CROCKPOT BIRRIA: GAME CHANGER

Tired of complicated recipes that promise the world but deliver… well, less? Craving that rich, savory, melt-in-your-mouth goodness of authentic Mexican birria? You’re in the right place because this Best Mexican Birria Crockpot Recipe Everyone Loves! is about to become your new weeknight obsession. Get ready to unleash the flavor, with minimal effort, and maximum deliciousness. Let’s do this!

Gathering Your Birria Dream Team

Here’s the lineup of ingredients that will transform your kitchen into a birria wonderland. Don’t be intimidated; it’s simpler than it looks!

For the Birria:

• 3-4 lbs Beef Chuck Roast: This is the star of the show! Look for good marbling for maximum flavor.
• 4 Dried Guajillo Chiles: These provide the authentic, deep red color and mild heat.
• 2 Dried Ancho Chiles: Adds a rich, fruity complexity.
• 2 Chipotle Peppers in Adobo Sauce: For smoky heat – adjust to your spice preference!
• 1 White Onion: Roughly chopped.
• 6 Cloves Garlic: Roughly chopped.
• 2 Bay Leaves: Essential for depth of flavor.
• 1 tbsp Dried Oregano: Mexican oregano is best, if you can find it!
• 1 tsp Ground Cumin: Adds warmth and earthiness.
• 1/2 tsp Ground Cinnamon: A hint of warmth and sweetness.
• 1/4 tsp Ground Cloves: Just a touch!
• 1 tbsp Apple Cider Vinegar: Helps tenderize the meat and balance the flavors.
• 8 cups Beef Broth: Low sodium is best, so you can control the salt.
• Salt and Pepper: To taste.

For Serving:

• Corn Tortillas: For dipping and making tacos!
• Shredded Cheese: Oaxaca, Monterey Jack, or Queso Asadero are all great options.
• Chopped Onion: For garnish.
• Chopped Cilantro: For garnish.
• Lime Wedges: For squeezing!
• Your favorite hot sauce: If you want to kick up the heat even more!

Step-by-Step to Birria Bliss

Alright, let’s transform these ingredients into a culinary masterpiece. Don’t worry; I’ll walk you through it!

Preparing the Chiles:

1. Remove the stems and seeds from the dried guajillo and ancho chiles. This is important to control the heat level. I like to wear gloves for this step because chili oils can be irritating.
2. Toast the chiles lightly in a dry skillet over medium heat for a minute or two, until fragrant. Be careful not to burn them; this will make them bitter!
3. Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20-30 minutes, until softened.

Blending the Magic:

1. In a blender, combine the soaked chiles (including the soaking water), chipotle peppers in adobo sauce, onion, garlic, oregano, cumin, cinnamon, cloves, and apple cider vinegar.
2. Blend until completely smooth. This might take a minute or two. If it’s too thick, add a little more beef broth.

Crockpot Time!:

1. Season the beef chuck roast generously with salt and pepper.
2. Pour the chile sauce over the beef in the crockpot. Make sure the beef is well coated.
3. Add the bay leaves and beef broth.
4. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the beef is incredibly tender and easily shreds with a fork.

Shredding and Serving:

1. Remove the beef from the crockpot and shred it with two forks.
2. Skim off any excess fat from the surface of the broth in the crockpot. This is optional, but it will make the broth less greasy.
3. Return the shredded beef to the crockpot and let it simmer in the broth for another 30 minutes to absorb all the flavor.
4. Warm your corn tortillas. You can do this in a dry skillet, on a comal, or even in the microwave.
5. Dip the tortillas in the birria broth (this is crucial!).
6. Fill the tortillas with shredded birria, cheese, chopped onion, and cilantro.
7. Serve immediately with lime wedges and your favorite hot sauce.

Secrets to Unforgettable Birria

Okay, now that you’ve got the basics down, let’s talk about some tips and tricks to really elevate your birria game!

Choosing Your Beef:

Beef chuck roast is the classic choice for birria because it’s relatively inexpensive and becomes incredibly tender when cooked low and slow. However, you can also use beef short ribs or a combination of both for even richer flavor. Just remember that short ribs will require a bit more skimming of the fat.

Spice It Up (or Down):

The heat level of this recipe is mild to medium, thanks to the guajillo and ancho chiles. If you want to kick things up a notch, add an extra chipotle pepper or a pinch of cayenne pepper to the blender. If you’re sensitive to spice, remove the seeds and veins from the ancho chiles completely, or reduce the amount of chipotle peppers.

Don’t Skip the Soaking:

Soaking the dried chiles is essential for softening them and releasing their flavor. Make sure the water is hot, but not boiling, to prevent them from becoming bitter. Also, don’t discard the soaking water! It’s full of flavor and will add depth to your birria.

Low and Slow is the Way to Go:

The key to tender, flavorful birria is low and slow cooking. This allows the beef to break down and absorb all the delicious flavors of the chile sauce. If you’re short on time, you can cook it on high, but the results won’t be quite as amazing.

Broth is Gold:

Don’t underestimate the power of a good broth! It’s the foundation of your birria. I prefer to use low-sodium beef broth so I can control the saltiness. You can also use homemade beef broth for an even richer flavor.

Beyond Tacos: Birria Versatility

While birria tacos are the most popular way to enjoy this dish, don’t limit yourself! There are so many other ways to use this flavorful shredded beef.

Birria Ramen:

Add cooked ramen noodles to the birria broth and top with shredded beef, a soft-boiled egg, and your favorite ramen toppings for a fusion dish that’s both comforting and flavorful.

Birria Grilled Cheese:

Spread birria and cheese between two slices of bread and grill until golden brown and melty for a decadent twist on a classic grilled cheese.

Birria Pizza:

Top your pizza crust with birria, cheese, onion, and cilantro for a unique and flavorful pizza that’s sure to impress.

Complement Your Birria Feast

No incredible meal is complete without equally delicious sides! Consider these options to round out your Mexican-inspired feast.

• You could whip up a quick and easy MEXICAN STREET CORN PASTA.
• Or, how about a warming bowl of MEXICAN STREET CORN SOUP? Perfect for a cooler evening.
• And for another easy main dish, there’s always CHICKEN STREET TACOS.

If you’re looking for something else to set and forget, try FAJITAS SET IT FORGET IT or maybe even CHICKEN ENCHILADA PERFECTION.

And don’t forget, MEXICAN STREET CORN PASTA is always a crowd-pleaser!

Troubleshooting Your Birria

Even the best recipes can sometimes have a few hiccups. Here are some common birria problems and how to fix them:

Birria is Too Spicy:

Add a dollop of sour cream or Mexican crema to each taco to cool it down. You can also add a squeeze of lime juice, which will help to balance the flavors.

Birria is Too Bland:

Add a pinch of salt, cumin, or chili powder to the crockpot. You can also add a splash of apple cider vinegar or lime juice to brighten the flavors.

Beef is Too Tough:

Cook the beef for longer! It needs more time to break down and become tender. Make sure there’s enough liquid in the crockpot to prevent it from drying out.

Broth is Too Greasy:

Skim off the excess fat from the surface of the broth with a spoon or ladle. You can also use a fat separator to remove the fat more efficiently.

Your Birria Adventure Awaits

So there you have it! My tried-and-true, absolutely foolproof Best Mexican Birria Crockpot Recipe Everyone Loves! Remember, cooking should be fun and stress-free. Don’t be afraid to experiment and adjust the recipe to your own taste. Now go forth and create some birria magic! I know you can do it!

Crockpot Birria: Game Changer

This Crockpot Birria recipe delivers authentic Mexican flavors with minimal effort. Tender beef chuck roast is slow-cooked in a rich chile broth, resulting in a melt-in-your-mouth dish perfect for tacos, ramen, or grilled cheese.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 lbs Beef Chuck Roast
• 4 Dried Guajillo Chiles
• 2 Dried Ancho Chiles
• 2 Chipotle Peppers in Adobo Sauce
• 1 White Onion, roughly chopped
• 6 Cloves Garlic, roughly chopped
• 2 Bay Leaves
• 1 tbsp Dried Oregano
• 1 tsp Ground Cumin
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1 tbsp Apple Cider Vinegar
• 8 cups Beef Broth
• Salt and Pepper to taste
• Corn Tortillas
• Shredded Cheese Oaxaca, Monterey Jack, or Queso Asadero
• Chopped Onion, for garnish
• Chopped Cilantro, for garnish
• Lime Wedges
• Hot Sauce optional
• Water for soaking chiles

Equipment

• Crockpot (Slow Cooker)
• Blender
• Large bowl
• Dry skillet
• Measuring cups and spoons
• Fork
• Knife
• Cutting board
• Gloves (optional)
• Ladle or spoon for skimming fat

Method

 

1. Remove the stems and seeds from the dried guajillo and ancho chiles. Wear gloves if desired.
2. Toast the chiles lightly in a dry skillet over medium heat for 1-2 minutes, until fragrant, being careful not to burn them.
3. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20-30 minutes, until softened.
4. In a blender, combine the soaked chiles (including the soaking water), chipotle peppers in adobo sauce, onion, garlic, oregano, cumin, cinnamon, cloves, and apple cider vinegar.
5. Blend until completely smooth. Add a little more beef broth if needed to reach a smooth consistency.
6. Season the beef chuck roast generously with salt and pepper.
7. Pour the chile sauce over the beef in the crockpot, ensuring the beef is well coated.
8. Add the bay leaves and beef broth to the crockpot.
9. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the beef is incredibly tender and easily shreds with a fork.
10. Remove the beef from the crockpot and shred it with two forks.
11. Skim off any excess fat from the surface of the broth in the crockpot.
12. Return the shredded beef to the crockpot and let it simmer in the broth for another 30 minutes to absorb all the flavor.
13. Warm the corn tortillas in a dry skillet, on a comal, or in the microwave.
14. Dip the tortillas in the birria broth.
15. Fill the tortillas with shredded birria, cheese, chopped onion, and cilantro.
16. Serve immediately with lime wedges and your favorite hot sauce.

Notes

For a richer flavor, consider using beef short ribs or a combination of chuck roast and short ribs. To control the spice level, adjust the amount of chipotle peppers or remove the seeds and veins from the ancho chiles. Don’t discard the chile soaking water, as it adds depth of flavor. Store leftover birria in an airtight container in the refrigerator for up to 3 days. Birria broth can be frozen for longer storage. To reheat, simply simmer on the stovetop or microwave until heated through. Serve birria with Mexican rice and beans for a complete meal.