authentic Mexican flavor with minimal effort. Juicy shredded beef and a rich consommé make it perfect for tacos or serving as a stew.
😋 Hungry for More
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Slow Cooker Birria Recipe (Birria de Res)
Ingredients
- 4 lbs roast beef
- 3-4 cups water
- 5 dried chile guajillo
- 2 dried chile ancho
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 clove
- ¼ whole cinnamon stick
- 1 tablespoon beef bouillon
- 2 laurel leaves or bay leaves
- 2 tablespoons oil
- Salt and pepper
Instructions
- Heat the griddle, or pan.
- Toast the chiles on the griddle for 2-3 minutes.
- Turn frequently.
- Make sure they do not burn.
- If they burn, discard the chiles and start again.
- Once toasted, transfer to a heatproof bowl.
- Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
- Seed and devein the chiles, saving the water.
- Don’t worry if some seeds remain.
- Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.
- Blend until smooth.
- Set aside.
- In a large pot, heat two tablespoons oil.
- Add salt and pepper to the beef.
- Sear the beef on all sides.
- Once the meat is brown, transfer to the slow cooker.
- Add the chile mixture from the blender.
- Add enough water to cover the meat.
- Set slow cooker on low for 6-8 hours.
- Shred beef.
- Serve with diced onions, chopped cilantro, and tortillas.
Video
Notes
- Make the sauce as instructed above.
- Add oil. Press Saute.
- Season the beef with salt and pepper. Sear the meat on all sides.
- Remove the meat and add the chile sauce and water.
- Return the meat to the pot.
- Cover with lid. Press Pressure Cook. 55 minutes.
- Release pressure. Serve and enjoy.
- Make the sauce as instructed above.
- Keep the meat in the pot.
- Pour sauce over the meat.
- Cover with lid and cook for 2 hours.
- Until fork tender.
Could this be done a little faster stovetop?
Yes, you can make the birria de res on the stove. It needs to cook for at least an hour on low heat. You want the meat to be really tender. If after an hour it’s not as tender as you’d like it, let it go for another 30 minutes. You might also need to add more beef broth.
Can’t wait to make this. My family is also from Durango!
Wonderful! I love Durango. It has a very special place in my heart. iSaludos!
I made this recipe in my instant pot, but did add a little chivo and not only was it delicious, but it only took 1 1/2 hours. I come from a family where food is everything and my mom makes the best “birria”, but, even she thought was perfection. Can’t wait to make it again.
Can i prep the sauce, meat and put it in the fridge over night and put it in the crock pot in the morning?
I’m trying that!
Yes I think you are right, the chiles must have been old. I know that my mom had made enchilada sauce with the guajillos and I noticed the sauce was dark. How can I tell if they are old when I’m buying them?
Hi Maggie, I just made this for Nee Year’s Eve. Happy New Year 2019!! It turned out pretty good except that my sauce was dark and not like yours. I used the water that I boiled the chiles in. Was I not supposed to boil them? Was I only supposed to add boiling water to reconstitute them, because that water was dark and I think that’s why it had a little of a bitter flavor. I didn’t burn the chiles so I don’t know. Will definitely try it again, but next time will not add the water from the chiles ?.
Happy New Year! The chile water adds flavor to the Birria de Res. That’s why I say to use it in this recipe. Your problem might have been the chiles themselves. Not every chile is the same. You might have gotten some old chiles and that’s ok, but it transfers to the water. Or did you toast them too long? That would make them taste bitter. Next time, use water to be on the safe side. I have started to clean my chiles with a damp paper towel before working with them. In Mexico, the chiles are very dusty or dirty. Hope this helps!
Yes I think you are right, the chiles must have been old. I know that my mom had made enchilada sauce with the guajillos and I noticed the sauce was dark. How can I tell if they are old when I’m buying them?
Smell them. If they smell bad, or something is off, they are not good to use. Also look at the seeds. If the seeds are dark, it might not be an old chile.
Going to see how this goes. My blender up and died this morning, so I did all the steps up to the blender part and just poured everything over the meat (used ranch raised Chuck roast) hopefully this works
Do you have a mortar and pestle? Even just with a fork and mashing everything as best as you can. You should still get a very tasty Birria de Res.
This dish is perfect when you have the thyme to make it. Delicious! ?????
Lol. Birria de Res is very flavorful. There’s something about meat that’s been cooking for hours that I absolutely love!
I only trust this recipe hands down the best one yet!
My staple
Thank you. Glad you’re enjoying this recipe!!
Does this taste like chili? Has anyone added beans?
Traditionally, birria de res is not made with beans. You can serve beans on the side if you like. No, this does not taste like chili. It has a very deep, strong flavor especially with the cinnamon and the chiles. Very tasty!
Wow! Funny how similar our life stories are!! My husband is from a little ranchito in Zacatecas…. and my family is from Durango!
I’m making this for dinner tomorrow!!! Can’t wait!
You just gave me chills. I’m taking my dad to the airport in a few hours. He’s going home to Durango. Un saludo, paisana. 🙂
I just made this for dinner, it was amazing! Thank you for this slow cooker Birria recipe! I will be cooking this often….in winter specially. I love the convenience of coming home from work and knowing that I don’t have to cook and all I have to do is serve myself a big bowl of birria, yummy!
How awesome! So happy you enjoyed this recipe. My slow cooker is my bff in the kitchen. lol.
HI!
Happened to come across your website. Your recipes look delicious! I will have to try them! My family is from Durango too!
I’m always amazed at how many people are in the US from Durango. Always warms my heart. <3
Is this recipe too spicy for children? Id love to make this but afraid it comes out really spicy for my daughter.
Hmm.. I think that depends on the person. My son is 11, and he loves this recipe. We are Mexican, though, and he was raised eating spicy food. My husband is German, and he loves this recipe too. Here’s what I would do. If it’s too spicy for her, heat up some beef broth and add some of the beef. That will tame down the heat, and it will still have some of the flavors.
Hi there I’m making goat does it take the same amount of coping time in the crockpot?
Yes. Same time. Love this recipe with goat. Enjoy!!
Hi,
Great recipe! However, I would like to chat with you offline. I could not help but notice your grandfather’s resemblance to my grandfather and he was from Durango too. His name was Pedro Armando and I know he had a sister named Cruz. Do those names sound familiar?
Awww… I’m sorry. My grandfather was Eliseo. He did not have any sisters, but only one brother named Pablo. You never know. Maybe we’re related in another way.
ME ENCANTA SI QUIERO HACER PARA 50 PERSONAS QUE ME RRECOMIENDAS
PORDFAVOR. GRACIAS
can you please answer my question I need to to make birria for 50 people how many pounds do I need to make?
Sorry. There are a lot of questions and comments here, and I can’t find your original question.
For 50 people, I would buy 20 lbs of beef. You might want some extra just in case people get seconds. 25 lbs might be best. I used chuck roast for the cut of meat.
Ya encontre tu pregunta. 🙂 20-25 libras de carne de res.
muchas gracias me encantan todas tus recetas.
llo Tambien soy de durango
im going to try it im from Durango mexico
We are from Durango, Mexico. Saludos paisana!
Just reading the cooking instructions makes me hungry. And what makes it odd is the fact it’s 6:06 am. I definitely will give it a try. Thanks Amigo.
Great! Hope you enjoyed.
Loved how easy and delicious this recipe is! The broth was delicious and the meat was super tender. My parents are from San Mateo, Zacatecas and I can’t wait to make it for them.
Thanks for your recipe!
Thank you! So glad you made it. Zacatecas has a special place in my heart.