Slow Cooker Beef Birria
Slow cooker Mexican birria with tender, shredded beef in a rich adobo broth. Perfect for quesabirria tacos, burritos, and birria ramen.
Make Mexican Beef Birria at home with this hands-off slow cooker recipe for braised beef in spicy adobo broth. Top it with diced onions, cilantro, and lime for a delicious, meaty stew. Or, add it to tacos, burritos, ramen and more!
What is Mexican birria?
Birria is a Mexican stew of slow-cooked beef (or lamb) in a flavourful adobo broth. Traditionally, it’s made by rehydrating dried chiles then grinding them into a paste, but for ease and accessibility this recipe skips the rehydration process and uses canned chipotles in adobo. I love this simple adaptation! The consume (broth) is plenty flavourful and fiery without requiring you to source any specialty ingredients.
How to make beef birria in the slow cooker
Step 1: Season the beef cubes with salt and pepper. Brown the beef on all sides, about 2 minutes per side.
Step 2: Transfer the seared meat to your slow cooker pot. Sprinkle onions, garlic, bay leaves, and spices over top. Add the broth and chipotles in adobo. Stir to combine. Cover and set to slow cook on “High” for 4 hours or “Low” for 8 hours, until the beef is tender and shreds easily.
Step 3: Remove the beef and chiles from the pot, leaving the liquid. Discard the bay leaves. Using two forks, shred the beef and chiles then return them back to the sauce. Serve topped with diced onions, cilantro, and lime.
Ways to serve beef birria
Birria can be served as is, as a stew, or added to your favourite Mexican dishes. Here’s a few classic and creative ways to serve and enjoy birria:
- Mexican stew: Serve in bowls, as suggested, and top with crispy tortilla strips.
- Birria ramen: Add instant noodles + a jammy soft-boiled egg.
- Quesabirria (birria tacos): Remove the beef from the broth. Dip a corn tortilla in the broth, then fill with birria beef and shredded cheese. Fold in half and pan-fry until crispy and melty. Serve with broth for dipping.
- Add the shredded beef to burritos, enchiladas, fajitas, nachos, grilled cheese, and more!
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Slow Cooker Beef Birria
Ingredients
- 3 lb beef roast, cut into 3-inch cubes
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 1 onion, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups broth
- 1 can chipotles in adobo
Instructions
- Season the beef cubes with salt and pepper. In a skillet over medium-high heat, brown the beef on all sides, about 2 minutes per side. If you’re using a multi-cooker, use the “Brown” or “Saute” function to brown the beef in batches.
- Transfer the seared meat to your slow cooker pot. Sprinkle onions, garlic, bay leaves, chili powder, cumin, and oregano over top. Add the broth and chipotles in adobo. Stir to combine.
- Cover and set to slow cook on “High” for 4 hours or “Low” for 8 hours, until the beef is tender and shreds easily.
- Remove the beef and chiles from the pot, leaving the liquid. Discard the bay leaves. Using two forks, shred the beef and chiles then return them back to the sauce. Serve topped with diced onions, cilantro, and lime.
