Mexican Birria Crockpot Recipe | Rich & Flavorful Stew

I first made this birria in my crockpot after craving something rich, spicy, and completely comforting. I remember smelling those gorgeous dried chiles simmering, the beef chuck roast turning ultra-tender, and how the whole house felt warm and inviting.

By the time I shredded the meat and dipped a tortilla into the consommé, I felt like I was eating something truly special. This recipe isn’t just stew — it’s a flavor journey I love sharing.

I can’t wait for you to try it and fall in love with birria just like I did. If you love slow-cooked meals, you can also enjoy this flavorful BBQ crockpot chicken recipe for another cozy dinner.

Ingredients Section

Here’s everything you’ll need. I also include pro tips on why some choices matter.

Ingredients:

4 pounds beef chuck roast, cut into 3-inch chunks — this cut has enough fat and connective tissue so the meat becomes super tender and juicy when slow-cooked.
10 guajillo chiles — they give a rich, vibrant color and mild fruity flavor.
5 ancho chiles — for sweet smokiness and depth.
3 chile de arbol chiles — these bring the heat, so adjust if you’re sensitive.
2 Roma tomatoes — roasted to deepen flavor, add freshness.
1 white onion, quartered — roasting brings out its natural sweetness.
6 garlic cloves, unpeeled — roasting garlic mellows sweetness and cuts harsh edges.
2 cups low-sodium beef broth — enough liquid to braise without overpowering.
2 tablespoons apple cider vinegar — brightens the sauce, balances richness.
2 teaspoons kosher salt — essential to bring out flavor (taste at the end and adjust).
1 teaspoon ground black pepper — adds a subtle bite.
1 teaspoon ground cumin — warms and grounds the flavor.
1 teaspoon dried Mexican oregano — if you can get it, it adds an authentic herbaceous note.
½ teaspoon ground cloves — for a hint of spice complexity.
½ teaspoon ground cinnamon — warms, helps soften the edge of the chiles.
¼ teaspoon ground ginger — just enough to add warm spice without being “ginger-heavy.”
3 bay leaves — for that subtle background aroma.
Optional: chopped onion, fresh cilantro, lime wedges for serving — these brighten each bite.

Note: yields several servings — this recipe serves around 8 servings.

Variations

I’ve tried tweaking this recipe a few times. Here are some ideas to make it fit your preferences:

Dairy-free / cheese-free version: Just skip any cheese if using the meat for quesabirria or tacos; the consommé and meat carry so much flavor you don’t lose out.
Lower heat: Reduce or omit the chile de arbol if you want less spiciness.
Smokier flavor: Add a chipotle in adobo or smoked paprika for a richer smoky undercurrent.
Sugar-free / no added sugar: The recipe doesn’t call for sugar anyway; the tomatoes and roasted chiles bring natural sweetness.
More herbaceous: Increase the oregano or add fresh thyme or bay leaf variation for a greener kick.

If you like experimenting with hearty evening meals, browse more comforting dinner recipes for ideas.

Cooking Time

Here’s how long everything takes:

Prep Time: about 15 minutes — includes trimming the meat, deseeding chiles, roasting veggies, blending the sauce.
Cooking Time: 8 hours on low or about 4-5 hours on high in crockpot.
Total Time: roughly 8 hours 30 minutes if you go low and include prep.

Equipment You Need

Here are the tools that will help me make this recipe well:

A slow cooker (or crockpot) — to cook the beef slowly so it becomes tender and melts apart.
A high-powered blender — to puree the chile mixture and aromatics until smooth.
Baking sheet (or sheet pan) — for roasting tomatoes, onion, garlic to add depth.
Tongs — helpful for moving meat and mixing without breaking it apart early.

How to Make Mexican Birria Crockpot Recipe?

Here’s the step-by-step method, as I do it in my kitchen.

Deseed and Simmer the Chiles

First I slice off the stems of the guajillo, ancho, and arbol chiles, and shake out their seeds. Then I rinse them to clear off any dust. Next, I place them in a pot, cover with water, bring up to a simmer, and let them soften (about 15 minutes).

Roast Veggies

While the chiles are softening, I roast the Roma tomatoes, quartered white onion, and garlic cloves (unpeeled) under the broiler until they char just a bit, typically 4-6 minutes. This caramelization adds that smoky-sweet depth that transforms the sauce.

Make the Sauce

I drain the softened chiles (reserving one cup of the chile water) and put them in the blender. Then I add roasted tomatoes, onion, garlic (peeled), beef broth, vinegar, salt, pepper, cumin, Mexican oregano, cloves, cinnamon, and ginger.

Blend on high until completely smooth, about 1-2 minutes. That’s the heart of the birria sauce.

Slow Cook the Meat

Then I place the beef chunks into the slow cooker, pour the sauce over them, tuck in the bay leaves, and stir gently so the meat is coated. I set the cooker to low and let it go for 8-9 hours (or high for 4-5) until the beef is super tender and falling apart.

Shred and Combine

Once the beef is tender, I remove it and shred it using two forks. Discard the bay leaves. I return the shredded meat into the crockpot, stir well so it soaks up the sauce (consommé), allowing each shred to get flavor and moisture.

Serve

Finally, I serve straight from the slow cooker in bowls with the consommé, or use it for tacos (especially quesabirria), nachos, etc. Garnishes like chopped onion, cilantro, and a squeeze of lime finish the dish beautifully.

Additional Tips for Making this Recipe Better

Here are things I’ve learned from making this birria several times. These tips make it even better:

I always taste and adjust salt at the end because broth, chiles, and tomatoes vary in saltiness.
I like to make the sauce the night before; chilling it gives flavors time to meld, making the final dish more cohesive.
I try to sear the beef first (before slow cooking) — it adds a deep crust and smoky flavor that I love (though it’s optional).
I strain the sauce after blending if I want a silky smooth consommé especially for dipping tacos.
I reduce the arbol chiles if I want milder heat; the rest of the flavor remains.

How to Serve Mexican Birria Crockpot Recipe?

Here are my favorite ways to serve this dish, and make it look as good as it tastes:

Ladle birria into bowls with generous amounts of consommé. Garnish each with chopped onion, fresh cilantro, and a wedge of lime for color contrast.
For quesabirria tacos: dip tortillas into the consommé, grill one side with cheese, add shredded birria, fold over; cook until cheese melts and tortilla gets crispy.
Serve with sides like Mexican rice, pickled onions, or sliced radishes for crunch.
Presentation tip: use small bowls for consommé, place tacos on a wooden board, sprinkle fresh herbs on top — makes food look homemade and appetizing. For more slow-cooked crowd-pleasers, these tender crockpot barbecue ribs are another favorite.

Nutritional Information

Here are approximate macros per serving:

Calories: about 514 kcal
Protein: ~48 g
Carbohydrates: ~22 g
Fat: ~28 g

Make Ahead and Storage

Restoring / Reheating

Once cooled to room temperature, I reheat birria either in a saucepan over low heat or in the microwave. If the consommé has thickened too much, I add a splash of beef broth or water.

Freezing

Birria freezes well. I let it cool, portion into freezer-safe containers, and freeze for up to 3 months. When I want to eat it, I thaw it in the fridge overnight, then heat gently until warmed through.

Storage in Fridge

If you’re keeping leftovers for shorter periods, I store birria in an airtight container in the fridge. It stays good for about 4-5 days. Before serving, I always reheat completely and ensure the meat is hot.

Why You’ll Love This Recipe?

Here are some of the reasons I think this birria is a winner:

It’s super easy to make — once you prep the sauce and get the beef in the crockpot, most of the work is hands-off.
It’s deeply flavorful — the combination of roasted veggies, chiles, and spices gives layers of taste: spicy, smoky, tangy.
It’s versatile — eat as stew, tacos, quesadillas, or even over nachos; your leftovers won’t go unused.
It suits different spice tolerances — you can dial the heat up or down by adjusting the arbol chiles.
It’s comforting and serves a crowd — perfect for family meals, meal prep, or impressing guests.

Ash Tyrrell