Easy Slow Cooker Birria

Table Talk with Tawnie

I was just in Disneyland and my husband and I were most excited about the Birria Grilled Cheese and Birria Tacos when we got to the park. It totally satisfied our craving but I was determined to make an even better recipe… and I think I nailed it with this Slow Cooker Birria. It’s not a typical “dump and go” slow cooker meal, but making the sauce with soaking the dried chiles is really not hard and is a step that makes this classical recipe so so good! I hope you love my version!

Hands using two forks to shred slow-cooked birria beef on a wooden cutting board, showing fall-apart texture and caramelized edges.

Great Make-Ahead Recipe!

This is a perfect recipe to make ahead of time, as the beef birria tastes even better the next day as the flavors continue to develop.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead view of raw beef chuck roast on a plate surrounded by birria ingredients including dried guajillo chiles, dried ancho chiles, dried arbol chiles, white onion wedges, garlic cloves, spices, apple cider vinegar, beef broth, and diced tomatoes.

Dried Guajillo Chiles: These form the backbone of the birria sauce, adding a deep red color and a mild, slightly sweet chile flavor without much heat. They create that classic birria flavor while keeping the sauce balanced and approachable.
Dried Ancho Chiles: Bring richness and depth with subtle raisin-like and earthy notes. They help round out the brighter guajillo chiles and give the sauce a more complex, layered flavor.
Dried Árbol Chiles: These are what are responsible for the heat in this recipe. A little goes a long way, adding warmth and spice without overpowering the sauce. You can easily adjust the amount to suit your heat preference.
Beef Chuck Roast: Chuck roast is the ideal cut of beef for this Slow Cooker Birria because it becomes incredibly tender as it cooks low and slow. The marbling breaks down over time, resulting in juicy, flavorful shredded beef that absorbs the sauce beautifully.
Onion and Garlic: Build the savory foundation of the sauce. Broiling them first adds extra depth and a subtle sweetness, but even used raw they contribute bold, essential flavor.
Fire-Roasted Diced Tomatoes: Add body and subtle smokiness to the sauce while balancing the richness of the chiles. They help create a smooth, cohesive sauce without making it taste overly tomato-forward.
Beef Broth: Helps to thin the sauce to the perfect consistency and creates the rich consommé that makes birria so special. Using a good-quality broth makes a noticeable difference in the final flavor.
Apple Cider Vinegar: A small amount of apple cider vinegar brightens the entire dish and balances the richness of the beef and chiles. It helps keep the sauce from tasting too heavy.
Other Ingredients Needed: Dried oregano (Mexican oregano is best if you have it!), ground cumin, dried coriander, kosher salt, black pepper
Optional for Serving: White corn tortillas, Oaxaca cheese, Chihuahua cheese, Monterey Jack cheese, fresh cilantro, diced white onion, lime wedges

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Close-up overhead shot of shredded birria beef in a serving bowl, highlighting the moist, tender texture and deep brown-red color.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Dried guajillo, ancho, and arbol chiles on a wooden cutting board, toasted in a skillet, and then soaking in hot water, showing the steps of preparing dried chiles for homemade birria sauce.

Prep the Chiles

Remove the stems and seeds from the dried chiles and open them flat. Toast the chiles in a dry skillet over medium heat for 1–2 minutes per side, just until fragrant. Transfer to a bowl, cover with hot water, and soak for 20 minutes until softened. Reserve about 1 cup of the soaking liquid.

Broiled onion wedges and garlic cloves on a sheet pan, birria sauce ingredients added to a blender with soaked chiles, tomatoes, spices, and broth, followed by a smooth blended red birria sauce.

Make the Birria Sauce

(Optional: Broil the onion and garlic until lightly charred, then peel the garlic.) Add the softened chiles, reserved soaking liquid, onion, garlic, tomatoes, vinegar, spices, salt, and pepper to a blender and blend until very smooth.

Slow Cook

Place the beef in the slow cooker, pour the birria sauce over the top, and add the beef broth around the sides. Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the beef is fall-apart tender.

Shred the Beef

Transfer the beef to a cutting board and shred with two forks.

Strain the Sauce & Serve!

Strain the sauce through a fine mesh strainer to create a smooth consommé. Serve the beef separately with the consommé for dipping tacos, or return the beef to the broth and serve as a stew or in tacos with cheese and toppings.

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Expert Tips

Toast the dried chiles gently: A quick toast brings out flavor, but over-toasting or burning the chiles can make the sauce bitter. Keep the heat moderate and watch closely.
Strain the sauce for the best consommé: This step is optional, but straining removes tough chile skins and creates a silky, restaurant-quality broth. I definitely recommend it!
Salt matters here: Birria needs enough salt to balance the richness of the chiles and beef. Taste the sauce and consommé and adjust as needed.
Cook low and slow when possible: The LOW setting on the slow cooker is your friend for this recipe! Cooking on LOW gives the beef more time to break down, resulting in juicier, more tender meat.
Save the fat: If fat rises to the top of the consommé, skim and save it. It’s perfect for dipping tortillas before frying quesabirria.

Variations / Substitutions

Less spicy birria: Reduce the number of árbol chiles or remove their seeds for a milder heat level.
More spicy birria: Add 1–2 extra árbol chiles or a pinch of cayenne when blending the sauce.
Different cut of beef: Beef short ribs or beef shank should work well, but chuck roast is the most budget-friendly and reliable option. (Note: I haven’t personally tried these other cuts of meat, so if you try them, let us know how it went in the comments below.)
Regular diced tomatoes: Regular diced tomatoes work just fine (instead of fire-roasted), but know that the fire-roasted adds a bit of extra depth.
Stew-style birria: Add the shredded beef back into the consommé and serve in bowls with onion, cilantro, and other toppings that sound good to you.

Close-up of shredded birria beef with a spoon scooping through the meat, emphasizing the juicy texture and chile-coated strands.

Storage / Freezing

Refrigerator: Store shredded birria beef and consommé separately in airtight containers for up to 4 days.
Freezer: Birria freezes very well. Freeze the beef and consommé in separate freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave with some consommé to keep the beef moist.
Make-ahead tip: This recipe tastes even better the next day as the flavors continue to develop.

FAQs

Is Slow Cooker birria spicy?

It has a moderate heat level. The spice comes mainly from the árbol chiles, which you can adjust to your preference.

Do I have to strain the sauce?

Straining isn’t required, but it creates a smoother consommé and a more traditional birria texture.

Can I make this recipe ahead of time?

Yes! Birria is an excellent make-ahead recipe and often tastes better the next day.

What’s the difference between birria and barbacoa?

Birria is cooked in a chile-based sauce and served with consommé, while barbacoa is typically seasoned differently (it’s more earthy and aromatic than chile-forward) and not served with broth.

What’s the best way to serve birria?

Birria is most commonly served as tacos or quesabirria, but it’s also delicious as a stew or piled into bowls with rice. Whatever your heart desires!

Extreme close-up of shredded birria beef filling the frame, showcasing tender fibers of beef coated in a rich, reddish-brown sauce.

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