Authentic Birria Recipe (Birria de Res – Slow Cooker)
117
Updated May 03, 2026
This post may contain affiliate links. Please read our disclosure policy.
Making authentic Birria de Res at home is easier than you might think. In this slow cooker birria recipe, I’ll show you how to make tender shredded beef and rich consommé using traditional Mexican flavors adapted for the home kitchen. 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 consomé dipping sauce, birria ramen, or birria nachos.
If you need the perfect excuse to roll those R’s this is it. Say it with me…Birrrrrrria. Satisfying, right? Well just wait until you taste this magnificent, fork-tender meat served with a juicy, flavorful broth.
Birria has long been one of my favorite traditional Mexican comfort foods, and over the years I’ve tested and refined this recipe to make authentic birria de res accessible for the everyday home cook.
Table of Contents
Why This Is Muy Bueno
This birria de res reminds me of a fusion between tender slow cooker lamb barbacoa or slow cooker brisket and spicy carne adovada. The key difference? The deeply flavorful birria consommé — a rich, aromatic broth that forms as the meat simmers. It doubles as the perfect dipping sauce for quesabirria, the crispy, cheese-filled tacos that have become wildly popular. I like to think of them as the Mexican version of a French dip sandwich — deeply savory, slightly spicy, and irresistibly delicious. Readers often tell me this birria tastes even better the next day, just like traditional versions in Mexico.
What is Birria de Res?
Birria de res is a traditional Mexican stew made with beef slow-cooked in a rich red chile broth until tender and flavorful. It originated in the state of Jalisco and is traditionally served with warm tortillas, onion, cilantro, and lime.
I was telling my mom about the cheesy beef birria tacos served with consommé that took the world by storm in 2020, with outlets like Eater highlighting the rise of quesabirria tacos across the U.S. Growing up in El Paso, I was surrounded by bold Mexican flavors, but birria wasn’t something we made regularly at home. When I asked if she knew how to make birria, she said, “Wow, I haven’t heard about that dish in years!”
According to my mom, birria is a traditional meat stew from the Mexican state of Jalisco. In Mexico, it’s traditionally made with goat meat, but it can also be prepared with beef or lamb. Since beef birria wasn’t something I grew up eating, I wanted to ensure I shared an authentic Mexican recipe with you.
During my research, I came across a Birria de Res recipe by Doña Ángela, the beloved YouTube grandma from De Mi Rancho A Tu Cocina. Her version is rustic—slowly simmered in a big pot over a wood-burning stove. Inspired by her technique but wanting to make it more accessible for the everyday home cook, I developed my own birria de res recipe using a slow cooker.
Birria has exploded in popularity in recent years thanks to crispy birria tacos (quesabirria) dipped in consommé.
I recently shared some of my tips for making authentic birria with Chowhound, where I explained why the slow-simmered chile broth is the key to its deep flavor.
Ingredients & Substitutions
This authentic birria recipe is made with simple, traditional ingredients that build deep, rich flavor. From dried chiles to slow-cooked beef, each ingredient plays an important role in creating the signature birria consommé.
Below are key ingredients and helpful substitution tips. See the recipe card below for exact measurements.
- Boneless Beef Chuck Roast: I opted for chuck roast because it’s affordable and has enough connective tissue to become fork-tender during slow cooking. You can also use beef shank or short ribs for even richer flavor.
- Onion and Garlic: I used white, but yellow would also work fine. You’ll want fresh garlic cloves for the best flavor.
- Bay Leaves: A few leaves add surprising depth of flavor. I recommend buying them from a Latin market, where they’re often more affordable than grocery store jars.
- Dried Mexican Oregano: If possible, reach for Mexican oregano rather than Mediterranean. If you don’t have any on hand, dried marjoram is the closest substitute.
- Dried Chiles: Dried guajillo chiles add sweet, smoky, fruity flavor to the rich red chile sauce. Dried California or New Mexico chiles also work well. I also added dried ancho chiles for extra depth, but they are optional. Learn more about dried Mexican chiles and how to use them.
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. I’ve also made sure to tailor the recipe to ingredients that can easily be sourced from a regular U.S. grocery store.
Step 1: 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.
Step 2: Remove and shred the beef. Once the beef is fall-apart tender, carefully remove it from the pot and shred it with two forks. Set aside.
Step 3: Strain the broth. Pour the broth through a fine mesh strainer to remove the whole peppercorns, bay leaves, and vegetable solids. Discard the solids. This leaves you with a rich consommé to serve with the birria.
Step 4: 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.
Tip: Slow simmering the chiles is what gives birria its deep, complex flavor — don’t rush this step.
Step 5: Blend. Once cooled, place in blender with salt. Blend until smooth. If necessary, season with more salt.
Step 6: 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 consomé”. Discard any skins and seeds that the sieve catches.
Step 7: Serve. If you’re 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 Birria Tacos (Quesabirria Recipe)
Birria tacos (quesabirria) are crispy, cheese-filled tacos made by dipping corn tortillas in birria consommé and cooking them until golden and flavorful.
One of the most popular ways to enjoy birria de res today is by making crispy birria tacos, also known as quesabirria tacos, served with warm consommé for dipping.
The key to great birria tacos is dipping the tortillas in the flavorful consommé before cooking, which gives them their signature color and crispy texture.
Step 1: Heat a comal (cast iron griddle) over medium-low heat.
Tip: Dip tortillas into the top layer of fat in the consommé for the best color and flavor.
Top with cheese (I recommend Queso Oaxaca), then add shredded birria beef, chopped cilantro, and onion. Drizzle with a little more consommé for extra flavor.
Step 2: Once the cheese melts, fold the tortilla in half. Cook, flipping once, until the tacos are golden, crispy, and slightly charred, about 2 to 3 minutes per side.
Step 3: Serve the birria tacos with diced onion, fresh cilantro, lime wedges, and small bowls of warm consommé for dipping.
Step 4: Keep warm by transferring tacos to a baking sheet in a low oven while you cook the remaining batches.
Optional Variations
- Birria de Chivo: For an even more traditional birria con consomé, 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: Don’t eat meat? Try making a yummy vegan birria using pulled oyster mushrooms and pulled green jackfruit.
Serving Suggestions
Birria is incredibly versatile, whether you enjoy it as a comforting stew or transform it into tacos, soups, and other easy Mexican dishes. One of the best things about this crock pot recipe is that it makes a generous amount of tender meat, perfect for creating a different meal each day of the week. Here are a few of my favorite ideas:
- Drinks: Pair birria de res with a classic Mexican beer, a Chelada, or a bright and creamy Strawberry Horchata.
- Sides: Sopa de Fideo is a great choice.
- Salsas: Top birria with fresh onion and cilantro, and pair it with a spicy Chile de Árbol Salsa or Tomatillo Salsa Verde on the side.
- Leftovers: Turn leftovers into birria pozole by replacing chicken in this Chicken Pozole recipe. Ramen with Birria and Birria Grilled Cheese Sandwiches are also excellent weeknight meals.
- Appetizers: Make birria nachos similar to Brisket Nachos or try Birria Flautas for a crowd-pleasing option.
- Dessert: Cool things down with Paletas de Tamarindo.
Storage & Reheating
- 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 consomé in a microwave, crockpot, or saucepan on the stovetop on medium high heat until heated through.
Frequently Asked Questions
While both of these popular dishes can be made using beef, goat, or lamb, they’re quite different. “Barbacoa” 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 that’s more like stew, so the meat is braised in a flavorful broth.
Traditionally, birria from Jalisco is made with goat meat (chivo). Today, many home cooks prepare birria de res, which uses beef instead. In places like Tijuana and across much of the United States, beef birria has become especially popular.
Common cuts of beef for birria include chuck roast, short ribs, or brisket, which become tender and flavorful when slow-cooked in the rich red chile broth. Some regional versions are also 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).
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!
If you’re enjoying birria 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 you’re going the birria taco route, I recommend serving with the same toppings, as well as some melty cheese and the consommé on the side for dipping.
Use 1 to 2 cups of the chile-soaking liquid when blending the red sauce. It adds rich flavor and helps create a smooth consistency.
Yes! Don’t throw it out. That flavorful broth is the birria consommé. You can mix it back in with the shredded beef or serve it on the side for dipping tacos.
Yes, if you prefer a super smooth sauce, you can strain it after blending. This is optional but helps remove any bits of skin or seeds from the chiles.
Birria has a deep chile flavor but is usually mild to moderately spicy. The dried chiles used in traditional birria, such as guajillo and ancho, provide rich color and flavor rather than intense heat. If you prefer more spice, you can add árbol chiles or serve birria with a spicy salsa.
More Mexican Slow Cooker Recipes
If you love this recipe, try my pozole rojo or caldo de res for more traditional Mexican soups. If you tried this Authentic Birria de Res or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Reader Review:
“I haven’t had good birria since Guadalajara. EXCELLENT!!!” — Lucia
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Birria de Res Recipe
Ingredients
- 8 cups water, (for meat)
- 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, (for chile sauce)
- 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)
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, then return the shredded meat to the slow cooker with the broth.
- Use a fine mesh strainer to remove peppercorns, bay leaves, and vegetable solids from the broth. Discard the solids and reserve the smooth broth (consommé) for serving.
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. Tip: Don’t rush the chile sauce — simmering develops deeper flavor. 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. Taste and adjust salt after cooking, once flavors have concentrated.
- Strain red chile sauce through a fine sieve into the slow cooker and stir. This broth is the "consommé". Discard skins and seeds.
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.
- Use the top layer of fat from the consommé (broth with red chile sauce) to dip tortillas for crispy birria tacos.
- 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 consommé.
- 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 consommé (beef broth red chile sauce mixture) for dipping.
Video
Notes
- Chuck roast works best, but beef shank or short ribs add richness.
- Pressure cook on High for 45 minutes. Natural release 15–20 minutes.
- Add 1 to 2 cups of chile soaking liquid for a smoother consistency.
- Reserve the broth — it’s full of flavor and perfect for dipping.
- Red chile sauce can be made in advance and refrigerated up to 1 week or frozen up to 6 months.
- Birria tastes even better the next day and can be used for flautas or ramen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe! My family devours this any time I make it.
I made this yesterday….so amazing! I had to scale it down because my roast was a little smaller and I had to substitute fresh marjoram for dried, but it turned out delicious!! Thank you for sharing!!
10/10 – definitely recommend
Can I put all the ingredients in the instant pot, including the red chile ingredients, then pressure cook high for 45 minutes (or slow cook for 8 – 10 hours)? Wont the chiles and other ingredients impart their flavors into the broth and into the beef?
I honestly wouldn’t recommend it. You can certainly make chile seperately and then add it, but you have to cook and blend chile pods to make sauce. I hope this is helpful.
I agree that any chile that is dried or allowed to ripen is chile Colorado. In NM they refer to it as NM chile and agree with New Mexican residents that Anaheim chile is not the same as Hatch grown chile. I do like the recipes you post
Which chile would you use that is the less hot from Guajillo, California or New Mexico?
The mildest of those three is California chile, followed by Guajillo, and then New Mexico, which can range from mild to medium heat depending on the variety. California chiles are perfect if you want rich flavor without too much spice.
Hi was wondering if I could make the beef in a instant pot this time.
Hi Mary, Yes, you can absolutely make beef birria in the Instant Pot! Add all ingredients to the pot, pressure cook on High for 45 minutes, natural release for 15–20 minutes, then shred the beef and return to broth.
So for the red sauce, it says to blend the Chiles and other ingredients and to not throw away the water. What do I do with the water?
Also, for the meat after I shred it and remove the bay leaves and other stuff do I leave that liquid in there?
Hi Crystal! Great questions—thank you for asking!
For the red chile sauce, after you boil the dried chiles and other ingredients, you’ll blend them along with some of the cooking water to help create a smooth sauce. Don’t throw out all of the water! I recommend adding about 1 to 2 cups of that flavorful liquid to the blender (just enough to get a smooth consistency). You can always strain the sauce afterward if you prefer it extra smooth.
As for the meat, after shredding it and removing the bay leaves and other aromatics, yes—you’ll want to keep that delicious broth! It’s super flavorful and forms the base of the birria consommé. You can mix the shredded meat back into the liquid, or keep them separate if you prefer. Some people like to serve the meat in tacos and ladle the broth into small bowls for dipping (like birria tacos de res with consomé).
Hope that helps clarify! Let me know if you have any other questions.
The only thing missing for me is the cloves or all spice (if you don’t like the strong flavor of cloves). Additionally, having a arbol chile salsa to top it off.
Question: There’s whole peppercorns in the crockpot. Do you strain out all the veggies and herbs after you remove the beef?
Hola Barb, Great question! After removing the beef, I do recommend straining out the whole peppercorns, bay leaves, and any large herb stems before blending the broth and using it as consommé. It helps keep the broth nice and smooth. Thanks so much for asking—and for making the recipe!
I made this for the first time with beef shank in the slow cooker, doubling the recipe for the amount of beef I had. I used the recipe x2 feature which the site automatically does for you (TY!)It was way too much water, but my rule of thumb is always follow a recipe the first time before tweaking it. The meat was actually mushy; non cook husband thought it was a perfect texture,me, not so much. So when making the red sauce I cut it to 5 cups of water knowing it would boil down. Overall,the flavor was good though. Next time I won’t use shanks & less water. I made the queso tacos, which were perfect! All these years I thought they were fried so this is better yet.I’m so glad after 60 years of cooking I can still learn so much more!