Go Back
A delicious plate of The Best Crockpot Mexican Birria for Tacos, Bowls, and More

The Best Crockpot Mexican Birria for Tacos, Bowls, and More

A flavorful and tender Mexican Birria recipe made in a crockpot, perfect for tacos, bowls, or as a hearty stew. This slow-cooked dish is packed with rich chili flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast Cut into large chunks for even cooking.
  • 2 count dried guajillo chilies Remove stems and seeds before soaking.
  • 2 count dried ancho chilies Remove stems and seeds before soaking.
  • 4 cloves garlic Freshly minced for best flavor.
  • 1 medium onion Roughly chop for blending into the sauce.
  • 1 tsp cumin Ground cumin adds earthy notes.
  • 1 tsp dried oregano Mexican oregano is preferred if available.
  • 1 tsp smoked paprika Adds a rich, smoky depth to the birria.
  • 0.5 tsp black pepper Freshly ground for a stronger aroma.
  • 1 tsp salt Adjust to taste after the meat is cooked and shredded.
  • 2 tbsp tomato paste Adds richness and depth to the sauce.
  • 2 cups beef or vegetable broth Use low-sodium broth to control saltiness.
  • 2 count bay leaves Remove before serving.
  • 1 tbsp apple cider vinegar Adds a touch of acidity to balance the flavors.
  • 1 lime lime juice Freshly squeezed for a bright, tangy finish.
  • 2 count carrots Optional, for added sweetness and texture.
  • 2 count potatoes Optional, adds heartiness to the stew.

Equipment

  • Crockpot
  • Blender

Method
 

  1. Remove stems and seeds from dried guajillo and ancho chilies. Soak them in hot water for 15 minutes until softened.
  2. Blend the softened chilies with garlic, onion, cumin, oregano, smoked paprika, tomato paste, broth, and lime juice until smooth. This forms your birria sauce.
  3. Rub the beef chuck roast chunks generously with salt and pepper. Place the seasoned meat in the crockpot.
  4. Pour the blended chili sauce over the meat in the crockpot. Add the bay leaves and any optional vegetables (carrots, potatoes) if using.
  5. Cover the crockpot and cook on low for 8 hours, or until the meat is incredibly tender and shreds easily with a fork.
  6. Remove the cooked meat from the crockpot, shred it with two forks, and return it to the sauce. Adjust seasoning to taste. Serve your Birria in tacos, over rice, or as a hearty stew.

Notes

This versatile Birria is fantastic for various meals. For birria tacos, serve with warm corn tortillas, cilantro, diced onion, and a squeeze of fresh lime. The remaining broth, or consommé, is perfect for dipping!