Mexican Birria Crockpot Recipe: Seriously Simple & Magical!
This easy Crockpot Birria delivers rich, authentic Mexican flavor with minimal effort. Made with dried chiles, beef chuck roast, and warming spices, it's perfect for tacos, stew bowls, or quesabirria.
Equipment
- Slow cooker
- Skillet
- Blender
- cutting board and knife
- Measuring spoons and cups
- forks (for shredding)
Ingredients
- 3-4 lbs Beef Chuck Roast
- 6-8 Dried Ancho Chiles
- 6-8 Dried Guajillo Chiles
- 1 Dried Pasilla Chile (optional)
- 1 medium Onion, quartered
- 6 cloves Garlic, minced
- 2 Bay Leaves
- 1 tbsp Cumin
- 1 tbsp Dried Oregano
- 1 tsp Dried Thyme
- ½ tsp Ground Cinnamon
- 6 cups Beef Broth
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Tomato Paste
- Salt and Pepper to taste
- Optional: Cilantro, diced onion, lime wedges for serving
Instructions
- Remove the stems and seeds from the dried chiles. Toast in a dry skillet over medium heat for 2–3 minutes until fragrant. Soak in hot water for 30 minutes.
- In a blender, combine softened chiles with 1 cup soaking water, onion, garlic, tomato paste, apple cider vinegar, cumin, oregano, thyme, and cinnamon. Blend until smooth.
- Season beef chuck roast with salt and pepper. Sear in a hot skillet with oil until browned on all sides (optional).
- Place beef in crockpot. Pour chile sauce over meat. Add beef broth and bay leaves.
- Cover and cook on low for 8–10 hours or high for 4–6 hours, until beef is very tender.
- Remove beef and shred with two forks. Return shredded beef to crockpot and stir into broth.
- Serve hot in bowls or tacos with cilantro, diced onion, and lime wedges.
Notes
Sear the beef for added flavor if time allows. Adjust chile quantity to control spice level. Birria is even better the next day! Try as tacos, quesabirria, or with ramen for a fun fusion twist.