Rich, deeply flavorful, and fall-apart tender, this slow cooker Birria de Res brings the soul of Jalisco, Mexico, straight to your kitchen. Traditionally made with goat, this modern version uses beef chuck roast simmered in a bold, spicy chile sauce until juicy and shreddable. Whether served as a comforting stew or tucked into cheesy quesabirria tacos, this dish is pure Mexican comfort food.
Why You’ll Love This Recipe:
- Flavor-packed: The combination of dried Mexican chiles, spices, and slow cooking brings incredible depth to the beef.
- Set-it-and-forget-it: Once everything is prepped, your crockpot does the work!
- Versatile: Serve as a stew or use the beef to make tacos, nachos, quesadillas, or burritos.
Ingredients
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
Instructions
- Prep the Dried Chiles:
- Remove stems and seeds from all chiles. Rinse to remove dust.
- In a saucepan, cover the chiles with water. Simmer over medium heat for 15 minutes until soft.
- Roast Vegetables:
- On a small sheet pan, broil tomatoes, onion, and garlic for 4 to 6 minutes until lightly charred. Peel garlic once cooled.
- Blend the Sauce:
- Add softened chiles and 1 cup of the chile water to a blender.
- Add roasted veggies, beef broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth (1–2 minutes).
- Slow Cook the Birria:
- Add beef chunks to a slow cooker. Pour sauce over the beef and stir gently. Add bay leaves.
- Cook on LOW for 8–9 hours or HIGH for 4–5 hours until the beef is tender and easily shreds.
- Shred & Serve:
- Remove bay leaves. Transfer beef to a cutting board and shred with two forks.
- Return shredded beef to the slow cooker and mix with the sauce (now called the consommé).
- Serve as a stew or use for tacos, nachos, or quesadillas. Garnish with onion, cilantro, and lime.
Tips & Variations
- No slow cooker? Sear the beef in a Dutch oven, pour in the sauce, bring to a boil, then cover and simmer on low for 3 to 3.5 hours.
- Milder version: Use fewer arbol chiles.
- Make-ahead: Blend the sauce the night before and refrigerate until ready to use.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
How to Serve
- Classic Birria Stew: Serve in bowls with consommé, chopped onions, cilantro, and lime.
- Quesabirria Tacos: Dip tortillas in consommé, crisp one side in a skillet, top with cheese, beef, onions, and cilantro, fold and fry until crispy.
- Nachos: Use birria instead of ground beef for a rich twist on nachos.
Enjoy the authentic taste of Mexico right at home with this comforting and crowd-pleasing beef birria!