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Delicious and easy slow cooker birria recipe everyone loves, perfect for tacos, quesadillas, or consommé.

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.
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Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
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.