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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.
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 8
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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.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days.