Slow Cooker Birria (My Popular Overnight Recipe)

Posted by Michael Naqvi on

Hey, Everyone!  I wanted to post this here since there was such high demand for it.  Please see the entire recipe below along with a few pictures! I will have a full video on it soon as well!  You can find ALL MY LINKS (Including YouTube) AND SUPPORT ME HERE:


Slow Cooker Birria Recipe by Everyday BBQ


Start by turning on your slow cooker to low and putting just enough beef broth at the bottom to cover and fill around 1/4 inch of the bottom of the cooker.


Typically, I use around 6 lbs of fresh never frozen chuck roast. Cut it into chunks, season it generously with Garlic Salt on all sides and let it sit while you preheat a frying pan to high heat with a high temperature oil like Avocado Oil.


Sear all sides of all pieces of the chuck roast to get a nice crust on the outside. Place the seared chuck roast chunks in the slow cooker as they are done searing. After they are all seared deglaze the frying pan that you used to sear with a little bit of beef broth, and then pour all of that goodness into the slow cooker with the chunk roast.


Add (on top of the chuck roast)

  • 1/4 cup chili powder
  • 1/4 cup cumin
  • 2 teaspoons black pepper
  • 2 teaspoons garlic salt
  • 1/4 cup garlic powder or minced garlic
  • 1.5 teaspoons Mexican oregano
  • A pinch of cinnamon


Now pour more beef broth in on top of the spices to get them to mix into the broth. Usually I end up using 4 cups total (will depend on the size/shape of your slow cooker).


Next add (gently lay on top of the chuck roast again)

  • Cilantro (optional) chopped handful
  • 2 to 3 large quartered onions
  • 10 (or so) dried Chile De Arbol peppers (remove stems)
  • 1 dried Guajillo pepper (stem removed)

MAKE SURE THIS ALL STAYS ON TOP. Don’t mix anything. Just place on the lid and allow this to cook for around 6-8 hours or until fork/shred tender. Once it is, remove the onions, Arbol Peppers, Guajillo Pepper and Cilantro if you used it, add to a blender along with some of the liquid from the slow cooker. Blend until liquified. Pour back into the slow cooker and gently mix. Around 30 minutes later, remove the chuck roast and place it into a large bowl, shred with two forks, remove any undesirable fats etc at this time. Place the shredded chuck roast back into the slow cooker, mix everything well, lower to warm setting and allow it to soak for around an hour at the lower temp.


Now you can make your pan fried Birria tacos with Chihuahua Cheese or Oaxaca Cheese. Corn or flour tortillas are fine. I also usually finely chop a red onion and mix it with chopped cilantro, lime juice, garlic, salt and pepper and mix that and let it sit. I’ll add that into my tacos as I fry them.


To fry the tacos, get a clean frying pan and heat it on medium heat. Place avocado oil on the pan. Dip your tortillas (both sides) into the layer or grease on top of the slow cooker, then place into pan. Allow to fry for a few second on one side, flip. Now add cheese (1st), then meat and anything else you want in that order. Flip taco to closed position and fry on each side for 30 seconds or till it’s to your liking.


I also will serve these with my onion/cilantro medley inside!  It is simply finely diced onion, chopped cilantro, garlic, salt/pepper and lime juice.  This is all to your amounts and taste! You can stuff that inside the tacos as they are melting and it's GLORIOUS!  You can also just serve that on the side or add it to your dish of consume'.


Serve with some of the liquid consume’ from the slow cooker. Enjoy!





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