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Crockpot Mexican Birria

Crockpot Mexican birria delivers fall-apart beef in a deep chile consommé, with crispy birria tacos dipped and finished on a hot griddle. The toasted guajillo, ancho, and pasilla chile base blends into a smooth sauce for bold, smoky flavor.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast, cut into large pieces
Dried chiles
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed
Birria sauce base
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 large onion, quartered
  • 6 cloves garlic
  • 2 cup beef broth
  • 2 tbsp apple cider vinegar
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp salt
For serving and tacos
  • 12 corn tortillas, shredded mozzarella or Oaxaca cheese, diced white onion, and cilantro for serving

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Toast and soak the chiles
  1. Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak in hot water for 15 minutes.
Blend the chile sauce
  1. Blend the soaked chiles, fire-roasted tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, paprika, and salt until completely smooth.
Slow-cook the birria
  1. Place the beef in the slow cooker with the cinnamon stick and bay leaves, then pour the chile sauce over everything.
  2. Cook on low for 8–10 hours until the beef is completely fall-apart tender.
Shred beef and make consommé
  1. Remove the beef, shred with two forks, and discard the cinnamon stick and bay leaves.
  2. Skim fat from the surface of the consommé and reserve it in a separate bowl.
Make crispy birria tacos
  1. Dip corn tortillas in the consommé fat, fill with shredded beef and shredded cheese, fold, and cook on a hot griddle until crispy on both sides.
Serve
  1. Serve with small cups of warm consommé, diced white onion, and fresh cilantro.

Notes

Pro tip: skim the fat after cooking—dip the tortillas in that fat right before griddling so they crisp up fast. Refrigerate leftover beef and consommé separately in airtight containers for up to 4 days; freeze beef up to 3 months (freeze consommé up to 2 months). Dietary swap: for a slightly lighter option, use low-sodium beef broth and reduce the added salt to taste.