Slow Cooker Birria Mexican Sandwich

Servings: 10-12



  • 2 1⁄2 lb Beef Chuck Roast
  • 2 TBSP Flour
  • 2 TBSP Kosher Salt
  • *1 7 oz Can Chipotle Peppers in Adobo Sauce
  • 3 TBSP Worcestershire Sauce
  • 1 tsp Better than Bouillon Beef Base
  • 1 Large Onion, thinly sliced
  • 2 Cups Beef Broth
  • 2 TBSP Lou-Easy-Ana Seasoning Blend

For Sandwich:

  • 8-10 Bolillo Rolls (You can find these rolls in most grocery store bakeries)
  • 8 oz Monterey Jack Cheese shredded
  • Hot Salsa and Guacamole are optional.
Slow Cooker Birria Mexican Sandwich

Notes* *Place chipotle peppers and sauce in a small glass bowl and cut with shears. If you use the whole can, dish will be Hot. I use a little over half the can for Medium Heat, use less for mild. Store leftover peppers in small ziploc bag and freeze for future use.


Step 1:

Cut the beef in half and pat dry with paper towels.

Step 2:

Season each side with 1 TBSP Kosher Salt and 1 TBSP Flour. Rub into meat well.

Step 3:

Place in Slow Cooker.

Step 4:

Add remaining ingredients in order listed. Ensure that onions and beef are immersed in liquid.

Step 5:

Cover and cook on High for 6-8 hours.

Step 6:

Remove beef chunks and shred with forks. You may keep meat in separate bowl or toss back in pot after skimming the fat from cooking liquid.

Step 7:

To assemble, open up rolls with serrated knife and overstuff with meat and cheese.

Step 8:

Toast the tortas on a hot ungreased skillet until bread browns and cheese is melted. Flatten slightly with a spatula.

Step 9:

Cut sandwich in half and serve alongside a small bowl with broth for dipping.

Step 10:

You may top meat with additional salsa and serve with a dollop of guacamole for dipping.