The Best Slow Cooker Mexican Birria de Res (Beef Birria)

This Slow Cooker Mexican Birria de Res is rich, flavorful, and deeply satisfying. I love how tender the beef becomes after slow cooking in a smoky, spicy, and aromatic chile sauce. The result is a traditional Mexican dish that’s perfect for tacos, quesabirrias, or simply enjoyed in a warm bowl of broth. The slow cooker makes it incredibly easy to prepare while still delivering authentic, bold flavor.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into a restaurant-quality dish with minimal effort. The slow cooker does all the work, and the flavors just get better the longer they cook. The combination of chiles, spices, and tender beef creates a rich and complex broth that’s perfect for dipping tortillas or spooning over rice. It’s comforting, hearty, and ideal for feeding a crowd or enjoying leftovers the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Beef Birria:
4 pounds beef chuck roast, cut into large chunks

Chiles & Sauce:
10 dried guajillo chiles
5 dried ancho chiles
3 dried arbol chiles (reduce for less heat)
2 Roma tomatoes
1 white onion, quartered
6 garlic cloves, unpeeled
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried Mexican oregano (or marjoram)
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon (or 4-inch Mexican cinnamon stick)
1/4 teaspoon ground ginger
3 bay leaves

Optional Toppings:
Chopped white onion
Fresh cilantro
Lime wedges

Directions

1. I start by removing the stems and seeds from the guajillo, ancho, and arbol chiles. Then, I toast them lightly in a dry skillet over medium heat for 1–2 minutes until fragrant.
2. I place the toasted chiles in a bowl and cover them with hot water. I let them soak for about 20 minutes to soften.
3. Meanwhile, I roast the Roma tomatoes, quartered onion, and unpeeled garlic cloves in the same skillet until slightly charred. This adds a wonderful depth of flavor.
4. Once the chiles are softened, I drain them and remove the garlic skins. Then I add the chiles, roasted vegetables, beef broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger to a blender. I blend until the sauce is completely smooth.
5. I place the beef chunks into the slow cooker and pour the blended sauce over them. I add the bay leaves and make sure the meat is well coated.
6. I cover and cook on low for 8–9 hours, or on high for 5–6 hours, until the beef is fall-apart tender.
7. Once it’s done, I remove the bay leaves and shred the beef with two forks. I like to return the shredded beef to the slow cooker to soak up more of the sauce before serving.
8. I serve the birria hot with chopped onions, fresh cilantro, and lime wedges. It’s delicious as tacos or in a bowl with some of the flavorful broth.

Servings and Timing

This recipe serves about 6–8 people. It takes around 30 minutes of prep time and about 8–9 hours of slow cooking time on low (or 5–6 hours on high).

Variations

I sometimes use a mix of beef cuts like short ribs or oxtail for a richer broth. For extra smokiness, I add a chipotle pepper in adobo sauce to the blender. If I want to make quesabirrias, I dip corn tortillas into the top layer of the birria broth, fill them with shredded beef and cheese, and crisp them on a skillet until golden. I also like serving it over rice or with warm, freshly made tortillas.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even better the next day. For longer storage, I freeze it for up to 3 months. When reheating, I warm it gently on the stove over low heat or in the microwave, adding a splash of broth if needed.

FAQs

What cut of beef works best for birria?

I prefer beef chuck roast because it becomes tender and flavorful, but short ribs or brisket also work well.

Can I make this on the stovetop instead of a slow cooker?

Yes, I can simmer it gently in a large pot for 3–4 hours until the meat is tender.

How spicy is this recipe?

It’s medium-spicy with the listed chiles, but I reduce or omit the arbol chiles for a milder version.

Can I make this recipe ahead of time?

Yes, I make it a day in advance. The flavors develop even more overnight, and it reheats beautifully.

What do I serve birria with?

I love serving it with corn tortillas, chopped onions, cilantro, lime wedges, and a cup of the broth for dipping.

Can I use a different type of meat?

Yes, I can make birria with lamb, goat, or even chicken for a lighter version.

How do I get a smooth sauce?

I blend the sauce thoroughly and strain it through a fine-mesh sieve before adding it to the slow cooker for the best texture.

Can I make it less oily?

I chill the broth after cooking and skim off any fat that rises to the top before reheating.

How can I make birria tacos with this recipe?

I dip tortillas in the top layer of broth, fill them with shredded beef and cheese, and pan-fry until crispy on both sides.

Can I use store-bought chili powder instead of dried chiles?

I can, but I prefer using whole dried chiles for the most authentic and complex flavor.

Conclusion

This Slow Cooker Mexican Birria de Res is one of my all-time favorite comfort dishes. The tender beef, rich chile sauce, and warm spices create a meal that’s both hearty and unforgettable. I love how easy it is to prepare in the slow cooker, making it perfect for special occasions or a cozy weekend dinner. Once I tried it, it instantly became a staple in my kitchen.

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