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Mexican Birria Crockpot Recipe

This Mexican Birria Crockpot Recipe features tender, slow-cooked beef simmered in a rich blend of dried chiles, garlic, tomatoes, and aromatic spices. Perfect for birria tacos, burritos, rice bowls, or enjoying with warm tortillas and flavorful consommé, this easy slow cooker recipe brings authentic Mexican-inspired flavors to your dinner table with minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Birria
  • 3 pounds beef chuck roast cut into large chunks
  • 2 dried guajillo chiles stems and seeds removed
  • 3 dried ancho chiles stems and seeds removed
  • 2 dried pasilla chiles stems and seeds removed
  • 2 Roma tomatoes
  • 1 medium white onion quartered
  • 6 garlic cloves
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For Serving
  • Corn tortillas
  • Chopped white onion
  • Fresh cilantro
  • Lime wedges
  • Crumbled Cotija or shredded Oaxaca cheese optional

Method
 

  1. Lightly toast the dried guajillo, ancho, and pasilla chiles in a dry skillet for about 30 seconds per side. Transfer them to hot water and soak for 15 minutes.
  2. Add the softened chiles, tomatoes, onion, garlic, beef broth, apple cider vinegar, oregano, cumin, smoked paprika, cinnamon, salt, and pepper to a blender. Blend until completely smooth.
  3. Place the beef chunks into the slow cooker and pour the blended chile sauce over the meat.
  4. Add the bay leaves and cover with the lid.
  5. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.
  6. Remove the bay leaves and shred the beef using two forks.
  7. Return the shredded beef to the crockpot and stir it into the flavorful consommé.
  8. Serve in warm corn tortillas with chopped onion, cilantro, and fresh lime wedges. For birria tacos, dip the tortillas into the consommé before lightly frying and filling.

Notes

Beef chuck roast provides the best balance of tenderness and flavor.
Toasting the dried chiles enhances their smoky, rich taste.
Blend the sauce until silky smooth for the best texture.
Skim excess fat from the consommé before serving if desired.
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze the shredded beef and broth separately for up to 3 months.
The consommé is delicious served as a soup or used for dipping tacos.