Description
Slow Cooker Mexican Birria delivers fall-apart tender beef in a rich, spicy consommé that transforms into crispy quesabirria tacos or hearty stew, capturing authentic Jalisco flavors with just 30 minutes of prep. This hands-off crockpot recipe serves 8-10 generously, perfect for Taco Tuesday feasts, meal prep, or freezing batches for busy weeks ahead.
Ingredients
- Beef chuck roast: 4 lbs (trim excess fat; cut into 4-inch chunks for even cooking)
- Dried guajillo chiles: 8 (stemmed and seeded; mild with fruity notes)
- Dried ancho chiles: 4 (stemmed and seeded; adds earthy sweetness)
- White onion: 1/2 medium (quartered)
- Garlic cloves: 8 (peeled)
- Fresh tomatoes: 3 medium (Roma or vine-ripened, quartered)
- Beef broth: 4 cups (low-sodium preferred)
- Apple cider vinegar: 2 tbsp (for tang)
- Dried Mexican oregano: 1 tbsp (or regular oregano)
- Ground cumin: 2 tsp (toasted for extra flavor)
- Ground cinnamon: 1/2 tsp (warm spice backbone)
- Ground cloves: 1/4 tsp (tiny pinch intensifies)
- Bay leaves: 3 (remove before shredding)
- Kosher salt: 2 tsp (adjust to taste)
- Black pepper: 1 tsp (freshly ground)
- For Quesabirria Tacos (per 2 tacos): Corn tortillas, Oaxaca or mozzarella cheese (8 oz), chopped onion, cilantro, lime wedges, consommé for dipping
Instructions
- Prepare the Chile Sauce: Slit guajillo and ancho chiles lengthwise, remove stems and seeds, then toast in a dry skillet over medium heat for 1-2 minutes until fragrant. Avoid burning. Soak in hot water 15-20 minutes until soft.
- Drain chiles and blend with onion, garlic, tomatoes, vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth, adding 1 cup broth to loosen. Taste and adjust spice; set aside.
- Assemble and Cook: Pat beef dry, season generously with salt and pepper. Optional: Sear chunks in hot oil 2-3 minutes per side for richer flavor.
- Add beef to 6-7 qt slow cooker. Pour chile sauce over top, add remaining broth and bay leaves. Stir to coat. Cover and cook on low 8-10 hours or high 5-6 hours, until beef shreds easily.
- Shred and Strain Consommé: Transfer beef to a bowl; shred finely, discarding large fat pieces. Strain cooking liquid through fine mesh sieve; discard solids. Skim fat (keep some for tacos). Return beef to slow cooker with 2 cups consommé; stir.
- Make Quesabirria Tacos: Heat skillet over medium. Dip tortilla in consommé, shake excess. Add to skillet, top half with cheese and birria. Fold and cook 2-3 min per side until crisp. Serve with toppings.
Notes
Storage: Fridge 5 days (separate meat/broth). Freeze 3 months. Reheat stovetop; air fry tacos 375°F 3-4 min.
Variations: Instant Pot: High pressure 45-60 min. Vegan: Mushrooms/jackfruit. Mild: Fewer chiles.
Nutrition (per serving): 450 cal, 45g protein, 12g carbs, 28g fat. Adjust for variations.
- Prep Time: PT30M
- Cook Time: PT8H
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup shredded birria
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg