There’s something about slow cooker beef birria that feels like a warm hug after a long day. Imagine walking into your kitchen to the deep, smoky aroma of dried chilies and spices mingling with savory beef, the kind that makes you pause and breathe it all in. I remember the first time I tried making this dish — the sauce was bubbling away quietly, and I got a little distracted by a text. When I came back, the kitchen was filled with a rich scent that promised something special was in the works. It’s the kind of meal that invites you to gather around the table, maybe a little impatient to shred the beef and soak up every bit of flavor.
The slow simmer transforms the beef chuck into tender, juicy bites that practically melt in your mouth. The blend of guajillo, ancho, and pasilla chilies brings a complex heat that’s more comforting than fiery, balanced by hints of cinnamon and smoked paprika. It’s the kind of dish that’s just as satisfying piled into warm tortillas as it is enjoyed straight from the pot, spoon in hand. I usually have a hard time deciding whether to dress it up with onions and cilantro or keep it simple — sometimes, the sauce is so good on its own, I just can’t resist.
- Rich, deeply flavored sauce from a blend of dried chilies and aromatics
- Slow cooker makes it hands-off, perfect for busy days or weekend indulgence
- It’s simple — and that’s kind of the point; let the ingredients shine without fuss
- Versatile for tacos, bowls, or straight up comfort food served with tortillas
- Takes a bit of time but rewards you with tender, shreddable beef worth the wait
If you’re a little wary of working with dried chilies or long cook times, don’t worry — it’s mostly a set-it-and-forget-it kind of magic. The slow cooker does the heavy lifting, and the blending of the sauce is surprisingly quick once the chilies are softened. Plus, leftover birria keeps well in the fridge or freezer, so you can enjoy it again without another long day in the kitchen.
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Slow Cooker Beef Birria
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A rich and flavorful slow cooker beef birria made with tender beef chuck roast simmered in a blend of dried chilies, spices, and aromatics. Perfect for tacos, bowls, or enjoying on its own with warm tortillas.
Ingredients
3 pounds beef chuck roast, cut into large chunks
4 dried guajillo chilies, stems and seeds removed
3 dried ancho chilies, stems and seeds removed
2 dried pasilla chilies, stems and seeds removed
1 medium white onion, quartered
6 cloves garlic, peeled
1 (14-ounce) can diced tomatoes
2 cups beef broth
1/4 cup apple cider vinegar
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
2 bay leaves
1 tablespoon vegetable oil
Salt, to taste
Instructions
Place the dried guajillo, ancho, and pasilla chilies in a medium bowl and cover with hot water. Let soak for 20 minutes until softened.
Drain the chilies and transfer them to a blender. Add the quartered onion, garlic cloves, diced tomatoes, beef broth, apple cider vinegar, ground cumin, dried oregano, smoked paprika, ground cinnamon, and ground black pepper.
Blend until smooth to create the birria sauce. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Season the beef chuck roast chunks with salt.
Sear the beef chunks in the hot oil until browned on all sides, about 3-4 minutes per side. Work in batches if necessary. Transfer the browned beef to the slow cooker.
Pour the blended birria sauce over the beef in the slow cooker. Add the bay leaves and stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is very tender and shreds easily.
Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker and stir to combine with the sauce.
Taste and adjust seasoning with additional salt if needed.
Serve the beef birria hot with warm corn tortillas, chopped onions, cilantro, lime wedges, and your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Using a slow cooker means you don’t need anything fancy — just a sturdy pot and a blender to pull this together. When serving, I love to warm up fresh corn tortillas to scoop up the juicy beef, maybe with a squeeze of lime and a sprinkle of chopped onions and cilantro if I’m feeling fancy. Sometimes I toss the shredded meat into a crispy quesadilla for a quick twist. If you want to mix it up, you could add a bit of cheese melted right into the folds or even try it over rice for a comforting bowl. I haven’t tested all these combos extensively, but they’ve worked well enough for last-minute dinner creativity.
FAQ
Can I make this birria without a slow cooker? Yes, it’s possible to simmer it on the stovetop or use a pressure cooker, but the slow cooker really brings out the tender texture over time.
What if I don’t have all the types of dried chilies? Using just one or two can still give good flavor, though the full blend adds more depth.
How do I store leftovers? Keep birria in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to preserve texture.
Slow cooker beef birria isn’t just a meal; it’s a chance to slow down and enjoy something richly satisfying. Give it a try and see how it fills your kitchen — and your belly — with warmth.