The Mexican Birria Crockpot is a fantastic way to enjoy tender, flavorful beef that’s been slow-cooked with a blend of chilies and spices until it’s melt-in-your-mouth delicious. This dish is all about deep, rich tastes with a little bit of heat, perfect for anyone who loves hearty meals with a punch. The slow cooker makes it so easy to prepare, letting the flavors develop while you go about your day.
I love making this birria in the crockpot because it’s basically a set-it-and-forget-it meal that still feels special. The aroma that fills the house while it cooks is incredible — warm, smoky, and inviting. My favorite part is how the meat shreds so easily, soaking up all the delicious sauce. I usually let it simmer all day, so when dinner time comes, it’s ready to wow everyone at the table.
I like to serve the birria with warm tortillas, some fresh onions, cilantro, and a squeeze of lime for that perfect balance of fresh and rich. It’s also amazing dipped into the broth it’s cooked in, like a Mexican-style stew. Whether you’re making tacos or just spooning it over rice, it’s a crowd-pleaser every time. This dish feels like a little celebration in your kitchen, no matter the day.
Key Ingredients & Substitutions
Beef Chuck Roast or Short Ribs: These cuts are great because they become tender and juicy after slow cooking. If you want a leaner option, try beef brisket, but keep in mind it may need a bit more cooking time for softness.
Dried Chiles (Guajillo, Ancho, Pasilla): These give birria its rich, smoky flavor and mild heat. If you can’t find all three, using just guajillo and ancho works well. For less spice, remove all seeds from the chiles before soaking.
Beef Broth or Water: Beef broth adds extra depth, but plain water works in a pinch. Vegetable broth can be used for a lighter flavor.
Spices (Oregano, Cumin, Smoked Paprika): These are essential to the warm, earthy taste of birria. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can work.
Apple Cider Vinegar: It brightens and balances the rich flavors. You can substitute with white vinegar or a squeeze of lime juice if needed.
How Do You Get the Perfect Tender, Shreddable Meat in a Crockpot?
Slow cooking is key to making the meat tender enough to shred easily. Here’s how to get it just right:
- Use a cut with some fat and marbling, like chuck roast or short ribs, for juicy results.
- Toast and soak the dried chiles to unlock their flavor, then blend them into a smooth sauce that coats the meat.
- Cook on low for 8-10 hours. Low and slow breaks down tough fibers and makes the beef super tender.
- Check the meat near the end—when it pulls apart with two forks without resistance, it’s ready.
- After shredding, stir the meat back into the sauce to soak up even more flavor.
Patience here pays off with rich, tender birria that’s perfect for tacos or spooning straight from the bowl.
Equipment You’ll Need
- Slow cooker (6-quart or larger) – I love it because it frees up your stove and makes cooking easy.
- Skillet or dry pan – this is for toasting the chiles; it helps develop deep, smoky flavors.
- Knife and cutting board – for chopping the onion and garlic easily and safely.
- Blender – to pureé the soaked chiles into a smooth sauce that coats the meat perfectly.
- Tongs or two forks – great for handling hot meat and shredding it easily.
- Measuring spoons and cups – for accurate spice and liquid measurements.
Flavor Variations & Add-Ins
- Swap beef with chicken thighs for a lighter, quicker version that still stays tender and flavorful.
- Add a splash of chipotle peppers or adobo sauce for a smoky, spicy kick.
- Stir in cooked potatoes or carrots during the last hour for extra veggies and heartiness.
- Finish with a drizzle of fresh lime juice and a sprinkle of chopped onion to brighten the dish.
The Mexican Birria Crockpot
Ingredients You’ll Need:
- 3 lbs beef chuck roast or short ribs, cut into large chunks
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 3 cups beef broth or water
- 1 medium white onion, quartered
- 5 garlic cloves
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and then 8 to 10 hours of slow cooking on low (or 4 to 6 hours on high). The long cooking time is what makes the beef so tender and full of flavor. You can prepare it in the morning and have a delicious meal ready by dinner.
Step-by-Step Instructions:
1. Toast and Soak the Chiles
Place the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat. Toast them for 2 to 3 minutes, flipping often until they smell fragrant but aren’t burned. Transfer the chiles to a bowl and cover with hot water. Let them soak for about 15 minutes until they soften.
2. Make the Chile Sauce
Drain the softened chiles and add them to a blender. Add the quartered onion, garlic cloves, oregano, cumin, smoked paprika, apple cider vinegar, salt, pepper, and about 1 cup of beef broth or water. Blend everything until you get a smooth, thick sauce.
3. Combine and Cook
Place the beef chunks into your crockpot. Pour the chile sauce over the meat, then add the remaining beef broth or water, along with the bay leaves. Stir gently to mix everything and make sure the meat is covered by the sauce.
4. Slow Cook the Meat
Cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the beef is tender and shreds easily with a fork.
5. Shred and Serve
Take the beef out of the slow cooker and shred it using two forks. Return the shredded meat to the sauce in the crockpot and stir to coat it well. Serve hot, topped with fresh cilantro and lime wedges. Enjoy with warm corn tortillas for dipping into the flavorful broth.
Can I Use Frozen Beef for the Birria?
Yes, you can use frozen beef, but it’s best to thaw it completely in the fridge overnight before cooking. This helps the meat cook evenly and become tender during the slow-cooking process.
Can I Make Birria Ahead of Time?
Absolutely! Birria actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftover birria in an airtight container in the fridge for 3 to 4 days. You can also freeze it for up to 3 months—just thaw in the fridge overnight before reheating.
What’s the Best Way to Serve Birria?
I recommend serving birria with warm corn tortillas, fresh chopped onions, cilantro, and lime wedges. Don’t forget to dip the tortillas into the rich broth, which makes every bite extra delicious!