The Easiest Birria Recipe

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Do you love Birria but don’t know how to make it? This easy birria recipe is perfect for quesabirria tacos and the birria recipe uses just 5 easy to-find ingredients. Scroll to the bottom of this post for the easiest birria recipe in a slow cooker!

Slow cooker birria is really easy to make and letting it cook all day makes the meat tender and juicy. This simple birria recipe cuts down on all the chopping, roastings, and blending of a traditional birria and uses a premade sauce. Let’s make some quick birria!

The Easiest Birria Recipe

What is Birria? Birria is traditionally a Mexican Stew made with goat, but can also be made with beef. In the last few years, Birria has gone crazy viral in quesabirria tacos with consommé. The Birria you see all over social media is made with beef. It’s slow-cooked in a red chile sauce, shredded, and eaten like a stew, but it can also be added to tacos, burritos, and even ramen!

What is in Birria? If you scour the internet you’ll see a variety of different recipes for Birria, but the main ingredients are red chiles, onion, garlic, cumin, bay leaves, cloves, and oregano. Some recipes will use cinnamon, vinegar, tomatoes, and/or ginger. I’ve tried a few different variations and they’re all delcious!

How to Make Slow Cooker Birria

For this birria recipe, we’re skipping all the fresh ingredients, roasting, dicing, blending, and using a premade sauce. Remember, I said this recipe was EASY, but don’t worry it tastes delicious and pretty similar to recipes I’ve made or bought locally.

The secrent ingreident here is the Fonterra barbacoa sauce. It has all the main ingredients from traditional birria (cinnamon, chiles, tomato, and spices) and tasted identical once done. Now let’s make our easy birria tacos recipe crock pot.

Ingredients for Slow Cooker Birria

• 3lb chuck roast, cut into chunks
• 2 packs of Fonterra Barbacoa Sauce
• Half a white onion
• 3 cloves of garlic
• 3 bay leaves

How to Make Slow Cooker Birria De Res

Cut your chuck roast into big chunks and season them with salt and pepper. I like to use Kinders The Blend.

In a hot skillet add some olive oil (or whatever oil you prefer) and sear all sides of your roast chunks. This helps to seal in the flavor and juices of the meat. If you’re in a hurry, skip this step.

Add your meat to your slow cooker and then add the onion, garlic, bay leaves, and barbacoa sauce. Give it a good mix.

Optional – Add 1 cup of water + 1 tablespoon of Caldo de Tomato. This helps to make more consommé and the bouillon adds more flavor.

Cook on low for 6-8 hours.

Once your meat is done take it out and shred it, removing any chunks of fat.

Add the meat back to the juice and give it a good mix.

You can now eat it as a stew with Mexican rice or add the meat to tacos, burritos, ramen, and more.

How to Make Quesabirria Tacos

If you want to make quesabirria tacos they’re pretty simple! You’ll need:

• Corn tortillas
• Monterrey Jack or Mozzarella Cheese, shredded
• Cilantro, Onion, and Limes
• Oil
• Birria + Consommé

Place a skillet over medium heat and add a thin layer of oil to the pan. You don’t want the whole pan covered, just enough to get your tortillas crispy. Probably about 1-2 tablespoons. Add more oil as you’re making the tacos and it runs out.

Dip the tortilla in the consommé and then add it to the skillet.

Top the tortilla with shredded cheese and Birria meat.

Let cook until the tortilla starts to crisp up, about 1-2 minutes.

Fold the tortilla in half, remove it from the pan, and enjoy!