This Slow Cooker Birria Recipe is one of my family’s favorites! It is absolutely delicious, and you can enjoy it in so many ways. We love to make barrio tacos or quesadillas with this meat, but it is also great all by itself, or served on a salad. The beef slow cooks all day, and it will fill your home with the most tempting smells. Be careful – your neighbors may show up asking what time dinner is!
Here are some tips for making my Slow Cooker Birria Recipe:
- You can use many different types of dried chilies for this recipe. I personally like to change it up each time to figure out which ones I love the most. I like to remove the stems, but not the seeds. The seeds do add a considerable amount of heat, so feel free to remove them as well.
- You can also alter the amount of dried chilies you use as well as the amount of Cayene pepper you use. We tend to go pretty heavy on the spice, but feel free to reduce those items as you see fit.
These are the ingredients that you will need for this Crock Pot Birria:
- Chuck roast
- Chili powder
- Bay leaves
- Dried Chilies (see recommended products below!)
- Beef broth
I recommend the following products for this Birria Beef:
I would love to hear what you think of this recipe! Please let me know in the comments below, and don’t forget to select a star rating. Thank you and enjoy!
Slow Cooker Birria Recipe
- 4 lb beef chuck roast
- 1 onion peeled and cut in half
- 6 cloves garlic minced
- 1½ tsp chili powder
- 1 tsp dried oregano
- 1 tbsp cumin
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp ground cloves
- 1 tsp paprika
- ½ tsp cayene pepper
- 1 tbsp worchestershire sauce
- 3 bay leaves
- 6-10 dried chilies – stems removed I used: Ancho, habanero and guajillo
- 32 oz beef broth
- Add all of the ingredients to your slow cooker. Cover and cook on low for about 2 hours.
- Remove the lid from your slow cooker. Using tongs, remove and discard the bay leaves. Remove the dried chilies and onion and place them in a food processor or blender. Blend until pureed. Put this mixture back into the slow cooker with the beef. Cover and continue cooking for about 8 hours, or until the meat shreds easily with a fork.
- When the meat can easily be shredded, remove it and shred it using two forks. Place the meat back into the slow cooker with the juices and allow it to cook for another 30 minutes. Enjoy!
If you like this recipe, you may also like my Slow Cooker Barbacoa Beef – Easy, Flavorful and Low Carb!, Instant Pot Carnitas – Flavorful, Easy and Delicious! or my Aji Picante (Colombian Hot Sauce).
Thank you so much for stopping by! Please stay a while and check out some of my other recipes. I hope you come back soon! – Regan
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