Easy Slow Cooker Birria Tacos

The magic of birria lies in its deep, robust flavor and the incredible tenderness of slow-cooked beef. This Mexican stew is perfect for those who appreciate hands-off cooking with rewarding results. Serve it traditionally in a bowl, or get adventurous and try birria tacos—each bite is a celebration of flavors and textures.

• Cuisine: Mexican
• Prep Time: 30 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 30 minutes
• Servings: 8

Why You’ll Love This Recipe

• Easy preparation: The slow cooker does most of the work.
• Rich, complex flavors developed from authentic spices and a long cooking time.
• Versatile serving options—enjoy as a stew or transform into tacos.
• Perfect for meal prep and freezes well for future meals.

Ingredients

• 4 pounds beef chuck roast (cut into 3-inch chunks): The fat content helps the beef become tender and flavorful.
• 10 guajillo chiles: Adds mild heat and complex flavor; substitute with New Mexico chiles if unavailable.
• 5 ancho chiles: Provides a sweet, smoky taste; pasilla chiles can be used as an alternative.
• 3 arbol chiles: Offers a spicy kick; cayenne pepper can be a substitute in smaller amounts.
• 2 Roma tomatoes: Adds a fresh, acidic note, balancing the richness.
• 1 white onion (quartered): Serves as a base flavor, imparting sweetness.
• 6 garlic cloves (unpeeled): Infuses aromatic depth; essential in many Mexican dishes.
• 2 cups low-sodium beef broth: Creates a savory stew base without added saltiness.
• 2 tablespoons apple cider vinegar: Enhances the savory spice flavors and tenderizes the meat.
• 2 teaspoons kosher salt: Seasons the dish throughout; essential for highlighting flavors.
• 1 teaspoon ground black pepper: Adds subtle heat and flavor complexity.
• 1 teaspoon ground cumin: Imparts earthiness and warmth typical of Mexican cooking.
• 1 teaspoon dried Mexican oregano: Offers a more robust, floral flavor than Mediterranean oregano.
• ½ teaspoon ground cloves: Infuses sweetness and warmth, enhancing depth.
• ½ teaspoon ground cinnamon: Adds sweet and spicy notes, key to authentic birria.
• ¼ teaspoon ground ginger: Provides a light, pungent sweetness.
• 3 bay leaves: Subtly fragrances the stew, contributing to the layer of flavors.
• Optional: chopped onion, cilantro, and lime wedges for serving: Fresh garnishes that brighten the dish.

How to Make It

Step 1: Prepare the Chiles

Slice off the stems of the guajillo, ancho, and arbol chiles, then deseed them by shaking out the seeds. Rinse the chilies briefly under running water to remove excess dust and dirt which can affect the final taste of the sauce.

Step 2: Soften the Chiles

Place the deseeded chiles in a medium pot and cover them completely with water. Bring the water to a gentle simmer over medium heat, letting the chiles soften for about 15 minutes. The softened chiles will blend smoothly and integrate better into the sauce.

Step 3: Roast the Vegetables

While the chiles are simmering, position the tomatoes, onion quarters, and unpeeled garlic cloves on a quarter-sheet pan. Broil them for 4 to 6 minutes until lightly charred. This roasting step intensifies their natural flavors, contributing to a more complex sauce.

Step 4: Create the Sauce

Transfer the softened chiles and 1 cup of their cooking liquid to a high-powered blender. Peel the roasted garlic and add it along with the tomatoes, onion, beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until you achieve a completely smooth sauce. A smooth sauce ensures it evenly coats and flavors the beef.

Step 5: Slow Cook the Birria

Place the beef chunks evenly in the slow cooker, then pour the blended sauce over the beef. Add the bay leaves for aroma. Use tongs to gently mix it all, which helps distribute the flavors. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef is tender enough to shred with a fork. Tender beef is crucial for the traditional texture of birria.

Step 6: Shred the Meat

Once cooked, discard the bay leaves. Transfer the beef to a cutting board and use two forks to shred it. Shredding helps the beef absorb more sauce, enhancing the stew’s flavor.

Step 7: Combine and Serve

Return the shredded meat to the slow cooker, stirring it into the sauce to meld the flavors. Serve the birria hot, either as a stew or in taco form. Add optional garnishes like chopped onion, cilantro, and lime to add freshness and contrast to each serving.

Recipe FAQs

How can I make this recipe spicier or milder?

For added heat, increase the number of arbol chiles or add a pinch of cayenne pepper. To make it milder, reduce or omit the arbol chiles, as most of the heat comes from them.

Can I freeze the leftovers?

Yes, birria freezes very well. Allow it to cool completely, then store it in airtight containers or freezer bags for up to 3 months.

What’s the best way to reheat birria?

Reheat birria gently on the stovetop over low heat, stirring occasionally until heated through. Alternatively, use the microwave, stirring every 30 seconds to ensure even heating.