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Melt-in-Your-Mouth Crockpot Mexican Beef Birria Recipe You Need to Try - Featured Image

Melt-in-Your-Mouth Crockpot Mexican Beef Birria Recipe You Need to Try

Learn how to make delicious Crockpot Mexican Beef Birria. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh, quality spices and cuts of beef that will slow-cook beautifully. I often visit my local farmers market to pick up grass-fed chuck roast when I can, because it adds extra depth to the flavor and tenderness. Dried chilies like guajillo and ancho are essential for that authentic taste, but if you’re new to these, mild chipotle powder can be a handy substitute. The balance of garlic, onion, and warming spices like cinnamon and cloves is what makes this birria so memorable.

  • 3 pounds beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 large white onion, quartered
  • 4 garlic cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 4 cups beef broth
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro and lime wedges, for serving
  • Small corn tortillas, warmed, for dipping

Instructions

  1. Start by toasting the dried guajillo and ancho chilies in a dry skillet over medium heat for about 1-2 minutes until fragrant but not burnt. This step wakes up the flavors.
  2. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
  3. While chilies soak, season the beef chunks generously with salt and pepper.
  4. In a blender, combine the soaked chilies (drained), onion quarters, garlic, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Blend until smooth, adding a little soaking water if needed to reach a saucy consistency.
  5. Place the seasoned beef into the crockpot. Pour the chili sauce over the beef, making sure each piece is well coated.
  6. Add the bay leaves and pour in the beef broth, ensuring the meat is mostly submerged.
  7. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fork-tender and easily shredded.
  8. Once cooked, remove the beef and shred it with two forks. Discard bay leaves.
  9. Return shredded beef to the crockpot, stirring it into the cooking liquid to soak up all that rich flavor.
  10. Serve hot with warmed corn tortillas, fresh cilantro, and lime wedges. Don’t forget a bowl of the consommé for dipping!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Crockpot Mexican Beef Birria, recipe, cooking, food