There’s something about slow cooker beef birria that feels like a hug on a chilly evening. I remember the first time I tried making it. The kitchen smelled like a mess of toasted chilies and spices, a little smoky, a bit sharp, and utterly inviting. I was halfway through browning the beef when the phone rang, and I left the skillet unattended for a moment—just a moment, but I caught the faintest whiff of something almost burnt, which honestly made me panic for a second. Thankfully, it wasn’t ruined, just added a touch of that deep, smoky edge that somehow made the dish even better. When the hours passed and the slow cooker finally revealed its treasure—tender, juicy beef bathed in a velvety sauce—I knew it was worth every little hiccup.

Why You’ll Love It:

The slow cooker does the heavy lifting, turning a handful of simple ingredients into something layered and complex without much hands-on time.
The sauce is rich and smoky with a hint of warmth from the chilies, but it’s not overpowering—just enough to keep you coming back for more.
It’s versatile: whether you pile it into warm tortillas, spoon it over rice bowls, or dip crispy tortillas into the broth, it adapts to your mood.
It’s simple — and that’s kind of the point. You don’t need to be a spice expert or a pro chef to get this right, just a little patience.

Even if you’re new to birria, this recipe feels welcoming. It’s not about perfection but about bringing a comforting, vibrant meal to the table. And yes, sometimes I forget a step or two, but that’s part of the fun—it’s forgiving.

Slow Cooker Beef Birria

Print Recipe

A rich and flavorful slow cooker beef birria recipe featuring tender beef simmered in a complex blend of dried chilies, spices, and aromatics, perfect for tacos, bowls, or dipping.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6

Ingredients

Scale

3 pounds beef chuck roast, cut into large chunks
4 dried guajillo chilies, stemmed and seeded
3 dried ancho chilies, stemmed and seeded
2 dried pasilla chilies, stemmed and seeded
1 cup beef broth
1 medium white onion, quartered
5 cloves garlic, peeled
2 medium tomatoes, quartered
1 tablespoon apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 bay leaves
1 teaspoon salt
2 tablespoons vegetable oil
Fresh cilantro, chopped (for garnish)
Corn tortillas (for serving)
Lime wedges (for serving)
Diced white onion (for serving)

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Instructions

Toast the dried guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
Place the toasted chilies in a bowl and cover with hot water. Let soak for 15 minutes until softened.
Drain the chilies and transfer them to a blender. Add beef broth, quartered onion, garlic cloves, quartered tomatoes, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, smoked paprika, ground cloves, ground black pepper, and salt.
Blend the mixture until smooth, adding a little water if needed to reach a sauce consistency.
Heat vegetable oil in a large skillet over medium-high heat. Sear the beef chuck roast chunks on all sides until browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
Transfer the seared beef to the slow cooker. Pour the blended chili sauce over the beef and add the bay leaves.
Cover and cook on low for 8 hours, or until the beef is very tender and easily shredded with a fork.
Remove the beef from the slow cooker and shred it using two forks. Discard the bay leaves.
Return the shredded beef to the slow cooker and stir to coat with the sauce.
Serve the beef birria hot, garnished with chopped fresh cilantro, diced white onion, and lime wedges. Warm corn tortillas on the side for tacos or use the birria as desired.

Kitchen Notes: I usually just use whatever slow cooker I have, and it works great every time. Serving it with fresh lime wedges and chopped onions adds a nice brightness that cuts through the richness. If you want to switch things up, sometimes I toss in a splash of beer or swap out beef broth for chicken to vary the flavor a bit, though I haven’t tested all these tweaks extensively. Corn tortillas are classic, but flour ones work well too if that’s what you have on hand.

FAQ:

Can I make this birria ahead of time? Absolutely. It actually tastes even better the next day after the flavors have melded. Just reheat gently to keep the meat tender.

Is it spicy? It has a gentle warmth, but you can always adjust the chilies or add extra lime to tone it down.

Can I freeze leftovers? Yes, it freezes well for a couple of months. Just thaw in the fridge overnight before reheating.

Ready to turn your kitchen into a cozy, spice-filled haven? Give this slow cooker beef birria a try and see how simple slow cooking can bring big flavors to your table.