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Slow Cooker Birria shredded meat.
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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
Cook Time 30 minutes
Slow Cooker Time 6 hours
Total Time 6 hours 35 minutes
Servings 12 Servings
Calories 145kcal
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: 1cup | Calories: 145kcal | Carbohydrates: 5g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 148mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg