Slow Cooker Birria Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked Mexican beef stew made with dried chiles, tomatoes, and warm spices like cinnamon and cumin. Rich, flavorful, and ready for tacos, quesadillas, or served as a standalone stew.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 dried ancho peppers (stemmed and seeded)
- 5 dried guajillo peppers (stemmed and seeded)
- 2 –3 chiles de árbol (optional, for extra heat)
- 1 tablespoon vegetable oil
- 1 large white onion (chopped)
- 3 Roma tomatoes (chopped (or 1 (14.5 oz) can fire-roasted tomatoes))
- 5 cloves garlic (chopped)
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- ½ teaspoon ground clove (optional but common in slow cooker versions)
- ½ teaspoon dried thyme or marjoram
- 2 bay leaves
- 1 tablespoon apple cider vinegar (or white vinegar)
- 4 cups beef broth (plus extra as needed)
- 3.5 pounds beef chuck roast (cut into large chunks (or use lamb shoulder))
- Salt to taste
At a glance
PER SERVING · TIME 510M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 8h
- Sodium
- 648mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 965mg
- Calcium
- 37mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.