Crockpot Birria (Beef Birria)
Warm, comforting, and bursting with bold flavors, Crockpot Birria is a Mexican classic made easier for the modern kitchen. This recipe transforms humble ingredients into a rich, spiced stew, perfect for tacos, quesadillas, or simply savoring on its own.
The tender, slow-cooked beef is infused with a deeply flavorful red chile sauce, made from toasted spices and rehydrated chiles that deliver a perfect balance of smoky, spicy, and savory notes. Every bite captures the essence of traditional Mexican cooking.
Serve it with fresh toppings like chopped onions, cilantro, and lime for a bright contrast to the hearty broth. Whether you’re hosting or craving comfort food, this birria is a guaranteed crowd-pleaser.
Crockpot Birria Ingredients: The Essentials Behind the Flavor
- Chuck Roast: The star of the dish, slow-cooked to tender perfection, absorbing the rich and smoky chile broth.
- Guajillo, Ancho, and Árbol Chiles: A trio of dried chiles that bring smoky depth, mild heat, and vibrant spice to the red chile sauce.
- Fresh Aromatics: Tomatoes, onion, and garlic form the savory base, infusing the broth with natural sweetness and warmth.
- Bold Spices: Cinnamon, cumin, cloves, and oregano create a harmonious balance of earthy, spicy, and aromatic notes.
- Bay Leaves: Subtly enhance the broth with a herbal, slightly floral flavor, tying all elements together.
Recipe Tips
- Perfecting the Chile Sauce
Toasting the dried chiles and spices is key to unlocking their deep, smoky flavors. Don’t skip this step! For a smoother sauce, strain the blended chile mixture through a fine mesh strainer to remove any remaining bits. - Maximize Meat Flavor
Browning the chuck roast in a pan before placing it in the slow cooker adds an extra layer of savory depth. While optional, this step enhances the broth and gives the birria a more robust flavor. - Timing is Everything
To ensure the meat is fall-apart tender, cook it low and slow for the full recommended time. Avoid lifting the lid too often during cooking as it releases heat and can extend the cooking time.
What to Serve with Crockpot Birria
- Corn Tortillas
Serve your birria with warm corn tortillas. Dip the tortillas in the broth before frying lightly in oil for an indulgent, taco-style experience bursting with flavor. - Mexican Rice
Pair birria with a side of fluffy, seasoned Mexican rice. The mild, aromatic rice balances the rich, spicy broth perfectly. - Fresh Sides
Bright, crisp toppings like chopped white onions, fresh cilantro, and radishes add a refreshing contrast to the hearty birria. Serve alongside lime wedges for an extra citrusy zing.
FAQ
1. Can I use a different cut of meat for this recipe?
Yes, beef short ribs or lamb shank work well as alternatives. Both are rich and tender when slow-cooked, adding their own unique flavor to the dish.
2. How spicy is Crockpot Birria?
The heat level is moderate, thanks to the mix of chiles. For less spice, reduce the number of dried arbol chiles, which are the spiciest in the mix.
3. Can I make the chile sauce ahead of time?
Absolutely! The chile sauce can be prepared a day in advance and stored in the refrigerator. Just reheat it before adding it to the slow cooker.
4. What’s the best way to store leftovers?
Store birria in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It also freezes well for up to 3 months.
Crockpot Birria (Beef Birria)
Ingredients
- 4 pounds chuck roast cut into bite-sized pieces
- 2 Roma tomatoes
- 1 medium onion cut into chunks
- 1 garlic head ends cut off
- 1 tablespoon salt
- 3 bay leaves
- 6 cups water
- Red Chile Sauce
- 12 dried guajillo chiles
- 4 dried ancho chiles
- 4 dried arbol chiles
- 5 whole cloves
- 1 inch cinnamon stick
- 2 teaspoons Mexican oregano
- 2 teaspoons whole cumin
- 2 teaspoons thyme leaves fresh or dried
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 4 garlic cloves
- 4 cups water from the beef
- ¼ cup white vinegar
- 1 to 2 tablespoons salt to taste
- Toppings
- White onion chopped
- Cilantro chopped
- Radishes sliced
- Lime wedges
Instructions
- Begin by placing the prepared chuck roast into the slow cooker. Add the Roma tomatoes, onion, garlic head, salt, and bay leaves. Pour water over the ingredients, ensuring the meat is submerged. Cover and cook on high for six hours or on low for eight hours.
- After approximately four hours (if cooking on high) or six hours (if cooking on low), start preparing the chile sauce. Wearing gloves, use scissors to cut the dried chiles, removing their stems and seeds. Place the chiles in a bowl and cover with hot, boiled water. Allow them to soak for 20 minutes, pressing them down with a plate to keep them submerged.
- Toast the spices, including the cloves, cinnamon stick, oregano, cumin, thyme, peppercorns, and bay leaves, in a pan over medium-high heat. Stir constantly for one to two minutes, or until their aroma becomes noticeable. Transfer the toasted spices to a blender.
- Using the same pan, brown the garlic cloves on all sides. Once browned, add them to the blender.
- Take two cups of broth from the slow cooker, along with the tomatoes, and pour them into the blender. Drain the soaked chiles and add them as well. Blend until the mixture is smooth.
- Incorporate the vinegar and a teaspoon of salt into the blended mixture. Blend for another 10 seconds to combine. Strain the sauce through a fine mesh sieve, pressing with a spoon to extract as much liquid as possible.
- Once the meat is tender, remove it from the slow cooker. Discard the garlic head and shred the beef into smaller pieces.
- Add the strained chile sauce to the remaining broth in the slow cooker and stir to combine. Return the shredded meat to the slow cooker, mixing it with the sauce. Let it cook for an additional hour to absorb the flavors.
- Serve the birria with your choice of toppings. Enjoy it as birria tacos, in enchiladas, quesadillas, or burritos.
