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Mexican Birria Crockpot Recipe

This Mexican Birria Crockpot Recipe is rich, smoky, and packed with tender slow-cooked beef simmered in flavorful chile sauce. Perfect for tacos, bowls, quesabirria, and authentic Mexican food dinners.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Meat
  • 3 lbs beef chuck roast or beef short ribs
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • Chile Sauce
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 chipotle peppers in adobo
  • 1 onion chopped
  • 4 garlic cloves
  • 2 tomatoes
  • 2 cups beef broth
  • 2 tbsp apple cider vinegar
  • Seasonings
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp cinnamon
  • 2 bay leaves
  • 1 tsp paprika
  • Optional Serving Ideas
  • Corn tortillas
  • Chopped onion
  • Fresh cilantro
  • Lime wedges
  • Shredded cheese for quesabirria

Method
 

  1. Remove stems and seeds from dried guajillo and ancho chiles.
  2. Soak chiles in hot water for 10–15 minutes until softened.
  3. Add softened chiles, chipotle peppers, onion, garlic, tomatoes, beef broth, vinegar, cumin, oregano, cinnamon, and paprika to a blender. Blend until smooth.
  4. Season beef with salt and black pepper.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Sear beef on all sides until browned.
  7. Place beef into crockpot.
  8. Pour blended chile sauce over beef and add bay leaves.
  9. Cover and cook on low for 8–9 hours or high for 5–6 hours until meat becomes fall-apart tender.
  10. Remove beef and shred with forks.
  11. Return shredded beef to the sauce and stir well.
  12. Serve with tortillas, onion, cilantro, and lime wedges.

Notes

  • Chuck roast creates the most tender birria.
  • Save the consommé for dipping tacos.
  • Birria tastes even better the next day.
  • Great for tacos, enchiladas, bowls, or nachos.
  • Freeze leftovers up to 3 months.