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Mexican Birria Crockpot Recipe
Ash Tyrrell

Mexican Birria Crockpot Recipe

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.
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Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method Notes

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.

Method
 

  1. 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).
  2. While the chilies 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.