The Mexican Birria Crockpot is a deliciously rich and tender stew made with slow-cooked beef, warm spices, and a deep, flavorful broth. This dish is all about those melt-in-your-mouth pieces of meat soaking up a blend of chili peppers, garlic, and other spices, all cooked low and slow in the crockpot until everything is wonderfully tender. It’s comfort food with a little kick that just warms you from the inside out.
I love making this birria in the crockpot because it’s so hands-off – you just add the ingredients in the morning, set it, and come back later to an amazing smell and a pot full of tender, juicy meat. One tip I’ve learned is to let it simmer a little longer if you have the time; it only makes the flavors deeper and the meat softer. I also think using fresh toppings like onions, cilantro, and a squeeze of lime really brightens each bite.
My favorite way to enjoy this birria is served with warm corn tortillas, dipping them right into the rich broth, and topping with a little cheese and fresh herbs. It’s become a total crowd-pleaser in my house, especially on chilly evenings when you just want something hearty and satisfying without a lot of fuss. Plus, leftovers make fantastic tacos the next day!
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and juicy. You can also use short ribs or brisket for a richer taste. For leaner options, beef round works but may need more cooking time.
Dried chilies: Guajillo and ancho chilies give birria its deep, smoky flavor. If you can’t find these, chipotle or pasilla peppers work well too. For less heat, skip the New Mexico chilies.
Onion and garlic: These build the base flavor and add depth. White onion is traditional, but yellow onion is a good substitute.
Beef broth: Use low-sodium broth to control saltiness. If you don’t have beef broth, chicken broth or vegetable broth can work, but the flavor will be slightly milder.
Apple cider vinegar: It adds brightness and balances the richness. White vinegar or lime juice can be swapped in a pinch.
How Do You Get the Meat Tender and Full of Flavor in the Crockpot?
The secret to tender birria is slow and low cooking and a good sear to lock in flavor.
- Sear the meat: Brown the beef in hot oil before slow cooking. This creates a nice crust and extra flavor.
- Soak and blend chilies: Softening dried chilies in hot water helps you blend a smooth sauce that coats the meat well.
- Cook time matters: Low heat for 8-10 hours slowly breaks down tough fibers, making the meat tender.
- Shred carefully: Use two forks to shred meat while still hot, so it pulls apart easily.
- Mix meat with sauce: Return shredded beef to the crockpot with juices to keep it moist and flavorful until serving.
Equipment You’ll Need
- Slow cooker (Crockpot) – I love it because it makes cooking the birria super easy and hands-off.
- Large skillet – ideal for searing the meat to add extra flavor before slow cooking.
- Blender – necessary for turning softened chilies and ingredients into a smooth sauce.
- Tongs and forks – for handling hot meat and shredding it easily.
- Cutting board and knife – for chopping onion, garlic, and chili stems.
- Measuring spoons and cups – helps keep the ingredients balanced and accurate.
Flavor Variations & Add-Ins
- Use beef short ribs instead of chuck for extra richness and flavor.
- Add roasted tomatoes or chipotle peppers for smokiness and extra heat.
- Mix in some chopped potatoes or carrots during cooking for added veggies.
- Serve with shredded cheese on top, like a quesadilla filling or for a cheesy garnish.
The Mexican Birria Crockpot
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs beef chuck roast (or a mix of beef chuck and short ribs)
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried New Mexico chilies (optional for heat), stemmed and seeded
- 1 large white onion, quartered
- 4 cloves garlic
- 1 (14 oz) can diced tomatoes (or fresh equivalent)
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 cups beef broth
- 2 bay leaves
For Seasoning and Serving:
- Salt and freshly ground black pepper, to taste
- 2 tablespoons cooking oil (vegetable or canola)
- Fresh cilantro, chopped (for garnish)
- Finely diced white onion (for garnish)
- Lime wedges (for serving)
- Corn tortillas (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then 8-10 hours of slow cooking on low in your crockpot (or 4-6 hours on high). The slow-cooking time lets the meat get so tender and full of flavor. You’ll also spend a few minutes shredding the meat and plating just before serving.
Step-by-Step Instructions:
1. Prepare the Chilies:
Put the dried guajillo, ancho, and New Mexico chilies in a bowl and cover with hot water. Let them soak for about 15-20 minutes until they are nice and soft.
2. Make the Chili Sauce:
Drain the softened chilies and place them in a blender. Add the quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, and a pinch of salt. Blend everything until smooth. If the mixture is too thick, add some of the soaking water a little at a time to help it blend easily.
3. Sear the Meat:
Heat the cooking oil in a large skillet over medium-high heat. Season your beef chuck roast well with salt and pepper. Brown the meat on all sides, about 3-4 minutes per side, until it gets a deep golden color. This step builds great flavor for the birria.
4. Slow-Cook the Birria:
Place the browned meat into the crockpot. Pour the chili sauce you made over the meat. Add the beef broth and bay leaves. Cover the crockpot and cook on low for 8-10 hours, or on high for 4-6 hours, until the meat is tender and can be shredded easily.
5. Shred the Beef:
Carefully remove the meat from the crockpot. Use two forks to shred the beef into bite-sized pieces. Discard any large chunks of fat. Return the shredded meat to the crockpot and mix it well with the juices and sauce for full flavor.
6. Serve and Enjoy:
Spoon the birria into bowls or a serving dish. Garnish with chopped fresh cilantro and diced white onion. Serve with lime wedges and warm corn tortillas. Don’t forget the rich broth – it’s perfect for dipping your tacos or sipping on its own!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps ensure even cooking and better texture.
Can I Make Birria Without a Crockpot?
Absolutely! You can make birria on the stovetop in a heavy pot or Dutch oven. Follow the same steps, then simmer gently on low heat for 3-4 hours until the meat is tender.
How Do I Store Leftover Birria?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze birria for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep it moist.
Can I Adjust the Heat Level?
Yes! To make it milder, omit the New Mexico chilies or reduce the number of dried chilies used. For more heat, add chipotle peppers or a diced jalapeño during blending.
