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The Best Mexican Birria Crockpot Recipe

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3.9 from 86 reviews

This authentic Mexican Birria recipe uses tender beef chuck slow-cooked in a rich, flavorful chile-based sauce made with guajillo, ancho, and arbol chilies, roasted vegetables, and traditional Mexican spices. Perfect for stews, tacos, or dipping quesadillas, this comforting dish brings the taste of Jalisco to your home with minimal effort thanks to the slow cooker method.

  • Total Time: 9 hours
  • Yield: 8 servings

Ingredients

Beef Birria (Birria de Rez)

  • 4 pounds beef chuck roast, cut into 3-inch chunks

Birria Sauce

  • 10 guajillo chiles, stems removed and deseeded
  • 5 ancho chilies, stems removed and deseeded
  • 3 arbol chilies, stems removed and deseeded
  • 2 Roma tomatoes
  • 1 white onion, quartered
  • 6 garlic cloves, unpeeled
  • 2 cups low-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 3 bay leaves

For Serving (Optional)

  • Chopped onion
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Prepare the chilies: Remove the stems and seeds from the guajillo, ancho, and arbol chilies. Rinse them quickly under water to clean off any dust or dirt.
  2. Simmer the chilies: Place the cleaned chilies in a medium pot and cover them completely with water. Bring to a simmer over medium heat and cook for 15 minutes until the chilies are softened and pliable.
  3. Roast the vegetables: While the chilies simmer, arrange the Roma tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Place under the broiler and roast for 4 to 6 minutes until lightly charred, which develops a deeper flavor.
  4. Make the birria sauce: Transfer the softened chilies and 1 cup of their simmering water into a high-powered blender. Peel the garlic cloves and add them along with the roasted tomatoes, onion, beef broth, apple cider vinegar, kosher salt, black pepper, cumin, Mexican oregano, ground cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until the sauce is completely smooth and well combined.
  5. Slow cook the beef: Place the beef chuck chunks into the slow cooker. Pour the blended birria sauce over the beef and add the bay leaves. Gently mix everything with tongs to coat the meat evenly. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender and can be easily shredded with a fork.
  6. Shred the meat: Remove the bay leaves and transfer the beef to a cutting board. Use two forks to shred the meat finely, breaking it apart into bite-size pieces.
  7. Combine meat and sauce: Return the shredded beef to the slow cooker and stir well to combine. Let the meat absorb the flavorful broth (consommé) for a few minutes before serving.
  8. Serve: Serve the birria directly from the slow cooker as a stew or use it as a filling for tacos, quesadillas, or other dishes. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice to enhance the traditional flavors.

Notes

  • For extra depth, you can toast the chilies lightly in a dry pan before simmering to enhance their flavor.
  • If you prefer a spicier birria, leave a few seeds in the arbol chilies.
  • Leftovers keep well refrigerated for up to 4 days and taste even better as the flavors meld.
  • Birria consommé can be served as a dipping broth alongside tacos or quesadillas.
  • Use a high-speed blender to get a perfectly smooth sauce without any gritty texture.
  • If you don’t have a broiler, roast the vegetables in a hot oven (425°F) until charred.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/the-best-mexican-birria-crockpot-recipe/