Authentic Crockpot Mexican Beef Birria

There’s nothing quite like the smell of beef birria slowly cooking all day. The rich, smoky aroma fills the house and makes everyone ask what’s for dinner. But traditional birria takes hours of standing over the stove, and let’s be honest, I don’t always have time for that kind of hands-on cooking.

That’s where my crockpot comes to the rescue. I can throw everything together in the morning, set it on low, and come home to tender, flavorful beef that’s ready to become the best tacos or quesadillas you’ve ever had. The slow cooker does all the work while I’m busy with everything else life throws at me.

Want restaurant-quality birria without the fuss? This recipe gives you all those deep, complex flavors with way less effort. Plus, you’ll have enough leftover consommé for dipping that’ll make your taste buds sing.

What Kind of Beef Chuck Roast Should I Use?

For birria, you’ll want to look for a well-marbled chuck roast with good fat content since this cut becomes incredibly tender after slow cooking. Don’t worry if your roast has some visible fat streaks – that’s exactly what you want for the richest, most flavorful birria. When you’re at the butcher counter, ask them to cut your roast into 3-inch chunks to save yourself some prep time, or you can easily do this at home with a sharp knife. If chuck roast isn’t available, beef short ribs or even a combination of chuck and short ribs will work beautifully in this recipe.

Options for Substitutions

This birria recipe has some flexibility, though certain ingredients are key to getting that authentic flavor:

• Beef chuck roast: Chuck roast is really the best choice here since it becomes tender and shreds beautifully. If you can’t find it, beef short ribs or brisket work well too, though cooking times may vary slightly.
• Guajillo and ancho chiles: These dried chiles are essential for authentic birria flavor, so try not to substitute them. If you absolutely can’t find them, you can use a mix of dried New Mexico chiles and chipotle chiles, but the taste will be different.
• Arbol chiles: These add heat, so you can substitute with dried cayenne peppers or even red pepper flakes (start with 1 teaspoon). For less heat, just leave them out entirely.
• Apple cider vinegar: White vinegar or red wine vinegar work just as well for that tangy kick that balances the rich flavors.
• Mexican oregano: Regular oregano can work in a pinch, but Mexican oregano has a more floral, citrusy taste that’s worth seeking out. Use the same amount if substituting.
• Roma tomatoes: Any fresh tomatoes will work, or you can use one 14.5-oz can of diced tomatoes, drained.

Watch Out for These Mistakes While Cooking

The biggest mistake when making birria is not properly toasting your dried chiles, which can leave you with a flat, bitter-tasting broth instead of the rich, smoky flavor you’re after – toast them in a dry skillet for just 2-3 minutes until fragrant, but don’t let them burn or they’ll turn bitter.

Another common error is skipping the step of charring the tomatoes, onion, and garlic, which adds crucial depth to the consommé – you can do this directly over a gas flame or under the broiler until they’re nicely blackened in spots.

Don’t rush the cooking process by cranking up the heat; birria needs low and slow cooking (6-8 hours on low) to break down those tough chuck roast fibers into tender, shreddable meat.

Finally, make sure to strain your consommé through a fine-mesh sieve and skim off excess fat before serving – this gives you that beautiful, clear broth that’s perfect for dipping your tacos.

What to Serve With Beef Birria?

The traditional way to enjoy birria is in warm corn tortillas as tacos, topped with diced white onion, fresh cilantro, and a squeeze of lime juice. You can also turn it into quesabirria by adding cheese to your tortillas and griddling them until crispy, then dipping them in the rich consommé (the cooking liquid) for an amazing flavor experience. Don’t forget to serve small bowls of the consommé on the side for dipping – it’s honestly the best part! For sides, Mexican rice, refried beans, or a simple avocado salad work great to round out the meal.

Storage Instructions

Refrigerate: This birria gets even better after a day or two in the fridge! Store the shredded beef and consommé separately in airtight containers for up to 4 days. The flavors really meld together beautifully, so don’t be surprised if it tastes even more amazing as leftovers.

Freeze: Birria freezes like a dream and is perfect for meal prep. Let it cool completely, then portion it into freezer bags or containers – I like to freeze the meat and broth together in family-sized portions. It’ll keep for up to 3 months and makes weeknight dinners so much easier.

Warm Up: To enjoy your birria again, just warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through. If you froze it, let it thaw overnight in the fridge first. The consommé might separate a bit, but a good stir will bring it right back together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3800
• Protein: 310-340 g
• Fat: 220-250 g
• Carbohydrates: 60-75 g

Ingredients

For the stew:

• 4 lb boneless beef chuck, cut in 3-inch pieces
• 10 dried guajillo peppers
• 5 dried ancho peppers
• 3 dried chile de arbol
• 2 roma tomatoes
• 1 white onion, quartered
• 6 garlic cloves, unpeeled
• 2 cups low-sodium beef broth
• 2 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp mexican oregano, dried
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 3 bay leaves

For serving (optional):

• Diced onion
• Chopped fresh cilantro
• Lime wedges

Step 1: Prepare and Simmer the Dried Chilies

• 10 dried guajillo peppers
• 5 dried ancho peppers
• 3 dried chile de arbol

Slice the stems off the guajillo, ancho, and arbol chilies, deseed them, and rinse under cool water to remove any dust.

Place all chilies in a medium pot, cover completely with water, and bring to a simmer over medium heat.

Simmer for 15 minutes, until the chilies have softened.

Step 2: Roast the Vegetables

• 2 Roma tomatoes
• 1 white onion, quartered
• 6 garlic cloves, unpeeled

While the chilies are simmering, arrange the Roma tomatoes, quartered white onion, and unpeeled garlic cloves on a sheet pan.

Broil them in the oven for 4 to 6 minutes, turning as needed, until lightly charred.

I find that charring the vegetables adds a wonderful smoky depth to the sauce.

Step 3: Blend the Birria Sauce

• softened chilies from Step 1
• roasted tomatoes from Step 2
• roasted onion from Step 2
• roasted garlic (peeled) from Step 2
• 2 cups low-sodium beef broth
• 2 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp Mexican oregano, dried
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger

Transfer the softened chilies and 1 cup of the chili simmering water to a high-powered blender.

Peel the roasted garlic and add it to the blender along with the charred tomatoes and onion from Step 2.

Add the beef broth, apple cider vinegar, kosher salt, black pepper, ground cumin, Mexican oregano, ground cloves, ground cinnamon, and ground ginger.

Blend on high for 1 to 2 minutes, until you have a completely smooth sauce.

Step 4: Slow Cook the Beef in Sauce

• 4 lb boneless beef chuck, cut in 3-inch pieces
• birria sauce from Step 3
• 3 bay leaves

Place the beef chuck pieces into the slow cooker.

Pour the blended birria sauce over the beef, add the bay leaves, and use tongs to gently mix everything together.

Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender and shreds easily.

If the beef doesn’t shred easily, let it cook a bit longer.

I recommend starting it early—the longer it cooks, the richer the flavor will be.

Step 5: Shred the Beef and Combine with Consommé

• cooked beef from Step 4

Once the beef is done, discard the bay leaves.

Transfer the beef to a cutting board and shred using two forks.

Return the shredded beef to the slow cooker and stir to combine with the sauce, letting it soak up the flavorful consommé.

Step 6: Serve and Garnish

• diced onion
• chopped fresh cilantro
• lime wedges

Serve the birria directly from the slow cooker in bowls with consommé for a traditional birria stew, or use it for tacos, quesadillas, or other dishes.

Garnish with diced onion, chopped fresh cilantro, and a squeeze of lime juice.

For extra brightness, I love to serve mine with plenty of lime wedges.

Authentic Crockpot Mexican Beef Birria

Delicious Authentic Crockpot Mexican Beef Birria recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 18 minutes mins

Cook Time 4 hours hrs 37 minutes mins

Total Time 6 hours hrs 55 minutes mins

Servings 4

Calories 3600 kcal

Ingredients

  

For the stew:

• 4 lb boneless beef chuck, cut in 3-inch pieces
• 10 dried guajillo peppers
• 5 dried ancho peppers
• 3 dried chile de arbol
• 2 Roma tomatoes
• 1 white onion, quartered
• 6 garlic cloves, unpeeled
• 2 cups low-sodium beef broth
• 2 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp Mexican oregano, dried
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 3 bay leaves

For serving (optional):

• diced onion
• chopped fresh cilantro
• lime wedges

Instructions

 

• Slice the stems off the guajillo, ancho, and arbol chilies, deseed them, and rinse under cool water to remove any dust. Place all chilies in a medium pot, cover completely with water, and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.
• While the chilies are simmering, arrange the Roma tomatoes, quartered white onion, and unpeeled garlic cloves on a sheet pan. Broil them in the oven for 4 to 6 minutes, turning as needed, until lightly charred. I find that charring the vegetables adds a wonderful smoky depth to the sauce.
• Transfer the softened chilies and 1 cup of the chili simmering water to a high-powered blender. Peel the roasted garlic and add it to the blender along with the charred tomatoes and onion from Step 2. Add the beef broth, apple cider vinegar, kosher salt, black pepper, ground cumin, Mexican oregano, ground cloves, ground cinnamon, and ground ginger. Blend on high for 1 to 2 minutes, until you have a completely smooth sauce.
• Place the beef chuck pieces into the slow cooker. Pour the blended birria sauce over the beef, add the bay leaves, and use tongs to gently mix everything together. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender and shreds easily. If the beef doesn't shred easily, let it cook a bit longer. I recommend starting it early—the longer it cooks, the richer the flavor will be.
• Once the beef is done, discard the bay leaves. Transfer the beef to a cutting board and shred using two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce, letting it soak up the flavorful consommé.
• Serve the birria directly from the slow cooker in bowls with consommé for a traditional birria stew, or use it for tacos, quesadillas, or other dishes. Garnish with diced onion, chopped fresh cilantro, and a squeeze of lime juice. For extra brightness, I love to serve mine with plenty of lime wedges.