Go Back
–+ servings
Birria (Slow Cooker)

Savory Slow Cooker Birria: A Family Favorite Dish

This Slow Cooker Birria is a comforting dish packed with rich flavors and perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours
Resting Time 2 hours
Total Time 11 hours 30 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 pieces Guajillo Chilies stems and seeds removed
  • 3 pieces Ancho Chilies stems and seeds removed
  • 3 pieces Arbol Chilies stems and seeds removed
  • 4 pieces Tomatoes halved
  • 1 medium Onion yellow or white
  • 6 cloves Garlic unpeeled
  • 1/4 cup Apple Cider Vinegar
For the Beef
  • 3 pounds Beef Chunks Chuck or Brisket
  • 4 cups Beef Broth low-sodium preferred
  • 2 pieces Bay Leaves
For the Spices
  • 2 teaspoons Cumin
  • 2 teaspoons Oregano
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Pepper adjust to taste

Equipment

  • Slow Cooker
  • Blender
  • Baking sheet
  • Pot

Method
 

Step-by-Step Instructions
  1. Slice off stems and shake out seeds from chilies. Rinse and simmer in water for 15 minutes until softened.
  2. Broil tomatoes, onion, and garlic on a sheet pan for 4-6 minutes until lightly charred.
  3. Blend softened chilies, charred vegetables, broth, apple cider vinegar, and spices until smooth.
  4. Add beef chunks to slow cooker, pour sauce over, and add bay leaves. Cook on low for 8-9 hours or high for 4-5 hours.
  5. Remove bay leaves and shred beef in pot using two forks.
  6. Serve in bowls or soft corn tortillas with garnishes like chopped onions, cilantro, and lime juice.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Leftovers can be stored for up to 3 days in the fridge or frozen for up to 3 months. Flavors deepen after resting.

Tried this recipe?

Let us know how it was!