byChristine |Gluten-Free| 02.20.23
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This Beef Birria recipe is flavorful, versatile, and can be easily made in the slow cooker! With a few simple steps, you can have one of the most deliciously rich meats on hand for tacos, quesadillas, stews, pizza, or even for just adding to a bowl of rice with avocado. This is the kind of recipe you can make a big batch of and enjoy for weeks to come!
Crockpot Birria Recipe
Friends, I love this recipe. And growing up in Texas/now living in Oklahoma, Birria Tacos have been something I love to get at restaurants in the warmer months! It reminds of me eating outside on a patio, sunshine, and being surrounded by great friends.
This recipe is just a really great, solid staple. So rich and flavorful, Birria meat (Birria de res) is perfect for so many things! Simply cook the sauce, blend it, and then strain it over the meat in the slow cooker. It takes a little bit of time to put together and cook, but batch cook this Crockpot Birria recipe and refrigerate it or freeze it for later, and you’ll definitely save time on busy weeknights (and have a meal you’ll actually be excited about ready to go)!
RELATED: 30+ Leftover Chicken Recipes
Ingredients
Here’s what you’ll need for this recipe:
Beef
- Short Ribs (Bone-In)
- Boneless Beef Chuck Roast
Chiles
Seasoning
- Cumin
- Ground Ginger
- Bay Leaf
- Cinnamon – 1 whole stick or 2 teaspoons ground
- Clove
- Thyme
- Oregano
- Salt/Pepper
Beef Broth or Water
This recipe calls for water if using bone-in short ribs, and it’s pretty flavorful as is. However, if you’re using boneless ribs or would prefer even more flavor, you can use beef broth instead!
Diced Tomatoes
The cans of diced tomatoes are a definite must, as they add tons of flavor the Birria Sauce!
Onion/Garlic
- Fresh Onion
- Freshly Minced Garlic (or whole cloves, smashed)
How to Make Slow Cooker Birria Meat
While it does take a little time to cook Birria meat, the slow cooker method is actually very easy and a great, hands-off approach. It also makes for the most tender meat! I love making this recipe and keeping it on hand. Here’s how to make Slow Cooker Birria Meat:
1. Cook & Blend the Sauce
Cook the vegetables in a large skillet with high sides (or sauté pan). On a separate burner, boil the chilies in water or broth. Pour the cooked chilies and liquid into the large skillet and continue cooking. Once cooled, blend the mixture into a sauce!
2. Add Meat to Slow Cooker
Add the chuck roast and short ribs into the slow cooker, adding a generous amount of salt.
3. Strain Sauce Into Slow Cooker
Strain the blended sauce into the slow cooker over the meat.
4. Cook & Enjoy
Cook in the crock pot for about 4-6 hours on low! Shred beef, then add it back into the broth. Enjoy any way you want or save it for later!
Tips for Cooking Birria Meat
- If using a fine mesh strainer to strain the sauce, press a spoon over the sauce to get the most Birria broth out of it as possible!
- Can’t find the exact chile peppers listed in the ingredients? Feel free to substitute with the same amount of other types of peppers.
- Start checking the meat right around the 4 hour mark to see if it’s done.
- Top with fresh cilantro, extra spices, cheese, or fresh lime wedges for a next-level Mexican dish!
What to Make With Birria
- Birria Tacos
- Birria Quesadillas
- Quesabirria Tacos – the best hybrid!
- Topping for Pizza
- Birria Ramen – recipe coming soon!
- Birria + Rice + Avocado
How to Store
Thankfully, Birria meat is perfect for making in advance and storing for later! Once cooled, the meat (along with the juices/sauce) can be stored in a an airtight container for 5-7 days in the refrigerator and up to 3 months in the freezer.
Tip: Store this meat in a glass container, as it can stain plastic or silicone!
More Recipes You’ll Love
- Instant Pot Shredded Chicken
- Baja Shrimp Tacos Recipe
- Easy Instant Pot Brown Rice
- Slow Cooker Fiesta Ranch Chicken Wraps
- Instant Pot Carne Asada Tacos
Did you make this recipe? Be sure to give it a rating below and tag your photos@jar.of.lemons!
4.82 from 49 votes
Print Recipe
Slow Cooker Birria Recipe
This Beef Birria recipe is flavorful, versatile, and can be easily made in the slow cooker! With a few simple steps, you can have one of the most deliciously rich meats on hand for tacos, quesadillas, stews, pizza, or even for just adding to a bowl of rice with avocado. This is the kind of recipe you can make a big batch of and enjoy for weeks to come!
Course: Dinner, Main Course
Cuisine: Mexican
Diet: Gluten Free
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Slow Cooker Time: 6 hours hours
Total Time: 6 hours hours 35 minutes minutes
Servings: 12 Servings
Calories: 145 kcal
Author: Christine McMichael
Equipment
Ingredients
- 2 whole dried ancho chilies
- 2 whole dried guajillo chilies
- 1/4 large white onion
- 4 cloves garlic (or minced garlic)
- 1 Tablespoon avocado oil
- 1 14.5 ounce can diced tomatoes
- 1 small can chipotles in adobo sauce (you only need 1 chipotle)
- 1 1/2 cups water (or beef broth)
- 1/4 teaspoon cumin
- 1/4 teaspoon ground ginger
- 1 medium bay leaf
- 1 medium cinnamon stick (or 2 teaspoons cinnamon powder)
- 1 teaspoon clove
- 1/2 Tablespoon dried thyme
- 1 Tablespoon dried oregano
- 1/2 teaspoon salt
- 4 teaspoons pepper
- 1 pound beef chuck roast
- 1 pound short ribs (bone-in)
Instructions
Remove the seeds and stems from the chilies. Set aside.
Quarter the onion, then peel and smash the garlic.
In a large skillet with tall sides, heat the avocado oil over medium heat. Add the onion, garlic, diced tomatoes, and 1 chipotle in adobo sauce; cook for 5-10 minutes.
In a small pot (on a separate burner), bring the water or broth to a boil. Add the dried chilies and reduce heat to a simmer for 10 minutes.
Add in the cumin, ginger, bay leaf, cinnamon, clove, thyme, oregano, salt, and pepper to the large skillet.
Pour the cooked pot of chilies into the large skillet and mix, cooking for another 10 minutes.
Remove the large skillet from heat and let cool for 5-10 minutes.
Carefully transfer the mixture into a blender. It will still be hot, so do not totally seal the lid and be sure to cover it with a towel! Blend until smooth; it will be thick.
Generously salt (using about 1 tablespoon) all sides of the meat and place it in the slow cooker.
Using a fine strainer or cheesecloth, strain the birria sauce mixture into the slow cooker over the meat. It helps to press the sauce with a spoon to get as much of the flavorful broth in as possible!
Cook on low for 4-6 hours, checking the meat to make sure it's done.
Once the meat is cooked, separate the beef and broth, remove and discard the bones, then shred the meat.
Combine the shredded meat with the broth again and enjoy any way you want or save for later!
Video
Notes
Tips for Cooking Birria Meat:
- If using a fine mesh strainer to strain the sauce, press a spoon over the sauce to get the most Birria broth out of it as possible!
- Can’t find the exact chile peppers listed in the ingredients? Feel free to substitute with the same amount of other types of peppers.
- Start checking the meat right around the 4 hour mark to see if it’s done.
- Top with fresh cilantro, extra spices, cheese, or fresh lime wedges for a next-level Mexican dish!
Nutrition
Serving: 1 cup | Calories: 145 kcal | Carbohydrates: 5 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 42 mg | Sodium: 148 mg | Potassium: 258 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 113 IU | Vitamin C: 1 mg | Calcium: 29 mg | Iron: 2 mg
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Leave a Reply
3 Comments
Hailey says:
I have one question, do you sear your meat before putting it into the crockpot? I’m going to attempt this recipe tomorrow and would just like to be 101% sure before I start. Thank you for making this recipe as simple as possible!Reply
Christine McMichael replied:
I didn’t sear it, but you can! However, that would affect the cooking time, so if you aren’t able to watch the meat throughout the day in the slow cooker, I would just follow the recipe to start.
Reply
Bobby Harrington says:
Perfect as is. Meat was delicious!Reply
