Rooted in tradition, this Slow Cooker Birria combines all the iconic flavors of Mexican beef stew with a low-effort twist. It’s the perfect way to enjoy the delicious flavors of Mexican birria without spending too much time in the kitchen.

Transport yourself to the streets of Mexico with this easy slow-cooker birria recipe. Slow-cooked to perfection, this authentic birria stew is your one-way ticket to vibrant Mexican flavors.

What Is Birria Meat?

Mexican birria, aka birria de res, is a traditional Mexican stew hailing from the Mexican state of Jalisco. Traditionally made with goat meat, this meat stew relies on a flavorful braising liquid to permeate the meat, creating a fork-tender texture. It wasn’t until the 1950s that birria was made with beef instead of goat meat. The tender meat eventually made its way over to the United States in Los Angeles in the form of birria tacos.

​Unlike Instant Pot birria, which uses high pressure to cook the birria meat, this recipe relies on a slow cooking method with the crock pot, allowing the flavors to meld together for 6-8 hours. The low and slow cooking allows the tough connective tissues to break down, resulting in tender meat loaded with flavor.

​The best part about making this recipe is that you can use the meat for tons of other beef recipes like beef birria garnachas, birria quesadillas, quesabirria tacos, birria burritos, nachos, and even birria ramen.

Slow Cooker Beef Birria Recipe Ingredients

• Chuck roast – 3-4 pound chuck roast cut into pieces. Or beef neck.
• Onion – yellow or white onion.
• Chipotle chiles – use dried chilis or chilis steeped in adobo sauce.
• Beef broth – this is the braising liquid.
• Garlic – adds a pungent aromatic flavor. Use fresh garlic for best results.
• Bay leaves, Oregano, Cumin, ancho chili powder and salt and pepper

For the slow cooker birria tacos: 

• Tortillas – you can use both corn tortillas or flour tortillas.
• Onion – yellow or white.
• Fresh cilantro – adds an herbal, fresh vibe.
• Jalapeno – adds a slight kick.
• Lime wedges – for garnish. Adds zestiness.

How to Make This Crockpot Birria Recipe

For the Slow Cooker Birria

To prepare the shredded beef birria, start by taking the chuck roast out of the package and patting it dry.

Season it with salt and let it rest for a bit. If your slow cooker has a sear setting, preheat it to high; otherwise, use a cast iron skillet on medium-high heat.

Once the slow cooker or skillet is preheated, sear the chuck roast on all sides for about 7 to 10 minutes. Set it aside when done.

Next, add the chopped onion, chipotle chiles, beef broth, garlic, bay leaves, oregano, cumin, and ancho chili powder to the slow cooker. Give it a quick stir to combine and nestle the seared beef into the slow cooker over the veggies.

Cover and cook on low for 6-8 hours or until the chuck roast reaches an internal temperature of 210 degrees F and shreds easily with two forks.

Once cooked, transfer the meat to a large bowl, shred the meat, and reserve the birria sauce, allowing it to cool. Skim the fat from the surface and discard. If desired, you could use an immersion blender to blend the consommé until smooth.

For the Slow Cooker Birria Tacos

Moving on to making the quesabirria tacos, when you’re ready, reheat the cooking liquid and the shredded meat. Preheat a skillet over medium-high heat. Quickly dip the tortillas into the cooking liquid.

Add the tortillas to the skillet, covering half with cheese. Pile the shredded birria on top of the cheese and fold the tortilla over.

Allow the tortilla to brown and the cheese to melt before flipping and browning the other side. Repeat this process for as many tacos as you’d like to serve.

Serve the tacos with minced onion and cilantro, along with sliced jalapenos, if desired, and lime wedges. Additionally, place the leftover cooking liquid in a small bowl as a dipping sauce for the tacos.