Recipe- Birria in Slow Cooker

I wanted to share this recipe because it took me a while to figure this out. Not because I didnt know how but at a young age I figured I still didn’t need to make such a big meal for myself. Now that I have a family to feed, it was time to learn and start saving these recipes. So this is for all you mommy’s that need to cook on the slow cooker because god knows we have other things to do besides staying in the kitchen.


This Birria recipe is a meal most Hispanic families enjoy at a quinceñera( 15th bday), weddings, or any big event. They also have other type of meals but this one is more common. However, there’s this misconception that it takes forever(which it does) because there’s so much to do in the recipe but it’s super easy!

My history

I remember my aunt teaching us how to make it while we were in high school but as a teenager I just didn’t care to learn it. She would say

Mija it’s so easy. Look just wash the meat. Then let’s start making the Chile

But that’s when she would loose me. Making the Chile or sauce was just so draining to even watch. Now that I’ve got a handle on it. It is super easy. Except my aunt use to make it on the stove, which took forever!!!!!

So my mom called me or I called her on day from Okinawa, Japan and she mentioned that she learned how to make the birria in a slow cooker! I was sold. I asked her if she can give me the recipe. She could t remember the exact recipe but I still wrote down what she told me. The rest is history! I’ve made this recipe a few times and have given it to friends and they all love it. It’s easy too because unlike the old times, you don’t need to wait around the kitchen.

Hope you enjoy it


It’s not spicy.


  • 8lb Chuck Roast
  • 1 bag of Chile Guajillo
  • 1 tsp Cummin
  • 1 tsp of Oregano
  • 1 tsp of Peppercorn
  • 1/2 of Garlic
  • 7 Bay Leaves
  • 1 Tomatoe
  • Salt(add by tsp until it taste good for your)
  • toppings for dish-cilantro, onion and lemon.
  • side dishes-beans, mexican rice, with tortillas.


Chile Sauce

  1. De-seed your chile Guajillo.
  2. Once deseeded, bake in a pan at 350 F to toast the chiles for 5 minutes or less or until you smell the roasting.
  3. Once the chiles are toasted, place the chile guajillo in a small pot with water along with the Tomato.  The water should cover the chiles.  You do not need more water than that. (sorry don’t have the measurement for it). Let it boil or until the chiles soften.
  4. Once the chile are softened, transfer the chile guajillo and the tomato to the blender. I use my Vitamin.  But any blender should be fine.  Place the chile guajillo and tomato, 1 tsp of cumin, 1 tsp of Oregano, 1tsp of Pepercorn, and 1/2 of garlic in the blender.  Add some of the water you boiled the chiles in the blender.  about 1/2  to 1 cup of the water.  Blend until its like a smoothie.

Slow Cooker

  1. Rinse your Chuck Roast with water.  Then, place your Chuck Roast in the Slow Cooker.
  2. Drain your Chile with a strainer to remove excess.  All you need is the chile sauce.
  3. Pour Chile sauce over the Chuck Roast.
  4. Place 7 Bay Leaves scattered over the chuck roast.
  5. Cook on High for 6 hours.