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
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2 lbs beef chuck roast, cut into chunks
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2 dried guajillo chiles, seeded
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2 dried ancho chiles, seeded
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4 cups beef broth
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1 large onion, chopped
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4 garlic cloves, peeled
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2 tsp ground cumin
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2 tsp dried oregano
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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