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
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.
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.
So blending the cinnamon stick won’t leave like pieces of stick in the sauce?
No. I’ve never had this issue. You can always strain the sauce just to be sure.
This looks amazing! I just got a new slow cooker so I’m planning on using it every day! I can’t wait to try it. THank you for sharing.
Glad you liked it! Hope you try it
Wonderful Recipe! I made this recipe in the oven. It was delicious. Thank you.
I think so too delicious glad you liked it
In the instructions it says to put the chilis a pot of hot water, but in the actual recipe it says to toast the chilis then soak. Is it better to just soak then or toast them first?
Toast then soak. It will enhance the chile flavor, but toasting is totally optional.
Thank you for sharing your recipe. When you used your instant pot did you do a slow release or a quick release.
Slow release is what I used. I did this recently. I was planning on making it again this weekend. If so, I’ll try it with the quick release and update here.
Omg i made this yesterday nowcin my kitchen making more and it such a easy recipe love the recipe as is thank u for sharing i never used a crock pot when i saw this recipe i went and bought one. Glad i did
Wonderful! I love it when people make my recipes. Glad it was a hit!
Has anyone made this in an Instapot? Curious how long it will take?
I recently made this recipe in the instant pot. It takes 45 minutes at high pressure.
Omg.. I’m making this birria recipe tomorrow see how it comes out is my first time doing birria😬
You’re going to love it!! Hope you enjoy!
I made the sauce but I blended the bay leaves? Was I not supposed too?
I am making it tomorrow, I was preppinh the sauce ahead of time… please advice
Yes, blend the bay leaves. Or take them out later. Whatever you decide is fine. Hope you enjoy the Birria!
Muchas gracias por compartir la receta, yo soy de Durango, Mx and I can’t wait to tried this recipe this weekend!!! 🙂
Que bueno que te gustó. Te va a encantar!
First time making this soup and it came out really good .. I’ve been craving this for a while and decided to make it myself, found this recipe and it came out perfect !!!!!
So good right? We love this one too
Que carne es el rost beef
Roast beef es el corte que uso, o también lomo o diesmillo. Lomo está abajo del diesmillo y es más grasoso. Los dos cortes de carne se pueden usar.
Got a 5.5 lb chuck and made 1.5 times the chile sauce, got it in my crockpot now. Will update later but sauce is amazeballs already. I added 2 roasted tomatoes to the blender and chopped an onion to get the browned bits out after the sear. My house smells amazing, can’t wait for 4pm!
How exciting! I wish I were at your house!!
Muchas gracias por la receta! Saludos de una Duranguense. 👋
I love to make this recipe but we go with 10 guajillo and 4 chilli de arbols 1 yellow onion cut in half in the slow cooker(just take it out at the end, onion will spoil the leftovers)..I add a little sugar 1/2 T it helps with the bitterness..we serve it like the picture but add finaly diced cabbage, we also make fried tacos with the meat and dip in the stew…Corn tortillas, mexican cheese ( we use Oaxaca) fry then up in a little oil and fold..awesomeness..Thank you for sharing
Everything g sounds really yummy! Glad you enjoyed this.
doubled up on the recipe and it came out some what bitter not sure why, used chuck roast as well. im used to it having all the essence of this dish maybe even a little more with the “Christmas” flavor living in Arizona but not the bitterness. its probably totally my fault but maybe i might try adding some sugar to balance the bitterness? either way the idea was there some limes helped and it taste great after that.
I received double the meat so I used chicken broth to help lock in thats flavor as well
Did You blend the Bay leaves? How did it come out
Yes. I always blend the bay leaves. There are people who have commented that they should not be blended. I have also heard the same thing about the cinnamon. It has never been a problem when both are blended into the sauce. If you want to omit when making the sauce, and later on take them out, that’s fine too.
Delicious! I used this recipe on Christmas Day. Not a drop of it was left. I got sooo many compliments. I know I’ll be making it again. Thank you! 💕
That’s so good to hear! There are never any leftovers at our house either.
HELLO, I WOULD LOVE TO TRY THIS BUT WHAT IS THE RECIPE FOR STOVE TOP? THANK YOU 🙂
You can do it on stovetop as well but it’s better when you marinate the meat for a few hours and then layer in a steam pot and cook on med heat for about 4 hours or on low heat for about 8 hours. The only difference is that you need to make sure that you have water in the pot as it will evaporate
Can I use boneless roast or is it better to use a bone in? Also you blend to bay leaf? I always thought you are not supposed to eat a bay leaf just put in whole and take out before serving.
No you don’t blend the bay leaves
You can do that too. Make the sauce without the bay leaves. Then add the bay leaves when the meat is stewing and remove after the meat has cooked. Either way works.
Hello-
Has anyone tried adding tomatoes or chile California to this reciepe. I have made it once before but I’m wanting to add a tomato or 2 but not sure?
I’ve never added tomatoes to this recipe or chile california. I’m curious if anyone has ever adjusted the recipe and how it came out.
I have not added chile California but have added 3 chiles de arbol to give it a little spice and OMG DELICIOUS 🙌🏻
That’s when you get into Chile Colorado country..
Right! Yes. both dishes are delicious.
I add a Roma tomato, blended with some water
I really need to try it with a tomato. Thanks for making this recipe.
My mom actually adds some tomatoe sauce or paste (small can) to hers.
Someone else asked me if it was ok to add tomato, but I’ve never done it that way. Good to know! Thanks for sharing.
Yes, I’ve added Chile California and I squeeze the juice of one whole orange in the mixture… 👌🏼
Sounds delicious!
Is this spice …I so want to try this. I just can’t do spicy as much as I love it.
Not spicy at all
I made it just like Maggie’s.. It came out so delish.. And I added a Chipotle pepper and gave it a little kick.. It was a hit.. Gracias…
That is awesome. I am so happy that you liked this recipe.
It really isnt spicy, I added chille de árbol to make it even more spicy
True. It’s a very savory sauce. Chile de arbol is a good way to make it spicier.
WOW…Im so glad I found this. I’ve been trying to make Birria they way they do it in Sanora Mexico and I finally found it. This is EXACT to the region. I know other regions of Mexico may do it a bit different but this is the way my kids and I love it. They have relatives in Magdalena MEX and this is the first thing we find to eat when they visit. They generally serve it in the mornings with corn tortillas. Oh I love this stuff! THANK YOU…now we dont have to drive to Mexico to get some.
We live close to the border so I have alot of Mexican friends and they don’t even get this close. One thing I think is important to point out is you must use the FRESH cilantro, cabbage, onion and lime…I didt see lime up there but to me…its part of the soup like eating menudo which Im sure it is for you too. Some people don’t know that. Cheers
So glad you liked this recipe Christine! It’s delicious .