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
1 large onion, chopped
4 garlic cloves, peeled
2 tsp ground cumin
2 tsp dried oregano
1 cinnamon stick
Instructions
Remove stems and seeds from dried chiles. Soak in hot water 15 minutes until softened.
In a blender, combine softened chiles, onion, garlic, cumin, oregano, and ½ cup beef broth. Blend into a smooth chile paste.
Place beef chunks in crockpot. Pour chile paste over beef, add remaining broth and cinnamon stick. Stir 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 in the crockpot and mix into broth.
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