Slow Cooker Birria Recipe
This Slow Cooker Birria recipe is a rich and flavorful Mexican classic, perfect for tacos, stews, or quesadillas. Made with tender beef, dried chilies, and aromatic spices, it creates a deeply savory broth that’s irresistible. The slow-cooking method ensures the meat is juicy, fall-apart tender, and packed with bold flavors. Garnish with fresh cilantro, lime, and onions for a vibrant touch. Whether for Taco Tuesday or a cozy dinner, this dish is a guaranteed crowd-pleaser!
Ingredients:
For the Sauce:
2 whole dried ancho chilies
2 whole dried guajillo chilies
1/4 large white onion (quartered)
4 garlic cloves (or minced garlic)
1 tbsp avocado oil
1 (14.5 oz) can diced tomatoes
1 small can chipotles in adobo sauce (use 1 chipotle)
1 1/2 cups water (or beef broth)
1/4 tsp cumin
1/4 tsp ground ginger
1 medium bay leaf
1 medium cinnamon stick (or 2 tsp cinnamon powder)
1 tsp clove
1/2 tbsp dried thyme
1 tbsp dried oregano
1/2 tsp salt
4 tsp pepper
For the Meat:
1 lb beef chuck roast
1 lb bone-in short ribs
Instructions:
1. Prep the Chilies: Remove seeds and stems from dried ancho and guajillo chilies. Set aside.
2. Cook Aromatics: In a large skillet, heat avocado oil over medium heat. Add onion, garlic, diced tomatoes, and 1 chipotle in adobo. Cook for 5-10 minutes.
3. Soften Chilies: In a small pot, boil water or broth. Add dried chilies and simmer for 10 minutes.
4. Add Spices: Stir cumin, ginger, bay leaf, cinnamon, clove, thyme, oregano, salt, and pepper into the skillet. Add the softened chilies with their water to the skillet. Cook for another 10 minutes.
5. Blend Sauce: Let the mixture cool slightly, then transfer to a blender. Blend until smooth.
6. Salt and Sear Meat: Generously salt the beef chuck roast and short ribs. Place them in the slow cooker.
7. Strain Sauce: Using a fine mesh strainer or cheesecloth, strain the blended sauce into the slow cooker over the meat, pressing with a spoon to extract all the broth.
8. Slow Cook: Cook on low for 4-6 hours, checking after 4 hours to ensure the meat is tender.
9. Shred and Combine: Once cooked, separate the meat from the broth, discard bones, and shred the beef. Combine the meat with the broth again.
Tips for the Perfect Birria
Can’t find ancho or guajillo chilies? Substitute with pasilla or New Mexico chilies.
For a next-level flavor, top with fresh cilantro, diced onions, lime wedges, or melted cheese.
Serve your birria as tacos, over rice, or as a rich soup.
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