Oh, let me tell you about my Mexican Birria Crockpot Recipe – it’s the kind of dish that makes your whole house smell like a cozy Mexican cantina! I discovered this magic when I was craving authentic birria but didn’t want to babysit a pot all day. The crockpot does all the work while you go about your day, and the result? Fall-apart tender beef swimming in the most incredible, rich consommé. The blend of guajillo and ancho chiles gives it that perfect balance of smoky and slightly sweet. My family goes wild for this – whether we’re making tacos for game night or just dipping crusty bread into that glorious broth. Trust me, once you try making birria this way, you’ll never go back!
Why You’ll Love This Mexican Birria Crockpot Recipe
This recipe is my go-to for so many reasons – let me count the ways:
- Set it and forget it: The crockpot does all the work while you tackle your day (or binge your favorite show). No stirring, no fuss!
- Melt-in-your-mouth beef: Eight hours of slow cooking transforms chuck roast into shreddable perfection.
- Two meals in one: Use the tender meat for tacos or quesadillas, then sip that rich consommé like a warm hug.
- Flavor bomb: Guajillo and ancho chiles create the most incredible depth – smoky, slightly sweet, and just complex enough.
- Crowd-pleaser: My pickiest eater (my nephew) devours this, while my spice-loving friends add extra arbol chiles.
Seriously, this recipe checks all the boxes – easy, delicious, and endlessly versatile. What’s not to love?
Ingredients for Mexican Birria Crockpot Recipe
Okay, let’s gather our birria essentials! I promise these ingredients come together like magic in your crockpot. For the absolute best flavor, don’t skip the dried chiles – they’re the soul of this dish. Here’s what you’ll need:
- 3 lbs beef chuck roast – Cut into big chunks (about 2-inch pieces). The fat keeps it moist during slow cooking!
- 4 dried guajillo chiles – Stemmed and seeded (careful when handling – I wear gloves!)
- 2 dried ancho chiles – Same prep as the guajillos; these add that gorgeous deep red color
- 1 white onion – Just quarter it – no need for perfection here
- 4 garlic cloves – Leave them whole for blending
- 1 tsp each: ground cumin, dried oregano (Mexican oregano if you have it), smoked paprika
- 1 tsp salt – I use kosher for better control
- 1/2 tsp black pepper – Freshly cracked if possible
- 4 cups beef broth – Low-sodium so we can control the seasoning
- 2 bay leaves – My grandma would scold me if I forgot these
- 1 cinnamon stick – Just one! It adds warmth without overwhelming
- 1 tbsp apple cider vinegar – The secret touch that brightens everything up
Don’t worry if your kitchen smells amazing while prepping – that just means you’re doing it right!
How to Make Mexican Birria in a Crockpot
Alright, let’s get cooking! This Mexican Birria Crockpot Recipe is so simple, but there are a few key steps that make all the difference. I’ll walk you through each one so your birria turns out perfect every time.
Step 1: Prepare the Chile Sauce
First things first – we need that gorgeous red sauce that gives birria its signature flavor. Place your stemmed and seeded guajillo and ancho chiles in a heatproof bowl and cover them with boiling water. Let them soak for about 10 minutes until they’re nice and soft (they’ll plump up like little balloons!).
Drain the chiles (reserve a bit of the soaking water just in case) and toss them into your blender with the quartered onion, garlic cloves, cumin, oregano, smoked paprika, salt, pepper, and apple cider vinegar. Blend until it’s completely smooth – we’re talking silky, no chunks! If it’s too thick, add a splash of that reserved soaking water. The consistency should be like a thick ketchup.
Step 2: Slow Cook the Beef
Now for the fun part! Grab your beef chunks and rub them all over with that beautiful red sauce – don’t be shy, get in there! Place the saucy beef in your crockpot, then pour in the beef broth. Add the bay leaves and that lonely cinnamon stick (trust me, it won’t be lonely for long).
Cover and let the magic happen! Cook on low for 8 hours (my preferred method for ultimate tenderness) or high for 4-5 hours if you’re in a hurry. Your house will smell incredible, and resisting the urge to peek will be your biggest challenge!
Step 3: Shred and Serve
When the beef practically falls apart when you poke it with a fork, you know it’s ready. Use two forks to shred the meat right in the crockpot – it should come apart effortlessly. Now, here’s my favorite trick: use a spoon to skim off some of the excess fat from the top of the consommé (save it if you’re making quesabirria tacos – that’s liquid gold for frying!).
The birria is ready to serve however you like – in tacos with diced onions and cilantro, as quesadillas with melty cheese, or simply in a bowl with warm tortillas on the side for dipping into that incredible consommé. Don’t forget to fish out the bay leaves and cinnamon stick before serving – nobody wants to bite into those surprises!
Tips for the Best Mexican Birria Crockpot Recipe
After making this birria more times than I can count, I’ve picked up some game-changing tricks:
- Heat lovers: Toss in 1-2 dried arbol chiles with the guajillos for a spicy kick that’ll wake up your taste buds!
- Fat skimming: Let the consommé cool slightly – the fat rises to the top and is easier to remove (but save some for frying tacos!).
- Freezer-friendly: Portion leftovers in freezer bags – they’ll stay delicious for up to 3 months (perfect for birria emergencies).
- Time saver: Blend the sauce the night before – just refrigerate it with the beef until morning.
Little tweaks make big differences with this recipe!
Serving Suggestions for Mexican Birria
Oh, the possibilities! My favorite way to serve this birria is making a whole DIY spread – it’s like a Mexican feast waiting to happen. Here’s how we do it in my house:
- Birria tacos: Dip corn tortillas in the warm consommé, fry them up with melty Oaxaca cheese, then stuff with shredded beef (quesabirria magic!)
- Consommé sipping: Serve bowls of the rich broth with diced white onions, fresh cilantro, and lime wedges – perfect for dunking crusty bolillo rolls
- Quesadillas: Stuff flour tortillas with birria meat and cheese, then grill until golden (use that skimmed fat for extra flavor!)
- Loaded nachos: Pile tortilla chips with birria meat, cheese, and all the fixings – game day favorite at our place
However you serve it, don’t forget the lime wedges and extra chopped cilantro – they brighten up every bite!
Storing and Reheating Mexican Birria
This birria keeps like a dream! Store the meat and consommé together in an airtight container in the fridge for 3-4 days – the flavors actually get better. For longer storage, freeze portions in freezer bags (lay flat to save space) for up to 3 months. When reheating, I do it low and slow – either in a saucepan on the stove with a splash of water or in the microwave at 50% power, stirring occasionally. Pro tip: That skimmed fat? Toss a spoonful in when reheating to bring back that rich, just-made flavor!
Mexican Birria Crockpot Recipe FAQs
I get asked about this birria recipe all the time! Here are the questions that pop up most often:
Can I use chicken instead of beef?
Absolutely! Chicken thighs work beautifully – just reduce cooking time to 4-5 hours on low. The broth will be lighter, but still packed with flavor.
How do I make it less spicy?
Easy! Skip the arbol chiles and remove all the seeds from the guajillos and anchos. The flavor will still be amazing, just milder.
My sauce seems too thin – help!
No worries! After shredding the beef, remove some broth and simmer it uncovered to reduce. Or mix 1 tbsp cornstarch with cold water and stir it in.
Can I prep this ahead?
You bet! Blend the sauce and coat the beef the night before. Just refrigerate everything together until morning, then dump it in the crockpot.
Where do I find dried chiles?
Most supermarkets carry them near the spices, or check Mexican grocery stores. No guajillos? Use all ancho chiles – the flavor changes slightly but still rocks!
Nutritional Information
Just a heads up – nutrition can vary based on your specific ingredients, but here’s the general breakdown per serving (about 1 cup): 420 calories, 22g fat (8g saturated), 42g protein, and 12g carbs. Not too shabby for something this delicious! Remember, skimming that extra fat will lower the numbers a bit if you’re watching that.
I’d love to hear how your birria turns out! Snap a photo or leave a note – nothing makes me happier than seeing this recipe become part of your family’s story too.
PrintAmazing 8-Hour Mexican Birria Crockpot Recipe You’ll Love
A flavorful and tender Mexican birria made easily in your crockpot. Perfect for tacos, quesadillas, or consommé.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Total Time: 8 hours 20 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 white onion, quartered
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp apple cider vinegar
Instructions
- Place dried chiles in a bowl and cover with hot water. Soak for 10 minutes.
- Drain chiles and blend with onion, garlic, cumin, oregano, paprika, salt, pepper, and vinegar until smooth.
- Rub the sauce over the beef chunks and place them in the crockpot.
- Add beef broth, bay leaves, and cinnamon stick.
- Cook on low for 8 hours or high for 4-5 hours until the beef is tender.
- Shred the beef and serve with the consommé.
Notes
- For extra heat, add 1-2 dried arbol chiles.
- Skim excess fat from the consommé before serving.
- Leftovers freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg
