Authentic Slow Cooker Birria (Birria de Res)
Making authentic Birria de Res at home is easy with my simple Slow Cooker Birria recipe! This traditional birria beef stew is a set-it-and-forget-it meal that can be transformed into dozens of delicious dishes like quesabirria tacos with consomรฉ dipping sauce, birria ramen, or birria nachos.
If you need the perfect excuse to roll those Rโs this is it. Say it with meโฆBirrrrrrria. Satisfying, right? Well just wait until you taste this magnificent, fork-tender meat served with a juicy, flavorful broth.
What is Birria?
I was telling my Mom about the cheesy beef birria tacos served with consommรฉ that became all the craze in 2020. When I asked her if she knew how to make birria, she said, โWow, I havenโt heard about that dish in years!โ
According to Mom, birria is a traditional meat stew from the Mexican state of Jalisco. It is usually made from goat meat in Mexico, but can also be made using beef or lamb. Since birria beef was not a dish I grew up eating, I wanted to be sure to share an authentic Mexican recipe with you.
In my search, I stumbled upon this Birria de Res recipe by Doรฑa Angela, the adorable YouTube grandma from De Mi Rancho A Tu Cocina. Her recipe is very rustic, made in a big pot on her wood-burning stove. I opted to develop my beef birria recipe in a crock pot to make it easier for the everyday home cook.
This birria de res recipe reminds me of a cross between tender barbacoa or brisket and spicy adovada. The main difference is the birria consomรฉ, which is a byproduct of making the traditional stew. This rich, flavorful broth becomes a perfect dipping sauce for the crunchy, crispy fried quesabirria (cheesy birria de res tacos), creating what I like to think of as the Mexican version of a French dip sandwich.
Ingredients & Substitutions
As promised, this simple beef birria recipe is made with easy-to-find ingredients. See recipe card below for the full recipe.
- Boneless Beef Chuck Roast: Since Doรฑa Angelaโs recipe called for slow-cooking meat, I opted for chuck roast. Itโs relatively inexpensive and has lots of connective tissue, which makes it a tough cut at first, but slow cooking turns it deliciously fork-tender. Youโre also welcome to use beef shank or even beef short ribs, though the latter are quite expensive.
- Onion: I used white, but yellow would also work fine.
- Garlic: Youโll want fresh garlic cloves for the best flavor.
- Bay Leaves: Itโs kind of wild how much flavor a few little leaves can impart. I recommend buying them from your local Latin American grocer; they are generally much cheaper since they are packed in plastic bags rather than glass jars.
- Dried Oregano: If possible, reach for Mexican oregano rather than Mediterranean. If you donโt have any on hand, dried marjoram is the closest substitute.
- Fresh Marjoram & Mint: I love using fresh herbs from my garden whenever I can. If you only have dried herbs on hand, use one-third as much as you would fresh.
- Fresh Thyme: While optional, I highly recommend it. Again, if you only have dried leaves, use one-third as much.
- Dried Guajillo Chiles: For adding sweet, smoky, fruity flavor in the flavorful red chile sauce. Dried California or New Mexico chiles will also work beautifully!
- Dried Ancho Chiles: Optional, but lovely for adding an almost chocolaty flavor to the red chile sauce.
- Salt & Black Peppercorns: For seasoning. Note that this beef birria slow cooker recipe calls for whole peppercorns, not ground pepper.
How to Make Birria de Res in a Slow Cooker
While this birria de res recipe does take a bit of time, I can guarantee that it is neither difficult to pull off nor does it require any fancy equipment. Iโve also made sure to tailor the recipe to ingredients that can easily be sourced from a regular U.S. grocery store.
Cook beef in slow cooker: In a slow cooker add water, beef chunks (cut into 4-inch cubes), onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using). Cook on low for 8 to 10 hours.
Shred: Remove the beef and shred the meat and discard fat pieces. Season to taste. Place shredded meat back in the slow cooker with beef broth liquid.
Make red chile sauce: While the meat is cooking, whip up this easy 30-minute sauce. Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water. Add chiles, garlic, onion, and water to a large pot. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Allow time to cool down before blending. Do not discard water.
Blend: Once cooled, place in blender with salt. Blend until smooth. If necessary, season with more salt.
Strain: Strain the sauce through a fine sieve into the slow cooker and stir. The broth combined with the red chile sauce is the “birria consomรฉ”. Discard any skins and seeds that the sieve catches.
Serve: If youโre serving this slow cooker birria as a traditional stew, I recommend topping it with radishes, onions, chiles, lime wedges, and fresh cilantro. Fresh, homemade corn tortillas and tomatillo salsa verde are also very welcome additions.
How to Make Quesabirria (a.k.a. Birria Cheese Tacos)
- Heat a comal (cast iron griddle) over medium-low heat. Dip the tortillas one at a time in the consommรฉ (beef broth combined with red chile sauce). Place on the comal and top with cheese, I recommend Queso Oaxaca, if making quesatacos (cheese birria tacos). Add shredded beef over half the tortilla and chopped cilantro and onion. Drizzle the beef with a little more consommรฉ.
- When the cheese is melted, fold each tortilla in half. Cook, flipping halfway through, until browned and slightly crispy, about 2 to 3 minutes per side.
- Serve tacos garnished with additional diced onion, cilantro, and lime wedges, and small bowls of warm consommรฉ (beef broth red chile sauce mixture) for dipping.
- Keep warm: Transfer the tacos to a baking sheet and keep warm in the oven. Repeat assembling and cooking the remaining tacos.
Optional Variations
- Birria de Chivo: For an even more traditional birria con consomรฉ, swap in goat meat. I recommend using goat leg or goat shoulder.
- Birria de Borrego: You can also make authentic birria tacos using lamb leg or lamb shoulder. Check out my latest cookbook, Muy Bueno Fiestas for a Lamb Birria recipe.
- Vegan Birria: Donโt eat meat? Try making a yummy vegan birria using pulled oyster mushrooms and pulled green jackfruit.
Serving Suggestions
The best thing about this birria crock pot recipe is that it makes a ton of meat, which you can use for a different meal for each day of the week. Here are a few of my favorite ideas:
- Drinks: Serve birria de res alongside a classic Mexican beer, a Chelada, or a bright and creamy Strawberry Horchata.
- Sides: Sopa de Fideo is a great choice.
- Leftovers: Make birria pozole replacing chicken using this Chicken Pozole recipe. Ramen with Birria and Birria Grilled Cheese Sandwiches are excellent weeknight dinners using leftover birria meat.
- Appetizers: Make birria nachos similar to these Brisket Nachos and Birria Flautas for the perfect party appetizers.
- Dessert: Need something to cool your tongue? Serve Paletas de Tamarindo for dessert.
Storage & Heating Instructions
- The red chile sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.
- As with most soups and stews, birria de res does beautifully in the fridge, making it a perfect recipe for your meal prep day. Any leftovers can be kept in an airtight container in the fridge for up to a week, or in the freezer for up to three months.
- To serve leftovers, allow them to defrost overnight in the fridge, then warm both the birria and consomรฉ in a microwave, crockpot, or saucepan on the stovetop until heated through.
Frequently Asked Questions
While both of these popular dishes can be made using beef, goat, or lamb, theyโre quite different. โBarbacoaโ refers to a style of cooking that is similar to barbecue, so marinated meat is cooked low and slow without any extra liquid. Birria, on the other hand, refers to a dish thatโs more like stew, so the meat is braised in a flavorful broth.ย
In Jalisco, goat meat is most common. In Tijuana and most of the US, beef is most common. There are also versions made with lamb or mutton.
I personally love using inexpensive stew meat like boneless chuck. Whatever cut you choose, opt for one that can withstand slow cooking (e.g. shank, brisket, or short rib).
It depends on what size your tortillas are and how stuffed you like your tacos to be. In our house, one pound of birria yields about 8 tacos.ย
Iโm not a nutrition professional, so Iโm not comfortable declaring something โhealthyโ or not. That said, considering the fact that quesabirria tacos are filled with cheese and pan-fried, theyโre a bit on the rich side, and not what I would consider โdiet food.โ To keep it lighter, stick with serving birria as a stew topped with lots of colorful veggies.ย
Traditionally speaking, birria simply refers to a blend of chiles and spices that are in the stew. There are a ton of birria recipes out there, with some including things like beer, pulque, cinnamon, or ginger. While many birria recipes call for vinegar, mine does not as I find that lime wedges give enough acidity to the final dish. Feel free to experiment to your liking!
Queso is the Spanish word for cheese, so quesatacos or quesabirria simply refers to a taco that has cheese melted into it. You can make birria tacos with or without cheese to your own liking!
This dish is very flavorful, but not fiery spicy. If you prefer a milder dish, feel free to omit the ancho chiles. Also, be sure to remove the seeds and membranes from the dried chiles prior to making the sauce, as that is where the majority of the capsaicin lives. Learn about Mexican chiles here.
Also, since dairy inhibits your taste buds from interacting with the capsaicin, I recommend that you serve your tacos as quesabirria to help reduce the spiciness!
If youโre serving it as a traditional stew, I recommend topping it with radishes, onions, chiles, lime wedges, and fresh cilantro. Serve with fresh homemade corn tortillas and tomatillo salsa verde are also very welcome additions.
If youโre going the birria taco route, I recommend serving with the same toppings, as well as some melty cheese and the consommรฉ on the side for dipping.
If you tried my simple recipe for authentic Birria de Res, please rate and review it below! Or, if you decide to Instagram your creations, tag me (@muybuenocooking) so I can see your delicious birria tacos.
Birria de Res Recipe
Ingredients
- 8 cups water
- 4 pounds boneless beef chuck roast or beef shank
- 1/2 onion
- 8 garlic cloves
- 1 tablespoon salt
- 1/2 tablespoon black peppercorns
- 3 bay leaves
- 1/2 teaspoon dried oregano
- 2 sprigs marjoram
- 1 sprig mint
- 2 springs thyme (optional)
Red Chile Sauce
- 8 guajillo chiles or California or New Mexico
- 2 ancho chiles (optional)
- 3 garlic cloves
- 1/4 onion
- 5 cups water
- 2 teaspoons salt
Toppings
- chopped white onion
- chopped cilantro
- chopped radishes
- lime wedges
Tacos
- yellow corn tortillas
- Chihuahua, Oaxaca, or Monterey jack cheese, shredded (optional for quesatacos)
Equipment
Instructions
- In a slow cooker add water, beef chunks (cut into 4-inch cubes), onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using).
- Cook on low for 8 to 10 hours.
- Remove the beef and shred the meat and discard fat pieces. Season to taste. Place shredded meat back in the slow cooker with beef broth liquid.
Red Chile Sauce
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- Add chiles, garlic, onion, and water to a large pot. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Allow time to cool down before blending. Do not discard water.
- Once cooled, place the chiles, garlic, onion, and liquid in blender with salt. Blend until smooth. If necessary, season with more salt.
- Strain red chile sauce through a fine sieve into the slow cooker and stir. This broth is the "consommรฉ". Discard skins and seeds.ย
Stew
- Serve birria (shredded beef) in a bowl with broth as a stew with diced onion, radishes, and fresh cilantro and serve with corn tortillas.
Tacos
- Heat a comal (cast iron griddle) over medium-low heat.ย
- Dip the corn tortillas one at a time in the consommรฉ (broth with red chile sauce). Place on the comal and top with cheese if making quesatacos (cheese birria tacos). Add shredded beef over half the tortilla and chopped cilantro and onion. Drizzle the beef with a little more consommรฉ.
- When the cheese is melted, fold each tortilla in half. Cook, flipping halfway through, until browned and slightly crispy, about 2 to 3 minutes per side.
- Serve tacos garnished with additional diced onion, cilantro, and lime wedges, and small bowls of warm consommรฉ (beef broth red chile sauce mixture) for dipping.
Video
Notes
- Keep warm: Transfer the tacos to a baking sheet and keep warm in the oven. Repeat assembling and cooking the remaining tacos.
- Make ahead: The red chile sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.
- For leftovers: As with most soups and stews, birria de res does beautifully in the fridge, making it a perfect recipe for your meal prep day. Leftovers make delicious birria flautas or ramen! Any leftovers can be kept in the fridge for up to a week, or in the freezer for up to three months.
- Nutrition facts do not include any toppings, cheese, or tortillas.
Originally published: March 2021.
85 Comments on “Authentic Slow Cooker Birria (Birria de Res)”
Absolutely OBSESSED! So easy, so flavorful. It’s also so good in her Birria Ramen recipe!
I love that this doesn’t have clove,cardamom, or cinnamon in it. Here in southern AZ, I challenge anyone to find a food truck/hispanic restaurant that doesn’t have those ingredients in their birria. I use to think i just don’t like birria. But after making a version of this recipe… I love it!
This recipes is super easy to make and tastes amazing!! I made it with beef – can’t wait to try it with lamb. LOVE THIS!
Hi! I’m making this now for Easter and I’m so excited. But I am wondering, why do you tell us NOT to discard the water after we have boiled the chiles? I don’t see any instructions on what we should do with this water.
Hi Olivia, Iโm making this recipe for Easter too! In the recipe, it says to blend the ingredients with the โliquidโ. So, that is what we do with the water. Iโm not sure if I will use all the water or not thoughโฆย
Good luck to us! ย Happy Easter! โ๏ธ
The red sauce didn’t come out for me. I followed the recipe to the t. It just tastes like dried stuff and somehow still bland. No flavor at all. So now I’m trying to figure out how to fix it.
The meat tastes good though. I seasoned the meat with salt and pepper and seared in a dutch oven before putting in the rest of the recipe.
First of all, I loved making this. Cooking is my love language so this process filled every corner of my heart. That said, I feel like I ended up with a VERY greasy consomme. A ladle of it is half liquid fat! Any suggestions how to correct that other than chill and skim? How can I avoid that in the future?
Easy recipe to follow and make. Very delicious!!!ย
Delicious recipe that makes for a truly versatile meal. I have cooked this dozens of times and everyone loves it. I like that the meat goes so well in a variety of dishes from tacos to salads and tamales.ย
Easy to make for even beginning cooks. Also easy to customize to your own flavor profile and level of spice.ย
Question: I will be making double to amount of meat. Are all ingredients doubled? Sorry for the silly question, just seems like 18 cups of water will be a lot.
Gracias!
Hola Lupe, feel free to cut water a bit IF you won’t be using broth as consommรฉ. But if you plan to have broth to dip tacos or eat as a soup, then I recommend doubling water.
excellent
Good Morning ย Yvette – ย I recently made your recipe for Easy Slow Cooker Birria De Res for myself, husband and a couple of friends. ย I served the Quesa tacos with the dipping broth. ย They raved about how delicious all the flavors were. The final sauce that was a combination of the crock pot broth and the red Chile sauce was absolutely wonderful. ย My husband even drank a cup of it! ย ย
I like to get creative with leftovers so I ย mixed the small amount leftover shredded beef into the all that great sauce and made something new: ย Cheese and onion enchiladas with the beefy red sauce over it all. ย I added chopped green onions and black olives on top before baking. ย I think I invented something new, ย Birriladas! ย Anyway, just wanted to share how your wonderful recipe is being used for continued enjoyment. ย ย ย Smiles, ย Elena Summers
Great recipe. Made it first with chuck roast. had leftover broth which I’ve frozen.
Then made again using pork shoulder. Again good eats with leftover broth.
Will you both leftover broths as part of the liquid in my next batch of green chili.
Thank you for such a flavorful, easy birria recipe. It’s so hard to find a uncomplicated way to make it easy, and this recipe nails it. I increased seasoning amounts just a bit, but that’s our personal preference and it turned out better than expected. I would definitely recommend, very delicious!