If you’ve ever wanted to fill your kitchen with rich, mouthwatering aromas while barely lifting a finger, then Crockpot Mexican Beef Birria is your new best friend. This slow cooker Mexican beef dish transforms humble chuck roast into something magical—tender, juicy shreds of meat swimming in a deep, smoky broth that tastes like it’s been simmering for days (when really, your crockpot did all the hard work).
Whether you’re making beef birria tacos, spooning it over rice, or serving it in a bowl with consommé for dipping, this crockpot birria recipe is the kind of meal that makes you want to gather everyone around the table. It’s cozy, hearty, and bursting with bold Mexican flavors. The best part? You set it and forget it, then come back hours later to a feast worthy of a fiesta.
Why You’ll Love This Crockpot Mexican Beef Birria
- Effortless cooking—your slow cooker does all the heavy lifting.
- Flavor-packed thanks to smoky dried chiles and spices.
- Perfect for beef birria tacos, burritos, or nachos.
- A versatile recipe that doubles as both a main dish and a dipping stew.
Ingredients You’ll Need
- 2 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 4 cups beef broth
- 1 large onion, chopped
- 4 garlic cloves, peeled
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 cinnamon stick
Step-by-Step Directions
- Prep the dried chiles: remove stems and seeds, then soak in hot water for 15 minutes until softened.
- In a blender, combine softened chiles, onion, garlic, cumin, oregano, and 1/2 cup beef broth. Blend into a smooth chile paste.
- Place beef chunks in the crockpot. Pour chile paste over beef, add remaining broth and cinnamon stick. Stir gently to coat.
- Cover and cook on low for 8 hours (or high for 5 hours), until beef is fork-tender.
- Remove cinnamon stick. Shred beef directly in the crockpot and mix into the broth.
- Serve hot with tortillas, rice, or enjoy as a consommé with dipping bread.
Tips for the Best Birria
- If you can’t find guajillo or ancho chiles, substitute with dried pasilla or New Mexico chiles.
- Toast your dried chiles in a dry pan for a minute before soaking—they’ll release even more flavor.
- For extra depth, add a splash of apple cider vinegar or a pinch of cloves.
- Want spicy birria? Toss in a dried chile de árbol or two when blending.
- Don’t skip the cinnamon stick—it gives the broth its warm, signature note.
A Little Story from My Kitchen
The first time I made birria in my crockpot, I honestly thought, “This is too simple—there’s no way it’s going to taste authentic.” But after eight hours, when I lifted the lid, the aroma hit me like a hug from the kitchen gods. My family hovered around like curious taste-testers, and by the time I shredded the beef, everyone was ready with tortillas in hand. We ended up standing around the counter, dipping tacos into the broth and laughing between bites. That’s when I realized: birria isn’t just food, it’s an experience—and the crockpot makes it possible on any busy weeknight.
What to Serve with Crockpot Mexican Beef Birria
This dish is as versatile as it is delicious:
- Make beef birria tacos with warm corn tortillas, onion, cilantro, and lime.
- Serve it over white rice or Mexican rice for a hearty dinner.
- Pair it with crusty bread for dipping into the consommé.
- Load it onto nachos with cheese and jalapeños for a game day snack.
- Roll it into burritos or quesadillas for a whole new twist.
How to Store and Reheat
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The flavors actually deepen as it sits—hello, even better leftovers!
- Freeze portions in freezer-safe containers for up to 3 months.
- To reheat, warm on the stovetop or in the microwave with a splash of broth to keep it juicy.
FAQs About Crockpot Mexican Beef Birria
Can I use another cut of beef?
Yes—short ribs or brisket work beautifully too.
Can I make this recipe spicier?
Add more chiles de árbol for heat.
Do I have to use a crockpot?
Nope! You can use a Dutch oven on the stovetop or oven-braise it at 325°F for about 3 hours.
Can I make this ahead of time?
Absolutely—the flavor only gets better the next day.
What’s the best way to serve birria tacos?
Dip tortillas in the consommé before crisping them on a skillet, then stuff with cheese and birria beef. Pure magic.
The Delicious Ending
This Crockpot Mexican Beef Birria is proof that comfort food doesn’t have to be complicated. With just a handful of ingredients and a little patience, you’ll have a dish that’s rich, tender, and downright addictive. Whether you’re hosting taco night, meal prepping for the week, or simply craving a cozy bowl of slow cooker Mexican beef, this recipe is one you’ll come back to again and again. So dust off that crockpot, grab those chiles, and let’s bring some fiesta-worthy flavor to your table.
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Crockpot Mexican Beef Birria
- Total Time: 8–8 ½ hours
- Yield: 6 servings 1x
Description
This Crockpot Mexican Beef Birria is rich, smoky, and slow-cooked to perfection. Tender beef simmers in a chile-infused broth with warm spices, creating a versatile dish perfect for tacos, burritos, nachos, or a cozy bowl of consommé. Effortless and authentic-tasting, it’s the ultimate slow cooker comfort food.
Ingredients
-
2 lbs beef chuck roast, cut into chunks
-
2 dried guajillo chiles, seeded
-
2 dried ancho chiles, seeded
-
4 cups beef broth
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1 large onion, chopped
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4 garlic cloves, peeled
-
2 tsp ground cumin
-
2 tsp dried oregano
-
1 cinnamon stick
Instructions
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Remove stems and seeds from dried chiles. Soak in hot water 15 minutes until softened.
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In a blender, combine softened chiles, onion, garlic, cumin, oregano, and ½ cup beef broth. Blend into a smooth chile paste.
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Place beef chunks in crockpot. Pour chile paste over beef, add remaining broth and cinnamon stick. Stir to coat.
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Cover and cook on low for 8 hours (or high for 5 hours) until beef is fork-tender.
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Remove cinnamon stick. Shred beef in the crockpot and mix into broth.
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Serve hot with tortillas, rice, or consommé for dipping.
Notes
If guajillo or ancho chiles aren’t available, substitute with pasilla or New Mexico chiles.
Toast dried chiles briefly in a dry pan before soaking for extra flavor.
Add a splash of apple cider vinegar or pinch of cloves for deeper flavor.
For spicier birria, add chile de árbol to the blender.
Don’t skip the cinnamon stick—it adds signature warmth.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican