Description
This easy Mexican Birria Crockpot Recipe delivers tender, flavorful beef slow-cooked in a rich red chili broth. Perfect for tacos, quesabirria, or stew, this authentic dish is simple to make yet packed with bold Mexican flavors.
Ingredients
Scale
- 3 lbs beef chuck roast (or goat/lamb)
- 1 large onion, chopped
- 6 garlic cloves, minced
- 4 dried guajillo chilies, deseeded
- 2 dried ancho chilies, deseeded
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 4 cups beef broth
- 2 bay leaves
- Salt & pepper to taste
- Fresh cilantro, lime wedges, and corn tortillas for serving
Instructions
- Season beef with salt and pepper, place in crockpot with onions and garlic
- Toast dried chilies, soak in hot water, then blend with spices and 1 cup broth
- Pour chili sauce over meat, add remaining broth and bay leaves
- Cook on low for 8 hours or high for 5 hours until meat is fork-tender
- Remove bay leaves, shred meat in broth, and serve with tortillas and garnishes
Notes
- For birria tacos: Dip tortillas in consommé, fill with meat and cheese, then pan-fry
- Store leftovers in fridge for 4 days or freeze for 3 months
- Substitute chicken or mushrooms for variations
- Adjust heat by removing chili seeds or using fewer guajillo peppers
- Prep Time: 20 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 125mg
Keywords: birria recipe, Mexican birria, crockpot birria, easy birria, beef birria, quesabirria, slow cooker Mexican food, authentic birria