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Slow Cooker Birria

A flavorful and tender beef birria cooked slowly in a savory chili broth, perfect for tacos or enjoyed on its own.
Print Recipe
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 18
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 dried guajillo chiles Guajillo Chile
  • 2 dried California chiles California Chile
  • 3 chipotle peppers in adobo sauce Chipotle Peppers in Adobo
  • 3 cups beef broth
  • 14 oz fire-roasted tomatoes
  • 0.5 large white onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cinnamon
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves Bay Leaves
  • 1 tablespoon olive oil
  • 2.75 pounds beef tender roast or chuck roast
  • 17 average corn tortillas corn tortillas
  • 2 cups shredded Oaxaca cheese
  • 1 cup white onion, diced
  • 0.66 cup cilantro, minced
  • limes Lime wedges

Method
 

Preparation Steps
  1. Rinse the dried chiles under water, cut stems off, and shake out seeds. Place all into slow cooker.
  2. Add remaining ingredients (except tortillas, cheese, garnishes), whisk to combine, set aside.
  3. In a skillet, heat olive oil over medium-high, sear beef on all sides for 2-3 minutes each until crust forms.
  4. Place seared beef in slow cooker, pour sauce over. Cook on high for 4-5 hours or low for 7-8 hours, flipping occasionally.
  5. Remove beef, shred with forks, set aside.
  6. Using an immersion blender, blend chili mixture until smooth, then stir into shredded meat. Reserve some for dipping.
  7. Heat tortillas, fill with shredded beef and cheese, fold, and crisp in skillet for 2-3 minutes per side.
  8. Serve tacos with garnishes and lime wedges, with reserved chili sauce for dipping.

Notes

For an extra smoky flavor, char the chiles slightly before blending.