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Crockpot Mexican Birria

Crockpot Mexican Birria with tender, fall-apart beef and a smoky, chile-rich consommé. The tortillas get dipped in reserved consommé fat, then griddled until crisp while the cheese melts and tucks into the fold.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 3 lb beef chuck roast Cut into large pieces.
  • 1 large onion Quartered.
  • 6 garlic Cloves.
  • 1 cinnamon stick
  • 2 bay leaves
Dried chiles and sauce
  • 4 dried guajillo chiles Stems and seeds removed.
  • 2 dried ancho chiles Stems and seeds removed.
  • 2 dried pasilla chiles Stems and seeds removed.
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 2 cup beef broth
  • 2 tbsp apple cider vinegar
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
For serving and building tacos
  • 1 corn tortillas Use as needed, shredded for serving.
  • 1 shredded mozzarella or Oaxaca cheese Dice or shred as needed.
  • 1 diced white onion
  • 1 cilantro

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Toast and soak the chiles
  1. Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
  2. Transfer the toasted chiles to hot water and soak for 15 minutes, until softened.
Blend the chile sauce
  1. Blend the soaked chiles, fire-roasted tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, dried oregano, smoked paprika, and salt until completely smooth.
Slow-cook the birria
  1. Place the beef chuck roast pieces in the slow cooker with the cinnamon stick and bay leaves.
  2. Pour the blended chile sauce over the beef and cook on low for 8–10 hours, until beef is completely fall-apart tender.
Shred the beef and prep the consommé fat
  1. Remove the beef from the slow cooker, shred with two forks, and discard the cinnamon stick and bay leaves.
  2. Skim the fat from the surface of the consommé and reserve it in a separate bowl.
Make crispy birria tacos
  1. Dip corn tortillas in the reserved consommé fat to coat.
  2. Fill the tortillas with shredded beef and shredded cheese, fold, and cook on a hot griddle until crispy on both sides.
Serve
  1. Serve with small cups of warm consommé, diced white onion, and fresh cilantro for dipping.

Notes

Pro tip: Skimming and reserving the fat makes the tortillas crisp without drying out the filling—dip right before griddling. Store birria beef and consommé in the fridge up to 4 days (separately if possible); freeze for up to 3 months. For a lighter option, use a little less fat by letting the consommé chill briefly and scraping off more before heating (still keep some for dipping).