The Ultimate Mexican Birria Crockpot Recipe Your Family Will Crave! (Print Version)
How to make The Mexican Birria Crockpot Recipe with tender shredded beef and a rich, spicy broth that your family will absolutely love.
# Recipe Info:
Prep Time: 25-35 Minutes minutes
Cook Time: 360-480 Minutes minutes
Total Time: 385 minutes
Servings: 8-12 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Omnivore
# Ingredients:
→ Base/Main Components
01 -
3-4 lbs boneless beef chuck roast, cut into 2-inch chunks
02 -
8-10 dried guajillo chiles, stems and seeds removed
03 -
4-5 dried ancho chiles, stems and seeds removed
04 -
3-4 medium Roma tomatoes, halved
05 -
1 large white onion, roughly chopped
06 -
6-8 large garlic cloves, peeled
→ Flavor Builders
07 -
1/4 cup apple cider vinegar
08 -
3 large bay leaves
09 -
1.5 teaspoons ground cumin
10 -
1 tablespoon dried Mexican oregano
→ Seasonings/Spices
11 -
2-3 teaspoons kosher salt, or to taste
12 -
1 teaspoon freshly ground black pepper
13 -
4-5 whole cloves
→ Finishing/Toppings
14 -
1/2 cup fresh cilantro, chopped
15 -
1/2 cup finely diced white onion
16 -
2-3 fresh limes, quartered
# Instructions:
01 -
Sear beef chuck roast until browned on all sides, then set aside. Meanwhile, rehydrate guajillo and ancho chiles in hot water until softened. This adds deep flavor to your birria. Remove stems and seeds from chiles.
02 -
Combine rehydrated chiles, Roma tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, salt, pepper, and cloves in a blender. Blend until completely smooth, adding a little chile soaking liquid if needed to achieve a rich, thick consistency.
03 -
Place the seared beef into your crockpot. Pour the rich, blended birria sauce over the beef, ensuring it's fully submerged. Add bay leaves. This sets the stage for this Mexican Birria Crockpot to develop incredible depth.
04 -
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily shreds with a fork. Don't rush it; patience is key for your Mexican Birria Crockpot.
05 -
Carefully remove the beef from the crockpot and shred it using two forks. Discard the bay leaves. Return the shredded beef to the flavorful broth in the crockpot, stirring to combine everything thoroughly.
06 -
Ladle generous portions of your delicious Mexican Birria Crockpot and its rich broth into bowls. Garnish with fresh chopped cilantro, diced white onion, and a squeeze of lime juice. Enjoy immediately!
# Notes:
01 -
Don't rush the slow cooking; patience ensures fall-apart tender beef for the ultimate birria every time.
02 -
Store leftover birria in an airtight container and refrigerate for 3-4 days, ensuring it's cooled within two hours.
03 -
Substitute guajillo and ancho chiles with pasilla or mulato, noting the flavor profile will subtly shift.
04 -
Serve birria piping hot with fresh cilantro, diced onion, and lime. Pair with warm corn tortillas or make delicious quesatacos.
05 -
Prepare the birria sauce a day or two in advance and refrigerate; flavors deepen overnight for even better taste.
# Tools You'll Need:
01 -
Crockpot
02 -
blender
03 -
large skillet or Dutch oven
04 -
measuring cups and spoons
05 -
large bowls
06 -
forks
07 -
ladle
08 -
airtight containers
# Nutrition Facts (Per Serving):
Calories: 420
Total Fat: 30g
Total Carbohydrate: 12g
Protein: 41g