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Crockpot Birria (Beef)

This Crockpot Birria Beef is rich, cozy, and full of Mexican Flavors. It is one of the Best Mexican Crockpot Recipes because the slow cooker does all the work while you handle family life. The beef comes out fall apart tender and is perfect for tacos, stew, nachos, or burritos. It is a true family favorite and one of those Mexican Meals For A Crowd that never fails.
Prep Time 20 minutes
Cook Time 9 hours
Servings 8
Author Fareeha

Equipment

Ingredients

  • 3 to 4 pounds beef chuck roast or short ribs
  • 4 dried guajillo peppers , stems and seeds removed
  • 2 dried ancho peppers , stems and seeds removed
  • 2 dried pasilla peppers optional
  • 1 medium onion , quartered
  • 5 garlic cloves
  • 2 roma tomatoes , roasted or boiled
  • 1 chipotle pepper in adobo sauce + 1 spoon adobo sauce
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 pinch cinnamon
  • 2 to 3 bay leaves
  • 2 cups beef broth
  • ½ cup apple cider vinegar
  • Salt to taste
  • Black Pepper to taste

Instructions

Step 1: Prep the peppers

  • Boil a pot of water. Turn off the heat and add guajillo, ancho, and pasilla peppers. Let them soak for 15 minutes until soft.

Step 2: Make the sauce

  • Blend peppers, onion, garlic, roasted tomatoes, chipotle, adobo sauce, vinegar, cumin, oregano, paprika, cinnamon, and 1 cup broth. Blend until smooth.

Step 3: Brown the beef (optional)

  • Sear beef chunks in a hot skillet with oil until brown on all sides. If short on time, skip.

Step 4: Add to crockpot

  • Place beef in crockpot. Pour sauce over it. Add the rest of the broth and bay leaves. Sprinkle salt and pepper.

Step 5: Cook

  • Cook on low for 8 to 9 hours or high for 5 to 6 hours until beef is tender.

Step 6: Shred

  • Take out beef, shred with two forks, and put back in broth to soak up flavor.

Notes

Tips

  • Do not skip the vinegar, it keeps flavors bright and balanced.
  • For more heat, add chile de arbol or extra chipotle.
  • Freeze leftovers in freezer bags for quick dinners later.
  • Serve with lime, onion, and cilantro for extra Authentic Mexican Food vibes.

Variations

  • Tacos (Quesabirria): Dip tortillas in broth, fill with beef and cheese, and crisp in a skillet. Dunk in broth to eat.
  • Stew Style: Serve as a Mexican Hot Dish Recipe in bowls with rice and broth.
  • Nachos or Quesadillas: Use leftovers with cheese for a fun family meal.
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