This slow cooker birria recipe is the perfect way to enjoy rich, authentic Mexican flavors without spending all day in the kitchen.
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Traditionally from Jalisco, Mexico, birria is a slow-cooked stew made with tender beef simmered in a deeply flavorful chile-based sauce.
Whether you serve it as a comforting stew or turn it into crispy birria tacos, this dish is guaranteed to be a family favorite.
Table of Contents
👩🏼🍳 Instructions
Sear the meat all sides on medium heat to lock in the flavors. Mmm… imagine the smell! It’s Mexcellent! 😃
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.
These dried chiles are what give amazing smokiness flavor to the beef. We’re using guajillo chiles and ancho chile.
Full ingredients list is below in the printable recipe card.
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 your stems removed, deveined, and seeds removed chiles in a stock pot. You will need to use a pot that can handle all the chiles.
Reconstituting chiles means they have to soak in hot water. This does not take long. 5-10 minutes at the most.
There really are no substitutions for these two types of chiles. If you can’t find guajillos, use chipotles. They have great smoky flavor.
To make this birria sauce recipe, 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.
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 our beef… salt and pepper the side that’s up. Then turn and sear the uncooked side. You really want color on your beef. Don’t skip this step. It helps lock in some amazingly delicious flavors.
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.
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
- Beef Birria is typically served with raw diced onion, chopped fresh cilantro, lime wedges, and a dozen tortillas.
- Or, you can take it up a notch and use the shredded meat to make Birria Ramen, Instant Pot Birria Tacos (also known as quesabirria tacos), Birria Burritos, even Birria Tamales!
🥩 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.
Hi Maggie, so as I have posted before, I have made this birria and it was a great hit. So because of that I want to double the amount of meat. Does that mean I should double the ingredients for the chiles (10 guajillos instead?), also will I add 2 tblsp of beef bullion?
If you are doubling the recipe you double every ingredient
cuanto tiempo en estufa de gas
yo la ise esta receta con carne de puerco y salio riquisima con los mismos infredientes
Yo la ise y esta muy rrica
Ruben, yo la ago en la estufa y cuando uso chuck dura como tres horas imedia a cuatro creo porque es un troso gruezo. Pero ahora la ago con chamorros de res (beef shanks) y solo dura aproximadamente de dos horas a dos imedia pero la reviso a las dos horas. Empiezo a fuego medio y cuando empiza a hervier le bajo a bajo (low heat) para que se cuesa a fuego lento. Sellar(sear) la carne es sumamente importante. No solo le da mejor sabor sino la carne no suelta toda la sangre cuando la empiezas a cocer. Si sigues la receta tal como Maggie dice tendras una deliciosa birria. Eso si asegurate de que cubras toda la carne con agua, asi que asegurate que tenga suficiente sal. Yo antes de sellar la carne la salo uso una cucharadita de sal por cada libra de carne. Suerte.
How many does this recipe feed? 🙂 so excited to try it !
After recently eating excellent tacos de birria in Mexico, I was on the hunt for a recipe so I could make them at home. This recipe is it!! This birria is absolutely delicious! It was fantastic right after I made it but even better a few days later when the flavors had more time to marry. The measurements are spot on! The only thing I did differently was to leave the cinnamon piece whole instead of grinding it up with the chile mixture. I also made it in an instant pot and it turned out perfectly! Muchisimas gracias para la receta!!
I am so happy I found your page! I’ve made the sopa de conchas and the birria de res so far. Both have been hits with my family and friends. I love that your birria recipe is simple yet flavorful!
I have bookmarked your page for future yumminess!!
I don’t understand the cinnamon stick. Since it is ground with the other ingredients couldn’t I just use a bit of ground cinnamon?
Sure! You can use ground cinnamon. 1 -3″ stick = 1/2 teaspoon ground cinnamon
Will not ever add cinnamon again. Not sure why it’s in the recipe..
Cinnamon is an ingredient in many birria recipes.
FOLLOWED THE RECIPE EXACT AND ALL I SMELL IS CINNAMON, MY DISH WAS RUINED HOUSE NOW SMELLS LIKE A YANKEE CANDLE. THE SOAKED CHILIS SMELLED GREAT, BUT I SHOULD HAVE NEVER ADDED CINNAMON.
Don’t try to change the recipe. Just add less next time or not at all. It’s been tradition for hundreds upon hundreds of years
Can I substitute the Res with goat instead?? Would it be the same steps??
I pulled up your bookmarked chilaquiles recipe for tonight (I’m making your homemade sauce as well), and I noticed this birria recipe on the side bar so I had to click because of a recent experience I had.
I ordered it last week from a neighborhood Mexican restaurant that I love. I took it home to go. It was the first time I tried birria and it was not edible. Oh, I was so, so disappointed.
It war over-salted to the point of inedibility. The meat was succulent and the spices (minus salt) seemed just right, everything was perfect, except for that salt. It was like a salt lick. Man, what a waste of food that was. I kept trying to eat it. I had to give up. I had my son try it just to make sure it wasn’t me. Big sigh.
ANYWAY, I am very pleased to see this recipe and I am going to try it. It’s now in bookmark recipe file. Reading through the whole thing, I bet it is going to be splendid. Thank you!
I don’t see the video part am I missing something?
Hello,what kind of roast beef you used .Thank you
it says chuck roast in the bottom of the recipe
Is this recipe the same as birria for tacos? I guess I’ll find out…i just made this today..but only used 3 cups of water…. hope it turns out ok for making tacos…
Hola Maggie, soy Lupita!! Soy de el bello Estado de Sonora en la frontera Norte de Mexico!! Y solo quiero agradecerte por la receta que has compartido en tu “blog” en estos momentos estoy preparandola!!! Y aqui entre nos, le dare una sorpresa a mi amado esposo preparandole su platillo favorito … El es oriundo de Guadalajara, Jalisco. ☺?? Ahora vivimos en Phoenix, Az. Saludos …
It is soo good I made it!!! Omg super easy!?thanks!
Do you have directions to make this in an instant pot?
Birria de Res is even easier in the instant pot! One pot solution. Less washing.. I need to update the blog post, but here you go in the meantime.
Turn on Instant Pot to Saute.
Add Oil.
Season Beef on both side.
Sear meat on both side.
Meanwhile make the sauce.
Add the sauce.
Cook on high pressure for 20 minutes per pound.
When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
Hope you enjoy!
You don’t add water like you do in the crock pot?
Hi, how much do you think I should make to feed 50 people? And would it be the same amount of spices?
I have a small crockpot, 4.5 quarts to be exact. Will this recipe still work or will mine overflow? I’m dying to make this!
It might. I suggest making this recipe for Slow Cooker Birria de Res cutting it in half. Or if you have a bigger pot, I’d make it on the stove. On slow for 1 1/2 to 2 hours. Happy cooking!
Hello Maggie,
I have to say I have scoured the internet looking for the perfect recipe for birria. It usually takes me forever to find one that I would like to make. Not that it matters but I am African American and my wife is Hispanic. Her parents are from Mexicali and Michoacán respectively.
I have never tasted birria but I love to cook for mi esposa y mi suegra. I am going to try this! Will that taste be noticeably different on the stovetop than in a slow cooker?
Thank you. That’s very sweet of you to say. On the stove, make the birria de res just as the recipe states, but place on the stove and cook for 1 1/2-2 hours until fork tender. Happy Cooking!
Tthis looks really good! I think I need to make these for myself and the kids. Love this idea!
I’m sure you’ll love this. Birria de Res is delicious!
Bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Thank you . This birria de rez is so yummy. Hope you give it a try. 🙂