This crockpot Mexican birria is full of bold, warm spices and juicy, fall-apart beef. It’s a total flavor bomb that slow cooks all day while your house fills with the most amazing smell.
You can use it for tacos, quesabirria, rice bowls—whatever you’re in the mood for. This one’s a keeper.
Why I Love This Recipe
I’ve made birria so many ways, but this slow cooker version is the one I come back to. It’s rich, spicy (but not too spicy), and ridiculously tender. No babysitting the stove, just throw it all in and go about your day.
- Makes enough to feed a crowd
- Perfect for tacos, bowls, or just dunking tortillas in the broth
- Freezer-friendly and gets even better the next day
- Deep flavor thanks to dried chiles and slow cooking
What You’ll Need
- 3 lbs chuck roast, cut into large chunks
- 1 tablespoon oil (for searing)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 onion, peeled and quartered
- 5 garlic cloves, peeled
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 2 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh chopped cilantro, red onion, and lime wedges for serving
Pro Tips
- Toast the dried chiles first—it brings out a ton of flavor.
- Cut the beef into large chunks so it stays juicy.
- Don’t skip the vinegar—it helps balance the richness.
- Let the meat rest in the consommé after shredding to soak up even more flavor.
- Serve it with warm tortillas and a squeeze of lime for the full experience.
Tools Required
- Black oval crockpot
- Blender
- Tongs
- Measuring spoons and cups
- Knife and cutting board
- Small sauté pan (for toasting chiles)
Substitutions and Variations
- Use short ribs or beef shank instead of chuck roast
- Add a splash of orange juice for a citrusy twist
- Make it spicier by adding more chipotle
- Use Mexican oregano if you have it—it adds even more flavor
Make Ahead Tips
- You can make the chile sauce a day ahead and store it in the fridge
- Cook the birria fully, then refrigerate overnight. The flavor deepens, and it’s easier to skim fat from the top if needed
Cooking Instructions
Step 1: Toast the dried chiles
Heat a dry skillet over medium heat. Add 3 dried guajillo chiles and 2 dried ancho chiles (both stemmed and seeded). Toast for about 1-2 minutes, flipping often, until fragrant but not burnt.
Step 2: Soften the chiles
Add the toasted chiles to a bowl and pour boiling water over them. Let them soak for 10 minutes until softened.
Step 3: Blend the sauce
In a blender, add the softened chiles, 1 chipotle pepper in adobo, 1 peeled and quartered onion, 5 garlic cloves, 1 tablespoon apple cider vinegar, 1 teaspoon cumin, 1 teaspoon dried oregano, ½ teaspoon ground cinnamon, 1 cup beef broth, 1 teaspoon salt, and ½ teaspoon pepper. Blend until completely smooth.
Step 4: Sear the beef
Heat 1 tablespoon oil in a pan over high heat. Sear the 3 lbs chuck roast chunks on all sides until browned.
Step 5: Add everything to the crockpot
Place the seared beef into the black oval crockpot. Pour the chile sauce over the meat, add 1 more cup of beef broth, and tuck in 2 bay leaves. Cover and cook on low for 8 hours or high for 5–6 hours.
Step 6: Shred the meat
Once the beef is tender, remove it from the crockpot and shred with two forks. Return the meat to the pot and stir it into the broth. Let it soak for at least 10 minutes.
Leftovers and Storage
- Store leftover birria in an airtight container with the broth. It keeps in the fridge for 4 days.
- Freezes well for up to 3 months—thaw overnight and reheat on the stove or in the microwave.
- The consommé makes a great soup base or broth for rice.
Servings & Time
- Servings: 6
- Cook Time: 8 hours (low) or 5–6 hours (high)
- Prep Time: 20 minutes
- Total Time: 8 hours 20 minutes
Macros (per serving, estimated)
- Calories: 425
- Protein: 38g
- Fat: 28g
- Carbs: 4g
- Fiber: 1g
- Sugar: 1g
Why This Recipe Works (Quick Science)
Slow cooking breaks down the collagen in the beef, turning it into gelatin and giving the meat that fall-apart tenderness. The dried chiles add depth and umami, and searing the beef builds flavor through the Maillard reaction (aka browning).
Common Mistakes
- Not soaking the chiles long enough—they’ll blend gritty
- Skipping the sear—you lose major flavor
- Using too lean of a cut—stick with chuck roast or similar
- Not enough salt—taste and adjust after shredding
What to Serve With
- Warm corn tortillas or crispy quesabirria tacos
- Mexican rice
- Lime wedges and chopped red onion
- Cilantro
- Pickled red onions
- A cold Mexican Coke or agua fresca
FAQ
Can I make this in the Instant Pot?
Yes! Cook on high pressure for 45 minutes with a natural release.
Is it spicy?
It’s flavorful with a little kick. You can add more chipotle for heat.
Can I skip the searing step?
You can, but the flavor won’t be as rich.
Can I use pork instead of beef?
Yes! Pork shoulder works great.
Final Thoughts
If you’re looking for a cozy, flavorful dinner with minimal hands-on time, this crockpot Mexican birria is the one. It’s deeply satisfying and totally worth the wait. Try it once and it’ll be in your rotation for good. Let me know how it turns out in the comments or if you have any questions—I’d love to hear from you!