Easy CROCKPOT BIRRIA Makes the Best BIRRIA TACOS Recipe!

This easy slow cooker birria recipe is a set-it-and-forget-it meal perfect for busy weeknights or weekend fiestas. Transform this flavorful, tender beef into authentic birria stew or the ever-popular birria tacos (quesabirria).

Ingredients

• 4 lbs beef chuck roast
• Guajillo chilies
• Ancho chilies
• Chiles de árbol
• 1 white onion
• 2 Roma tomatoes
• 6 garlic cloves
• 2 cups low sodium beef broth
• 2 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 3 bay leaves
• Corn tortillas
• Oaxaca cheese (or Mexican mozzarella)
• Chopped white onion, for garnish
• Cilantro, for garnish

Preparation Time

• Total Time: 8-9 hours (low setting) / 4-5 hours (high setting)
• Prep Time: 30 minutes
• Cook Time: 8-9 hours (low setting) / 4-5 hours (high setting)
• Servings: 6-8

Step 1: Preparing the Ingredients

Cut the beef chuck roast into 3-4 inch chunks.

Place the beef chunks in the slow cooker.

Step 2: Preparing the Chilies

Remove the stems and seeds from the guajillo, ancho, and chiles de árbol.

Rinse the chilies under the faucet.

Place the chilies in a pot and cover with water.

Bring the water to a simmer and cook for 15 minutes, or until softened.

Step 3: Roasting the Vegetables

Peel and quarter the white onion.

Place the quartered onion, 2 Roma tomatoes, and 6 unpeeled garlic cloves on a small sheet pan.

Broil the vegetables for 4-6 minutes, until lightly charred.

Step 4: Making the Birria Sauce

Transfer the softened chilies to a blender.

Add 1 cup of the chili water to the blender.

Squeeze the roasted garlic cloves out of their peels and add them to the blender, along with the roasted tomatoes and onion.

Step 5: Blending the Sauce

Add 2 cups beef broth, 2 tablespoons apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon Mexican oregano, ½ teaspoon ground cloves, ½ teaspoon cinnamon, and ¼ teaspoon ginger to the blender.

Blend on high for 1-2 minutes until completely smooth.

Step 6: Slow Cooking the Birria

Pour the birria sauce over the beef in the slow cooker.

Add 3 bay leaves to the slow cooker.

Cook on low for 8-9 hours, or on high for 4-5 hours.

Step 7: Shredding the Beef

Discard the bay leaves.

Remove the beef from the slow cooker and shred with two forks.

Step 8: Combining and Serving

Return the shredded beef to the slow cooker and toss with the sauce.

Serve the birria as a stew in bowls, garnished with chopped onion and cilantro.

Step 9: Making Birria Tacos (Optional)

Dip corn tortillas in the consommé (birria liquid).

Cook the tortillas on a hot griddle or pan until lightly crispy.

Flip the tortillas and sprinkle with Oaxaca cheese.

Add shredded birria, onion, and cilantro to one half of each tortilla.

Fold the tacos in half and fry until crispy.