Slow Cooker Birria de Res

Melt-in-your-mouth tender and flavored with chilis, slow cooker Birria de Res is a savory Mexican stew that will knock your culinary socks off. So easy to make and with unbelievable flavor, start your slow cooker and dig into a bowlful of deliciousness!

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I love taking big old hunks of inexpensive meat and turning them into delicious eats. This Mexican Birria de Res is no exception. Cooked low and slow in a broth that’s flavored by chilis, this easy stew has a medium spice level that’s easy to adjust to suit your preference.

Serve it by the bowlful with tasty garnishes, or keep the birria and consomme (cooking liquid) separate to make a bunch of other dishes – see all my suggestions below!

What is Birria De Res

Birria de Res Con Consomé, or birria in consomme, originated in Jalisco, Mexico, and is a slow-cooked stew typically made with goat meat. Tough cuts of meat were slowly cooked in a broth infused with chilis, and the meat would take on the most amazing flavor.

Loosely translated from Spanish, birria de res means “inexpensive stew.” This is because tough, affordable cuts of meat are slow-cooked in broth to break down all the connective tissue and melt the fat, resulting in fork-tender and flavorful meat.

For authentic birria de res, goat is usually used. However, goat isn’t as accessible – or as well-liked – outside of Mexico, so we’re using beef.

What Kind of Beef For Birria?

Beef birria cooks much like a pot roast, so look for pot roast cuts of meat. Anything with chuck in it (chuck roast, chuck shoulder, chuck arm, chuck seven bone), rump roast, or bottom round will all work well. You can also use beef shank if you can find them.

I usually buy boneless beef so that I’m not just paying for a bone I’ll discard. The bone doesn’t add that much flavor to this dish, so it’s fine to go without.

And, look for a fatty cut. Yes, fat is good in this birria recipe. The fat adds SO much flavor and richness to this dish, and if you make birria tacos with the meat, you’ll want the fat.

What You’ll Need

There’s a pretty long list of ingredients to make Birria de Res, but don’t worry, it all goes into the pot!

• Beef roast – A 3–4 pound pot-roast cut works best; choose a cut with some marbling for tenderness and flavor (see my notes above).
• Onion – Yellow or white; roughly chopped so it blends well in the sauce.
• Celery – A few stalks; adds aromatic depth to the braising liquid.
• Garlic – Fresh whole cloves only; avoid jarlic to preserve bright, roasted flavor.
• Apple cider vinegar – Adds subtle tang and helps tenderize the beef.
• Beef broth – Low- or no-sodium is ideal; water works in a pinch.
• Cumin – Dried; toast lightly if you want a deeper, nutty aroma.
• Mexican oregano – Not interchangeable with Mediterranean oregano; it has a slightly citrusy, robust flavor.
• Dried chipotle chilis – Use 1–2 whole chilies; canned chipotles in adobo are a safe substitute.
• Dried arbol chili peppers – Adjust quantity to your spice preference: 1–2 for mild, 5–6 for medium, 7–8 for spicy.
• Dried guajillo chili peppers – Adds mild heat and fruity flavor; soak before blending.
• Dried ancho chili pepper – Provides subtle sweetness and depth.
• Dried pasilla chili peppers – Earthy flavor; use as part of your chili blend.
• Salt and pepper – Season to taste.

How To Make Birria de Res

For a full list of ingredients and instructions, please scroll down to the recipe at the end of this page.

Start by patting the roast dry and seasoning it with salt and pepper. Sear it in a skillet until it has a nice brown crust, then transfer the meat to the slow cooker. A heavy skillet or braiser is especially helpful here because it holds heat well and gives you better browning.

In the remaining oil, sauté the onion, celery, and garlic until browned, then add them to the slow cooker.

Warm the broth on the stovetop or in the microwave to help speed things along, then pour it over the meat and vegetables.

Remove the stems and seeds from the dried chilies, then rinse the inside of the chilies to dislodge any dust or debris.

Toast the chilies in a dry skillet for 1 to 2 minutes or until they just start to brown. Watch them closely so they do not burn, because burnt chilies can make the broth bitter. Transfer them to a small saucepan, cover with water, and bring to a low simmer. Simmer for 5 minutes, then drain and add the chilies to the slow cooker. Kitchen shears can make trimming the chilies much quicker and neater.

Add the cider vinegar, cumin, and oregano to the slow cooker and put the lid on.

Cook on high for 4 to 5 hours or low for 7 to 8 hours.

When the beef is tender, remove it from the slow cooker and let it cool slightly. Shred the meat using meat claws or two forks. Strain the broth through a fine-mesh silicone strainer and discard the solids. Taste the consomme and season with additional salt and pepper if needed.

Serve shredded beef in bowls with the consomme on the side. Garnish with diced onion, chopped cilantro, avocado, jalapeños, and lime wedges.

Chef Jenn’s Tips

• You can mix and match with the dried chilis – you don’t have to use what I suggest. The important ones are chipotles (or you can use chipotle in adobo), chiles de arbol (for the spice), and guajillo chiles.
• Start this slow cooker beef recipe early in the day, so you have time to let it cook before dinner.
• Be careful not to burn the chilis when toasting them. I did this once, and it ruined the whole batch, giving the broth a bitter/acrid taste.
• This is even better the next day!

How To Serve

When the meat is fork-tender, remove it from the slow cooker and shred it with two forks or your favorite meat claws.

Strain the vegetables and broth, discarding any solids.

Season the birria consomme (broth) with salt and pepper and serve the broth with the meat in a bowl.

Garnish Birria de Res with chopped diced onion, fresh cilantro, avocado, lime, radishes, and all your favorite Mexican toppings. Serve it with corn tortillas on the side, or add your favorite sides to make it a meal.

Make It A Meal

Birria is a hearty meal, there’s no doubt! But, to make it a full and well-rounded meal, serve it with some sides. My favorite sides with this meal are baked Spanish rice, Mexican corn salad, or just white rice.

What Else Can You Make With Birria?

Birria meat, the melt-in-your-mouth tender beef, can be used in so many different ways! Here are some of my favorites:

• Birria tacos
• Birria pizza
• Birria egg rolls
• Burritos

Storage Instructions

Refrigerate any leftover birria and broth in an airtight container in the fridge. You can also freeze birria de res in the consomme for up to 3 months.

Frequently Asked Questions