The Mexican Birria Crockpot is a deliciously rich and tender beef stew that’s bursting with bold flavors. It features slow-cooked beef that melts in your mouth, simmered with a mix of chilies, tomatoes, and spices that create a deep, smoky broth. The dish is a perfect blend of spicy, savory, and slightly tangy tastes that make it feel like a warm hug on a plate.
I love making this birria in my crockpot because it’s almost effortless—you just throw everything in and let it cook low and slow while the flavors develop into something amazing. One of my favorite parts is pulling apart the beef once it’s cooked; it’s so tender and juicy, it practically falls apart, making every bite full of goodness. Plus, the aroma while cooking fills the whole house with this irresistible promise of a tasty meal!
When I serve this Mexican Birria, I like to pair it with warm corn tortillas, some fresh cilantro, diced onions, and a squeeze of lime. It’s great as tacos, or you can enjoy it as a hearty stew with a side of rice. I also love dipping the tortillas in the rich broth, which adds an extra layer of flavor and makes every bite extra special. This dish is definitely one I turn to when I want something comforting and full of authentic Mexican flavor.
Key Ingredients & Substitutions
Beef chuck roast: This cut becomes tender and juicy during slow cooking. You can also use brisket or short ribs. For a leaner option, try beef stew meat, but cooking time may vary.
Dried chilies: Guajillo, ancho, and pasilla chilies give birria its signature smoky and slightly spicy flavor. If you can’t find all, mix what you have or substitute with chipotle or dried New Mexico chilies.
Beef broth: Adds richness to the sauce. Use low-sodium broth if you want to control salt or substitute with vegetable broth for a lighter version.
Apple cider vinegar: Balances the deep flavors with a hint of tanginess. If unavailable, white vinegar or lime juice can be swapped in a pinch.
Spices (cumin, oregano, smoked paprika, cinnamon): These warm spices create the depth typical of birria. Mexican oregano is best, but regular oregano works well too.
How Do You Get Tender, Shreddable Beef in a Crockpot?
Getting the perfect tender beef means cooking it low and slow. Here’s how I do it:
- Season your beef well with salt and pepper first to boost flavor.
- Toast and soak your chilies before blending, this unlocks key smoky flavors.
- Pour enough liquid (broth and sauce) to mostly cover the meat in the crockpot.
- Cook on LOW for 8-10 hours to allow connective tissues to break down and become tender.
- Once done, shred the beef easily with two forks—if it resists, cook longer.
- Return shredded beef to the sauce to soak in all the tasty juices before serving.
Patience is key here, but the result is soft, flavorful meat that shines in every bite!
Equipment You’ll Need
- Slow Cooker (Crockpot) – I like using a Crockpot because it lets the beef cook slowly and become super tender without much effort.
- Skillet – For toasting the dried chilies to boost their flavor, which really adds depth to the sauce.
- Blender – Blends the soaked chilies, tomatoes, onion, garlic, and spices into a smooth, rich sauce.
- Sharp Knife & Cutting Board – For chopping the onion, garlic, and preparing the chilies.
- Forks – To shred the cooked beef easily once it’s tender.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a lighter, quicker version; cook time remains similar.
- Add chopped chipotle peppers in adobo sauce for extra smoky spice.
- Stir in diced potatoes or carrots during cooking for more hearty, veggie-filled birria.
- Top with sliced radishes, sliced jalapeños, or extra cilantro for a fresh crunch and flavor contrast.
The Mexican Birria Crockpot
Ingredients You’ll Need:
Meat & Broth:
- 3 lbs beef chuck roast (or a mix of brisket and short ribs)
- 3 cups beef broth
Chilies & Vegetables:
- 5 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 can (14 oz) diced tomatoes
- 1 large white onion, quartered
- 4 garlic cloves
Spices & Flavorings:
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (preferably Mexican oregano)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 2 bay leaves
- Salt and black pepper to taste
- ¼ cup apple cider vinegar
For Serving & Garnish:
- Fresh cilantro, chopped
- Fresh lime wedges
- Chopped white onion
- Corn tortillas
How Much Time Will You Need?
This recipe requires about 20-30 minutes of prep time, including toasting chilies and blending the sauce. Then, you’ll slow cook the beef for 8 to 10 hours on low (or 5 to 6 hours on high) until it’s nice and tender. Plan ahead for a delicious meal ready in about 9 to 11 hours total.
Step-by-Step Instructions:
1. Toast and Soak Chilies:
Heat a dry skillet over medium heat. Toast the dried chilies for 1-2 minutes per side until you smell their rich, smoky aroma. Don’t burn them—just lightly toast for best flavor. Then, place them in a bowl and cover with hot water. Let soak for about 15 minutes until soft.
2. Blend the Birria Sauce:
Drain the softened chilies and add them to a blender along with diced tomatoes, quartered onion, garlic cloves, cumin, oregano, smoked paprika, cinnamon, apple cider vinegar, and about 1 cup of beef broth. Blend everything until smooth. This rich sauce is packed with the flavors that make birria so special.
3. Prepare the Beef:
Season your beef chuck roast generously with salt and pepper on all sides. Place it in the crockpot and pour the blended birria sauce over the top. Add the remaining beef broth to cover the beef as much as possible. Toss in the bay leaves.
4. Cook Low and Slow:
Cover the crockpot and cook on low for 8 to 10 hours, or on high for 5 to 6 hours. Your beef is ready when it’s tender enough to shred easily with forks.
5. Shred and Serve:
Take the beef out of the crockpot and shred it with two forks. Remove and discard the bay leaves. Return the shredded beef to the crockpot and stir well, letting it soak in the flavorful sauce.
6. Serve It Up:
Serve the birria hot, topped with chopped cilantro and diced white onion. Offer lime wedges on the side for squeezing over. Warm corn tortillas are perfect to scoop up the meat or make birria tacos. Dip tacos into the broth (consommé) for an authentic, delicious bite.
Can I Use Frozen Beef for This Birria Recipe?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps the meat cook evenly and become tender in the crockpot.
Can I Make Birria Ahead of Time?
Absolutely! Birria actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Should I Store Leftover Birria?
Keep leftovers in a sealed container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
What Can I Substitute If I Don’t Have All the Dried Chilies?
If you don’t have guajillo, ancho, or pasilla chilies, feel free to use a mix of chipotle, New Mexico, or other dried chilies you prefer. Each adds a slightly different smoky heat but all work well to create rich birria flavors.
