Go Back

Slow Cooker Birria

Delicious Slow Cooker Birria made with tender beef simmered in rich chile broth, perfect for tacos and more!
Print Recipe
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 dried guajillo chiles
  • 2 dried California chiles
  • 3 chipotle peppers in adobo sauce
  • 3 cups beef broth reduced sodium
  • 14 oz fire-roasted tomatoes
  • 0.5 large white onion diced small
  • 4 cloves garlic finely minced
  • 1 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp cinnamon
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 2.75 pounds beef tender roast or chuck roast
  • 2 cups shredded Oaxaca cheese
  • 1 cup white onion finely diced or as needed, plus for garnishing
  • 0.67 cup cilantro finely minced, plus for garnishing
  • lime wedges for serving
  • salsa, pickled red onions, radishes, avocado optional garnishes

Method
 

Preparation Steps
  1. Rinse the dried chiles under water, remove stems and seeds, then place into the ceramic insert of your slow cooker.
  2. Add all remaining ingredients through bay leaves into the slow cooker and whisk to combine. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat, sear all sides of the beef until a crust forms, about 2-3 minutes per side.
  4. Place seared beef into the slow cooker and spoon sauce over the top. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, flipping the meat 3-4 times during cooking.
  5. When cooked, shred the beef with two forks and set aside.
  6. Blend the remaining sauce in the slow cooker until smooth using an immersion blender or transfer to a blender.
  7. Toss shredded beef with half of the sauce, reserving the rest for dipping or serving as consommé.
  8. Heat tortillas in a dry skillet, fill with beef and cheese, fold, and cook until crispy about 2-3 minutes per side.
  9. Serve tacos with garnishes, lime wedges, and a side of reserved sauce for dipping.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently before serving.