Crockpot Mexican Beef Birria is a comforting and delicious stew that’s packed with tender beef, rich spices, and a deep, flavorful broth. This slow-cooked dish features beef cooked low and slow until it’s fall-apart tender, soaking up smoky chilies, garlic, and warming spices that bring all the authentic Mexican flavors right to your kitchen.
I love making this birria in the crockpot because it fills the house with amazing smells all day without much effort. It’s one of those recipes where I just set it, forget it, and come back to perfectly cooked, juicy beef that melts in your mouth. A handy tip I always follow is to blend some of the cooking liquid with fresh cilantro and lime for a bright, fresh finishing sauce.
The best part for me is how versatile this birria is. I often serve it as a stew with warm tortillas on the side, or I use the tender beef to make tacos topped with onions and cilantro. It’s always a hit with family and friends, and I like that it feels special enough for a weekend meal but easy enough for a weeknight dinner. If you’re in the mood for cozy, flavorful food without tons of fuss, this crockpot birria is a winner every time.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect because it becomes tender and juicy during slow cooking. If you want a leaner option, try beef brisket or short ribs—they also work great when cooked low and slow.
Dried chilies: Guajillo, ancho, and chipotle chilies give birria its smoky, rich flavor. If you can’t find these, try using pasilla or even a mild chili powder mix, but keep the smoky notes with a dash of smoked paprika.
Beef broth: Use a good-quality broth for a richer flavor. If you’re short on beef broth, chicken broth or vegetable broth can be used, though the taste will be milder.
Apple cider vinegar: This adds a nice tang that balances the spice. If you don’t have apple cider vinegar, white vinegar or lime juice can work, but start with less and adjust to taste.
Fresh garnishes: I love adding chopped cilantro, diced onion, and lime at the end—they brighten the rich stew. You can swap cilantro for parsley if needed, but cilantro is traditional and adds a fresh punch.
How Can I Make Sure the Beef Gets Tender and Full of Flavor?
The secret to tender birria is low and slow cooking, and preparing the chilies right:
- Toast the chilies: Light toasting wakes up their flavor but watch closely so they don’t burn and turn bitter.
- Soak the chilies: Softening makes them easier to blend smoothly with other ingredients, giving the broth a deep, rich color.
- Blend sauce well: A smooth sauce coats your beef evenly and infuses every bite with spice and flavor.
- Slow cook on low: This long, gentle heat breaks down the tough fibers in the chuck roast, making it tender and easy to shred.
- Let it rest with sauce: After shredding, return beef to sauce to soak up even more flavor. A little extra cook time here helps merge everything perfectly.
Following these steps will give you juicy, flavorful beef that’s perfect for tacos or as a hearty stew.
Equipment You’ll Need
- Medium skillet – I recommend this for toasting chilies; it brings out their smoky flavors without burning them.
- Blender – a good blender helps create a smooth, rich sauce that coats the beef evenly.
- Crockpot (slow cooker) – this is the easiest way to cook the beef low and slow until tender and flavorful.
- Knife and cutting board – for chopping onions, garlic, and prepping chilies.
- Measuring spoons and cups – helpful for getting the spices just right.
- Forks – for shredding the cooked beef easily.
Flavor Variations & Add-Ins
- Try swapping the beef chuck for beef short ribs or brisket for different textures and flavors. Ribs add extra richness!
- Add a splash of orange juice or a dash of cumin to the sauce for a different depth of flavor.
- Mix in sliced jalapeños or chopped chipotle peppers in adobo for extra heat and smokiness.
- Garnish with shredded cheese, chopped radishes, or diced avocado to add freshness and creaminess to your tacos.
Crockpot Mexican Beef Birria
Ingredients You’ll Need:
For the Beef and Sauce:
- 3 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried chipotle chilies, stemmed and seeded
- 3 cups beef broth
- 1 large white onion, quartered
- 6 garlic cloves
- 1 (14 oz) can diced tomatoes
- 2 tsp ground cumin
- 2 tsp dried oregano (preferably Mexican oregano)
- 1 ½ tsp smoked paprika
- 1 ½ tsp salt
- 1 tsp black pepper
- ¼ tsp ground cinnamon
- 2 bay leaves
- ¼ cup apple cider vinegar
- 1 tbsp tomato paste
- Juice of 1 lime
For Garnishing and Serving:
- Fresh cilantro, chopped
- Diced white onion
- Lime wedges
- Optional: chopped fresh tomatoes or radish
- Corn tortillas
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time. Then you’ll let the crockpot do the work for 8-10 hours on low until the beef is tender and juicy. Finally, allow about 30 minutes more to combine and finish the dish. So, plan for a full day but with minimal hands-on cooking.
Step-by-Step Instructions:
1. Toast the Dried Chilies
Place the guajillo, ancho, and chipotle chilies in a medium pan over medium heat. Toast them gently for 1-2 minutes, turning often, until fragrant. Watch carefully so they don’t burn.
2. Soak and Blend the Sauce
Transfer the toasted chilies to a bowl. Pour hot water over and let them soak for about 15 minutes until soft. Drain the chilies, then add them to a blender along with beef broth, quartered onion, garlic, diced tomatoes, cumin, oregano, smoked paprika, salt, pepper, cinnamon, apple cider vinegar, and tomato paste. Blend everything until smooth.
3. Cook the Beef
Put the beef chunks in the crockpot. Pour the blended chili sauce over the beef, and tuck in the bay leaves. Cover and cook on low for 8 to 10 hours until the beef is very tender.
4. Shred and Mix
Once cooked, remove the beef and shred it with two forks. Discard the bay leaves. Return the shredded beef to the crockpot and stir well to coat it fully in the sauce. Cook for an additional 30 minutes on low to let the flavors marry.
5. Finish and Serve
Stir in the lime juice. Serve the birria hot, garnished with chopped cilantro, diced onion, and if you like, fresh tomatoes or radishes. Offer lime wedges on the side.
6. How to Enjoy
Enjoy with warm corn tortillas for making tacos. The rich broth also works wonderfully as a dipping consomme or ladled over the beef for a warming stew.
Can I Use Frozen Beef for This Recipe?
Yes, you can! Just make sure to thaw the beef completely in the refrigerator overnight before cooking. This helps it cook evenly and become tender in the crockpot.
How Do I Store Leftover Birria?
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm gently on the stove or in the microwave. You can add a splash of broth to keep it moist.
Can I Make This Birria Spicier or Milder?
Absolutely! For more heat, add extra chipotle chilies or include some fresh jalapeños. To make it milder, reduce the amount of spicy chilies or remove the seeds before soaking.
Is It Ok to Substitute Beef Broth with Another Liquid?
Yes, you can use chicken broth or vegetable broth if you prefer. Keep in mind the flavor will be a bit different but still delicious. Water can work in a pinch but won’t add as much depth.