Crockpot Birria Recipe
Growing up in Texas, Birria Tacos have been something I love to get at restaurants in the warmer months! It reminds of me eating outside on a patio, sitting in the warm sun, and being surrounded by great friends. And I’m happy to say that after much testing, I now make my own perfected birria meat at home that tastes better-than-resturaunt level!
This recipe is just a really great, solid staple. 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. I love batch cooking this Crockpot Birria recipe and refrigerating it or freezing it for later. This method saves time on busy weeknights and you’ll have a meal you’ll actually be excited about ready to go!
**RELATED: **30+ Leftover Chicken Recipes
Birria Beef 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 Beef Birria
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!
Beef Birria Recipe Tips
- 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!
Slow Cooker Birria Variations
There are so many ways to switch up this birria recipe to suit your taste! Here are a few of my favorite ideas:
- Chicken Birria: Swap out the beef for boneless, skinless chicken thighs. They’ll absorb all that delicious sauce and cook up super tender!
- Pork Birria: Use pork shoulder instead of beef for a different flavor twist. Pork adds a slightly sweeter, more savory note to the dish.
- Spicy Birria: If you love heat, throw in an extra chipotle pepper or add a few dashes of hot sauce to the slow cooker.
- Vegetarian Birria: You can make a veggie-friendly version by using mushrooms or jackfruit as the base. Just adjust the cooking time since these tend to cook a bit quicker, and you’ll have a meat-free option that’s still packed with flavor! You can also always add these in addition to the meat.
How to Use Birria Meat
- Birria Tacos
- Birria Quesadillas
- Quesabirria Tacos – the best hybrid!
- Topping for Pizza
- Birria Ramen – recipe coming soon!
- Birria + Rice + Avocado
Storing Birria Beef
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.
How to Freeze
Birria freezes beautifully, making it perfect for leftovers or prepping in advance! To freeze, simply let the birria cool, then separate the shredded meat from the broth. Store both in airtight, freezer-safe containers or bags, and they’ll keep well for up to 3 months. When you’re ready to enjoy, just thaw in the fridge overnight and reheat!
How to Reheat
Here’s how to reheat slow cooker birria:
- Stovetop: Warm the broth over medium heat, adding the shredded meat once the broth is hot. Let everything simmer together until heated through – this is my favorite method!
- Microwave: For a quick option, you can microwave the shredded meat and broth in a microwave-safe dish, heating in 1-minute intervals until evenly hot.
- Slow Cooker: If you’ve got extra time, you can throw the birria back in the slow cooker on low for 1-2 hours to reheat.
Each method works great, so choose the one that best fits your schedule!
Tip: Store this meat in a glass container, as it can stain plastic or silicone!
More Recipes You’ll Love
- Instant Pot Shredded Chicken
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- Slow Cooker Fiesta Ranch Chicken Wraps
- Instant Pot Carne Asada Tacos
More From Jar Of Lemons
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Birria (Crock Pot)
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
- 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!
Betsy G says:
1st a question – 1tsp clove, is that whole or ground?
2nd – this is my second time making this recipe. So good!! I cut down pepper a tad and used a baby chipotle in adobo to keep the spice as “warm”. I used 1/2 a cinnamon stick as we tasted too much cinnamon 1st time I made it. I did totally forget the clove, and didn’t miss it. I will run the crock pot 8 hours on low for maximum tenderness next time, but 6 hours was fine – just not fall-apart tender when shredding. RAVE reviews this batch!!! Definitely a keeper recipe. My fam doesn’t like “ sauce” so didn’t dunk (I did!), and I made homemade flour tortillas (no one likes corn) which totally elevated the dish!!
Christine McMichael replied:
Hi Betsy! So glad you loved the recipe! That is ground clove. Yes, absolutely feel free to adjust spices to your taste! I’m so glad that this recipe will be a keeper for you and your family. I’m obsessed with it, too!
Kayci says:
Made mine in slow cooker and put it on high. Was not done at 5 hours. Took around 8.5 to be tender and some pieces i gAve to my dog or trash. Maybe it was cut or quality of my meat. The flavor of the sauce is good!going to try it again with a different cut of meat next time! Good with myocoba beans with bacon and onion in them. Chicken bouillon and fresh garlic as seasoning.
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!
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.
Bobby Harrington says:
Perfect as is. Meat was delicious!