Mexican birria de res from the heart of Jalisco is a hearty slow-cooked stew with the utmost flavor and juicy, fall-apart tender beef. You can serve it in a bowl with fresh toppings like onion, cilantro, and lime juice, or go the extra step to make cheesy birria tacos (quesabirria).

There’s no one exact way to make birria, and you’ll find many versions online. It was originally made with goat meat (birria de chivo), but now, different regions of Mexico have put their own spin on this classic dish with beef as the preferred meat. This slow cooker or Crockpot birria recipe I’m sharing today stems from all the delicious experiences I’ve had with it — from local taco stands in Mexico to authentic, home-cooked versions. And I can’t wait for you to try it!

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Dried Chilies (Guajillo, Ancho, and Arbol):
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► TIMESTAMPS:
00:00 Intro
00:35 The dried chilies you’ll need – guajillo chilies, ancho chilies, and chiles de arbol.
01:06 Mexican oregano versus Mediterranean Oregano
01:22 Cut the beef chuck roast into chunks and place in the slow cooker.
02:00 Remove the stems and seeds from all of the dried chilies.
02:36 Simmer the dried chilies until softened.
02:56 Place the onion, tomatoes, and garlic on a sheet pan and roast in the oven.
03:21 Make the birria sauce in a blender.
04:24 Pour the birria sauce on the meat in the slow cooker and cook until tender.
05:02 Shred the birria meat with two forks, then place back in the slow cooker.
05:37 Serve up authentic birria as a stew in a bowl.
06:00 Serve up the birria meat in birria tacos, with a small bowl of consommé for dipping.
07:25 Taste test, storage, and tips.

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