Mexican Birria

This authentic Slow Cooker Mexican Birria features fall-apart tender beef simmered in a rich, chile-forward consommé made from guajillo and ancho chiles, warm spices, and aromatics. Deeply flavorful and comforting, it’s perfect for birria tacos, quesabirria, or served simply with broth for dipping.

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Prep Time 25

Cook Time 8

Total Time 8

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

3 lb beef chuck roast or short ribs
5 whole dried guajillo chiles, stemmed and seeded
3 whole dried ancho chiles, stemmed and seeded
3 medium roma tomatoes
1 large white onion, quartered
6 cloves garlic
1 inch fresh ginger
1 1/2 tsp ground cumin
1 tsp Mexican oregano
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 tbsp apple cider vinegar
3 cups beef broth
2 whole bay leaves
1 tsp black peppercorns
to taste salt and black pepper

Equipment

slow cooker 6–7 quart recommended
blender high-powered preferred
fine mesh sieve for straining consommé

Method

Toast guajillo and ancho chiles in a dry skillet for 30 seconds until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes.
Season beef generously with salt and pepper. Cut into large 3-inch chunks.
Blend soaked chiles, tomatoes, onion, garlic, ginger, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup broth until completely smooth.
Place beef in the slow cooker. Pour chile sauce over meat. Add remaining broth, bay leaves, and peppercorns.
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef shreds easily.
Remove beef and shred with forks. Strain consommé through a fine-mesh sieve and skim excess fat if desired.
Return shredded beef to consommé. Serve as tacos, quesabirria, or in bowls with broth for dipping.

Notes

Straining the consommé creates a silky, restaurant-quality broth. For extra flavor, save the rendered fat on top for frying tortillas.