If you’re craving something bold, rich, and unbelievably tender, this Crockpot Mexican Beef Birria is exactly what you need. Slow-cooked in a deep red chili sauce packed with warm spices and authentic Mexican flavors, this dish transforms simple ingredients into melt-in-your-mouth shredded beef. Whether you serve it in crispy birria tacos, over rice, or with warm tortillas and consommé for dipping, this recipe delivers restaurant-quality flavor right from your slow cooker, with minimal effort and maximum taste.
Table of Contents
Crockpot Mexican Beef Birria
Equipment
- Crockpot / Slow Cooker
- Large skillet
- Blender
- Tongs
- Two forks (for shredding)
- Knife
- Cutting board
- Measuring spoons and cups
- Large bowl
Ingredients
- 3 lbs beef chuck roast
- 2 dried guajillo chilies stems and seeds removed
- 2 dried ancho chilies stems and seeds removed
- 1-2 dried arbol chilies
- 1 medium white onion chopped
- 5 cloves garlic
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ¼ teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- 3 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a dry skillet over medium heat and lightly toast the guajillo, ancho, and arbol chilies for 1–2 minutes until fragrant.
- Place toasted chilies in a bowl and cover with hot water. Soak for 15 minutes until softened.
- Heat olive oil in a pan and lightly sear the beef chuck roast on all sides for 2–3 minutes per side.
- Add softened chilies, chopped onion, garlic, cumin, oregano, cloves, vinegar, salt, pepper, and 1 cup of beef broth to a blender. Blend until smooth.
- Place the seared beef into the crockpot.
- Pour the blended chili sauce over the beef.
- Add cinnamon stick, bay leaves, and remaining beef broth.
- Cover and cook on Low for 8 hours or High for 5–6 hours until the beef is fork-tender.
- Remove the beef from the crockpot and let it rest for 10 minutes.
- Shred the beef using two forks.
- Return the shredded beef to the crockpot and stir into the broth.
- Taste and adjust salt if needed before serving.
Notes
- Calories: 420
- Protein: 38g
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 620mg
What Is Mexican Beef Birria?
Let’s start simple. If you’ve never had birria before, imagine the most tender, juicy, flavor-packed shredded beef swimming in a rich, deep red chili broth. That’s birria. It’s bold. It’s comforting. It’s the kind of food that hugs you from the inside.
The Origins of Birria
Birria originally comes from Jalisco, Mexico. Traditionally, it was made with goat meat and cooked slowly in underground pits. Over time, beef became more common,especially in the United States. The flavor? Still legendary.
Traditional vs. Crockpot Versions
Traditional birria takes hours of careful cooking. But here’s the good news: you can get that same slow-cooked depth using a crockpot. No underground pit. No complicated techniques. Just real flavor with minimal effort.
And honestly? The crockpot mexican beef birria version might be even better for everyday life.
If you love rich, comforting slow-cooked meals, you’ll appreciate how the flavor depth compares to Slow Cooker Beef Stew. Both dishes rely on long, gentle cooking to develop bold, satisfying flavor.
Similarly, the fork-tender texture mirrors what you get in Slow Cooker French Onion Meatballs, where slow heat transforms beef into something incredibly soft and juicy.
Ingredients You’ll Need
Let’s break it down.
Best Cuts of Beef for Birria
You want something marbled and rich. Think:
- Chuck roast
- Beef short ribs
- Brisket
Fat equals flavor. And flavor equals unforgettable birria.
Essential Dried Chilies
The soul of birria lives in the chilies:
- Guajillo chilies
- Ancho chilies
- Optional: Arbol chilies (for heat)
These give that deep red color and smoky complexity.
Aromatics and Spices
You’ll also need:
- Onion
- Garlic
- Bay leaves
- Mexican oregano
- Cumin
- Cloves
- Cinnamon stick
- Apple cider vinegar
- Beef broth
It sounds like a lot, but each ingredient plays a role, like instruments in a symphony.
Step-by-Step Guide to Crockpot Mexican Beef Birria
Ready? Let’s do this.
Preparing the Chilies
First, remove the stems and seeds. Toast them lightly in a dry skillet. Just 1–2 minutes. You’ll smell the aroma bloom, that’s when you know they’re ready.
Then soak them in hot water for about 15 minutes until softened.
Blending the Sauce
Add soaked chilies, onion, garlic, spices, vinegar, and a bit of broth to a blender. Blend until smooth.
This sauce? It’s liquid gold.
Slow Cooking to Perfection
Place beef in the crockpot. Pour the sauce over it. Add bay leaves and remaining broth.
Cook:
- Low for 8-10 hours
- Or High for 5-6 hours
Low and slow is ideal. The beef should shred effortlessly with a fork.
Once done, remove beef and shred. Return it to the rich red consomé (broth).
Take a moment. Smell it. That’s pure comfort.
How to Make Birria Tacos
Now we level up.
Dipping Tortillas in Consomé
Take corn tortillas. Dip them in the red consomé. Coat both sides.
Place on a hot skillet.
Adding Cheese and Crisping
Add shredded beef. Sprinkle Oaxaca or mozzarella cheese. Fold.
Cook until crispy on the outside and melty inside.
Dip in extra consomé before each bite.
Game changer.
Tips for Ultra Juicy and Tender Birria
Low and Slow Cooking Secrets
Don’t rush it. Tough cuts need time to break down. The collagen melts into gelatin, creating that silky texture.
Think of it like turning a rock into butter.
Shredding Techniques
Shred while warm. Use two forks or meat claws. Then mix thoroughly with the broth so every strand absorbs flavor.
Serving Ideas
Classic Taco Style
Top with:
- Fresh cilantro
- Diced onion
- Lime juice
Simple. Bright. Perfect.
Birria Bowls
Serve over rice with avocado and beans. Spoon consomé over the top.
Quesabirria
Extra cheese. Extra crispy. Extra indulgent.
Storing and Reheating
Refrigeration Tips
Store in airtight containers for up to 4 days. Keep meat submerged in broth to stay moist.
Freezing Instructions
Freeze for up to 3 months. Thaw overnight in fridge. Reheat gently on stovetop.
Common Mistakes to Avoid
- Not toasting chilies
- Skipping the soaking step
- Cooking too fast
- Using lean cuts of beef
- Not seasoning properly
Flavor is built in layers. Respect the layers.
Variations You Can Try
Spicy Version
Add extra arbol chilies or chipotle in adobo.
Goat Birria
For authenticity, substitute goat meat.
Instant Pot Option
Cook under high pressure for 50-60 minutes with natural release.
FAQs
What cut of meat is best for crockpot mexican beef birria?
Chuck roast works best because it contains enough marbling to become tender during slow cooking. Short ribs also add richness. Avoid lean cuts because crockpot mexican beef birria depends on slow fat rendering for depth and texture.
Can I make crockpot mexican beef birria without dried chiles?
You can substitute chili powder in emergencies, but dried guajillo and ancho chiles create authentic flavor. Without them, crockpot mexican beef birria loses its signature smoky depth and vibrant red consommé.
How long should I cook birria in a crockpot?
Cook crockpot mexican beef birria on LOW for 8-9 hours for the most tender results. You can cook on HIGH for 4-5 hours, but low heat produces deeper flavor and softer shredded beef.
Can I freeze crockpot mexican beef birria?
Yes. Let it cool completely, then freeze in airtight containers for up to three months. Thaw overnight in the refrigerator before reheating gently.
Crockpot mexican beef birria isn’t just a recipe, it’s an experience. It’s slow-cooked comfort in a bowl. It’s crispy tacos dipped in rich, red consomé. It’s the kind of meal that turns an ordinary Tuesday into something special.
And the best part? Your crockpot does most of the work.
So next time you crave something bold, juicy, and unforgettable… you know exactly what to make.
