🎉 Introduction
Mexican Birria is a traditional, deeply flavorful stew originating from Jalisco, Mexico, typically made with slow-braised meat in a blend of smoky dried chiles, tomatoes, garlic, and aromatic spices.
This crockpot version makes it easy to enjoy authentic birria at home — perfect for tacos, quesadillas, or serving as a hearty stew with warm tortillas. Slow cooking develops rich, complex flavors while keeping the meat fall-apart tender.
🧰 Equipment Needed
- Crockpot / Slow cooker (6–7 quart)
- Blender or food processor
- Large skillet (for searing meat)
- Tongs
- Cutting board and chef’s knife
- Measuring cups and spoons
🛒 Ingredients
🥩 Meats:
- 3 lbs beef chuck roast (cut into large chunks)
🌶️ Fruits & Vegetables:
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 2 dried pasilla chiles (stems and seeds removed)
- 2 medium tomatoes, quartered
- 1 large onion, quartered
- 6 cloves garlic
- 1 carrot, chopped (optional, for sweetness)
🥫 Canned Goods:
- 4 cups beef broth (low sodium)
🌿 Spices & Seasonings:
- 2 tsp dried oregano (Mexican preferred)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 bay leaves
- ½ tsp ground cinnamon
- Salt and black pepper, to taste
🫒 Oils & Vinegars:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
👩🍳 Directions
Step 1 – Prepare the Chiles
- In a small pot, bring water to a boil.
- Add guajillo, ancho, and pasilla chiles. Boil for 3–4 minutes, then turn off heat and soak for 10 minutes until softened.
Step 2 – Blend the Sauce
3. Drain chiles and add to a blender along with tomatoes, onion, garlic, oregano, cumin, smoked paprika, cinnamon, apple cider vinegar, and 1 cup beef broth.
4. Blend until smooth.
Step 3 – Sear the Meat
5. Heat olive oil in a large skillet over medium-high heat.
6. Season beef chunks with salt and pepper, then sear until browned on all sides.
7. Transfer beef to the crockpot.
Step 4 – Slow Cook the Birria
8. Pour blended sauce over the beef.
9. Add remaining beef broth, bay leaves, and carrot (if using).
10. Cover and cook on Low for 8–9 hours or High for 4–5 hours, until meat is fork-tender.
Step 5 – Shred & Serve
11. Remove bay leaves.
12. Shred beef with two forks directly in the crockpot.
13. Serve as stew or use meat for tacos with broth (consomé) on the side for dipping.
🍽️ Servings & Timing
- Servings: 6–8 portions
- Prep Time: 25 minutes
- Cook Time: 8–9 hours (Low) or 4–5 hours (High)
- Total Time: 8½–9½ hours
🧊 Storage & Reheating
- Refrigerator: Store meat and broth in separate containers for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop; add a splash of broth if needed.
🥄 Variations
- Goat or Lamb Birria: Use traditional meats instead of beef.
- Spicy Kick: Add chipotle peppers in adobo sauce.
- Veggie Version: Use jackfruit or mushrooms in place of meat.
- Birria Quesadillas: Stuff shredded birria and cheese in tortillas, then grill until golden.
❓ 10 FAQs
- Can I use a different beef cut?
Yes, brisket or short ribs work well. - Do I have to toast the chiles?
Optional, but it deepens the flavor before soaking. - Can I skip searing the beef?
Yes, but it adds rich flavor. - What’s the best way to serve birria?
As stew or in tacos with the broth for dipping. - Can I make this without dried chiles?
Use chili powder and paprika, though flavor won’t be as deep. - How spicy is this recipe?
Mild to medium — adjust by adding or removing chiles. - Can I thicken the broth?
Yes, simmer uncovered for 10 minutes after cooking. - Is birria always made with goat?
Traditionally, yes, but beef is common in home recipes. - Can I make it ahead of time?
Yes, flavors improve overnight. - Can I use an Instant Pot instead?
Yes, cook on High Pressure for 60 minutes, then natural release.
🏁 Conclusion
This Mexican Birria Crockpot Recipe delivers tender, flavorful beef in a smoky, spiced broth — perfect for tacos, quesadillas, or as a hearty stew. Slow cooking makes it easy to capture authentic flavors without the fuss.
Mexican Birria Crockpot Recipe – Juicy, Flavorful & Crowd-Pleasing
Ingredients
Equipment
Method
- In a small pot, bring water to a boil.
- Add guajillo, ancho, and pasilla chiles. Boil for 3–4 minutes, then turn off heat and soak for 10 minutes until softened.
- Drain chiles and add to a blender along with tomatoes, onion, garlic, oregano, cumin, smoked paprika, cinnamon, apple cider vinegar, and 1 cup beef broth.
- Blend until smooth.
- Heat olive oil in a large skillet over medium-high heat.
- Season beef chunks with salt and pepper, then sear until browned on all sides.
- Transfer beef to the crockpot.
- Pour blended sauce over the beef.
- Add remaining beef broth, bay leaves, and carrot (if using).
- Cover and cook on Low for 8–9 hours or High for 4–5 hours, until meat is fork-tender.
- Remove bay leaves.
- Shred beef with two forks directly in the crockpot.
- Serve as stew or use meat for tacos with broth (consomé) on the side for dipping.
Notes
Yes, brisket or short ribs work well. Do I have to toast the chiles?
Optional, but it deepens the flavor before soaking. Can I skip searing the beef?
Yes, but it adds rich flavor. What’s the best way to serve birria?
As stew or in tacos with the broth for dipping. Can I make this without dried chiles?
Use chili powder and paprika, though flavor won’t be as deep. How spicy is this recipe?
Mild to medium — adjust by adding or removing chiles. Can I thicken the broth?
Yes, simmer uncovered for 10 minutes after cooking. Is birria always made with goat?
Traditionally, yes, but beef is common in home recipes. Can I make it ahead of time?
Yes, flavors improve overnight. Can I use an Instant Pot instead?
Yes, cook on High Pressure for 60 minutes, then natural release. 🏁 Conclusion
This Mexican Birria Crockpot Recipe delivers tender, flavorful beef in a smoky, spiced broth — perfect for tacos, quesadillas, or as a hearty stew. Slow cooking makes it easy to capture authentic flavors without the fuss.
