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.
Looks delicious. Can I used dried peppers for this? Still heat it up to release flavor?
Thanks Colleen
Dried chiles are used to make the sauce.
How long should I slow cook a 6lb chuck roast using this recipe?
Thanks
In the slow cooker, set it for 8 hours on low. The meat will be fork tender.
I thought I read somewhere in the comments that there was a section on the recipe where we could adjust the servings and it would recalculate all the ingredients but I can’t figure out where or how, an I wrong?
You can adjust almost all my recipes except for this one. This recipe is on a different recipe plugin. Sorry.
Maggie, buen dia.
What cut of beef works best with this recipe?
Chuck, Sirloin, Round, etc???
Rick
I use chuck roast.
I have never had Mexican stew before, so thought I would give it a try. Wow! It was delicious! Will definitely make this again!
So glad you enjoyed it. Such a great recipe!
Love Mexican food and loved this recipe! The beef was so juicy and tender!
That’s great to hear! Yes, the beef comes out really tender.
Hello Maggie, if I make this recipe over the stove top, would it be on high heat or medium? Only about two hours?
I want to make this recipe soon. I’ll be looking forward to your reply. Thank you!!
To make birria de res on the stove top, start with medium. After about 20 minutes, turn it to medium low.
:Hello! Do you think Chamorro would work well with this birria recipe? And, do you think it would make a good filling for tamales? Thank you.
Yes! Chamorro is perfect for birria and for tamales.
This dish makes my mouthwatering!
It is so easy and so delicious.
I am sure everyone will love this!
Glad that you found it easy and delicious as well. Thank you!
Such an awesome recipe, it looks so yummy! I love slow-cooked food, it brings out the best taste and flavor of any dish! I’ll definitely make this at home! Thanks!
You won’t regret it. This recipe is super tasty!
Maggie, te amo a ti y tus recetas. I’ve been using this recipe for 3 years now and everyone including myself absolutely loves it. Over time, I’ve experimented and modified a few small things and I honestly think you should try it once. I do everything the same way except I put about 6-7 de guajillo, 4-5 de ancho, y 2-3 chilitos de arbol. I add half a medium sized white onion to the sauce along with 6-7 garlic cloves to the blender. I also put a tiiiny bit less cinnamon than 1/4th of a whole stick. I exchange half of the salt in the blender for some of the beef bouillon and add more of the remaining chile water than 1 cup. If I feel it needs more salt 1 hour before being fully cooked, I add a bit more beef bouillon. Regardless, this recipe is the best. You rock.
Mil gracias por tus palabras. So happy you enjoy this recipe! I even go back to this recipe each time I make birria.
How long would I pressure cook this ?
I have another post showing Instant Pot instructions https://inmamamaggieskitchen.com/instant-pot-birria-tacos/
Hola\, mi Espoo es de Texas y obsecionado con los platillos mexicanos, pero birria es us platillo favorito.
Voy a seguir las instrucciones paso por paso esperando quest esta receta Lego guste, he cocinado otras recetas y no le gustaron. Wish me luck por favor! 🤞🏼
Segurito le va encantar esta receta. Provecho!
This recipe was a hit with our family. My husband is Hispanic and comes from a family of incredible cooks. I made this for tacos one day while everyone was over swimming and the all loved it! The last time I made it I added one small can of chipotle (chiles and the sauce). It was a bit too spicy for me (I have no tolerance) but my husband and kids say that I need to make it like that from now on! Thank you so much for this recipe!
Yay! Happy to hear you guys enjoyed this recipe!
I’m excited to try this recipe. My in laws are from Durango and hoping to impress them. Im using about 7lbs chuck roast, is it safe to close to double this recipe?
Yes, 7lbs is close to double what the recipe asks for. Taste it at the end and adjust for broth and water, if needed. iArriba Durango!
Think this would be okay with brisket? And what temp and how long in a Dutch oven. I have a 7lb brisket!
I’ve never tried it with brisket. If you do end up trying it out, can you come back and let us know what you did and how it turned out?
Absolutely LOVE this recipe! I’ve lost count of the number of times I’ve made it since discovering it last year, I have it memorised 😀
Also, I’d never had Birria before, I was looking for a Mexican beef recipe when I came across it. Tried Birria at a highly rated Mexican restaurant recently and it couldn’t hold a candle to this recipe. Thank you!
I love reading these types of comments. Glad you enjoy this recipe!
Hello. Can I cook the barbacoa in a slow cooker? I saw the slow cooker birria recipe. I’m wondering if the cook time would be the same. Thank you 😊
Yes. Same as the slow cooker birria recipe.
4 hours on high.
6-8 hours on low.
This recipe is fantastic and easy. I have surprised quite a few Latin friends by being a gringo and showing up to parties with a pot of this deliciousness 😀
Thank you for sharing!
Glad you enjoyed this recipe.
Hi Maggie, I love you recipe, so much that I’m using it for my sons birthday. I was wondering how long would I cook it on the stove top if I’m making 15x the recipe?
If you go to the recipe card, there’s an arrow over the servings. Move that over to adjust to the servings you want. It will recalculate the ingredients for you too. Happy Birthday to your son!
Hello, a friend highly recommended your recipe and I can’t wait to make it. Would I change anything in the recipe to make this into birria tacos? Thanks.
No. I make birria tacos using this recipe all the time. Hope you enjoy!
This has been my go to recipe for the last 2 years! So easy to make, tasty, and definitely filling. I usually double the recipe so we can have leftovers for the next day. My husband and kids go crazy whenever I make this.
It makes my day, week, month, year each time I get messages like this. So glad you have loved this recipe for TWO years!!
Wow!! My mom’s from Jalisco and LOVES birria. For my son’s birthday next Saturday I wanted to make something special so I decided to do a trial run for my family before the birthday celebration. My boys DEVOURED it. My husband who grew up on the border and is used to the yummiest Mexican food LOVED it. It’s not birria de chivo but it did not disappoint. I made it in the instant pot and I can’t wait to make this for my son’s bday next Saturday! Thank you for making birria so accessible. I’m going to try your caldo de Albondigas tomorrow:)
Yolanda, that is wonderful to hear! Impressing someone from Jalisco is a big accomplishment. 🙂 You’re going to love the albondigas. Provechito.
How long etc. did you cook it in your Instant Pot?
I wrote a separate blog post on how to do it in the instant pot. To be very honest with you, that’s how I make birria now. It’s a lot faster. I only make it in the slow cooker when I want to make a LARGER amount of birria. Here is the birria instant pot recipe https://inmamamaggieskitchen.com/instant-pot-birria-tacos/